In a sterile carboy add 2 gallons of apple juice and the 2 lbs of sugar and swirl as to dissolve the sugar.
Then top off the carboy with the remaining apple juice and pitch the yeast.
After fermentation has ceased rack into your bottling bucket add the 5 campden tablets (crushed), the 3 cans of apple juice concentrate and 12 oz. of the Cinnamon Syrup.
Bottle and enjoy.

Cinnamon Dolce Syrup
2 cups of Brown Sugar
2 Cups of Water
2 Tbsp Ground Cinnamon
Boil till half the original capacity and voila