Heat oven to 400°F.

In 2-quart saucepan, heat ½ cup butter and the water over high heat, stirring occasionally, until boiling rapidly.

Stir in flour; reduce heat to low.

With wooden spoon, beat vigorously about 1 minute or until mixture forms a ball; remove from heat.

Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy.

Onto ungreased cookie sheets, drop dough by 28 level tablespoonfuls about 3 inches apart.

Bake 25 to 30 minutes or until puffed and golden.

Remove from cookie sheets to cooling racks; prick side of each puff with tip of sharp knife to release steam.

Cool away from drafts 30 minutes.

Line work surface with cooking parchment paper.

In small bowl, mix granulated sugar and cinnamon.

Roll cream puffs, one at a time, in melted butter; shake off excess.

Roll in cinnamon-sugar.

Place on paper.

Using serrated knife, cut off top third of each puff; reserve tops.

In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

Add powdered sugar and caramel topping; beat on high speed until stiff peaks form.

Fold in salt.

Spoon or pipe about 1 tablespoon filling into each cream puff.

Cover with reserved tops.

In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.

Drizzle over cream puffs.