Baked Cinnamon Sugar Churros

Add the water, butter, brown sugar, and salt to a small saucepan over medium-high heat. Bring to a simmer and add the flour. Stir together until a dough ball forms, then cook for 2 more minutes, stirring and kneading the dough ball with a wooden spoon.

Transfer the dough ball to a large bowl and let it cool for 10 minutes.

Add in the vanilla extract and 1 egg. Stir with a wooden spoon or spatula until well combined. This will be difficult at first, and the mixture won't seem to come together but keep going. (You can use a stand mixer if you have one to make this process easier.)

Add in the remaining egg and repeat until the mixture is smooth and fully combined into a sticky, gluey dough.

Preheat the oven to 425°F. Line 2 baking sheets with Reynolds Kitchens^® Unbleached Parchment Paper.

Transfer the dough to a large sturdy piping bag fitted with a large star tip. Pipe out 5-inch ropes onto the prepared baking sheets, spaced a few inches apart. Use kitchen scissors to cut through dough at the end of the tip.

In a small baking dish, pour in 1 cup of boiling water. Carefully add the baking dish to the very bottom of the oven, then add the churros on the upper racks.

Bake for 25 minutes, then carefully remove the baking dish with water.

Continue baking for 15 more minutes, then turn off the oven, open the door slightly to vent out some of the heat, and let it sit in the oven for 10 more minutes.

Make the cinnamon sugar by mixing together the granulated sugar and ground cinnamon in a bowl.

After the churros have cooled slightly, brush them with melted butter and toss them to coat in the cinnamon sugar.