Preparation

• Combine water, butter, brown sugar, and salt in a saucepan over medium heat and bring to a simmer.
• Add flour all at once and cook, stirring, until a soft, sticky dough ball forms.
• Transfer to a bowl and let cool for 10 minutes.
• Add in vanilla extract and eggs, 1 at a time, and mix in using a spatula.
• Preheat the oven to 425 degrees F (220 degrees C). Line baking sheets with silpat mats.
• Transfer dough into a pastry bag fitted with a star tip. Pipe out 3 to 4 inch ropes onto the prepared baking sheets.
• Once piped, spray tops of the churros with vegetable oil spray, and then spray water generously all over the pan.
• Bake until churros are puffed and edges are browned, 20 to 25 minutes.
• Turn off the oven, and open the door for about 10 seconds to vent heat. Let churros rest in the oven for 10 minutes.
• Remove from oven, and brush lightly with melted butter, tossing to coat in cinnamon sugar.