In a medium saucepan, combine water, butter, brown sugar, and salt. Stir continuously until the mixture comes to a gentle simmer, about 3-5 minutes.

Add all-purpose flour to the mixture all at once, stirring vigorously for about 5 minutes until the dough pulls away from the sides of the pan and forms a sticky ball.

Transfer the dough to a mixing bowl and let it cool for approximately 10 minutes.

Once cooled, mix in vanilla extract and add the eggs one at a time, stirring well after each addition.

Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.

Transfer the dough into a piping bag fitted with a large star tip and pipe 3-4 inch ropes onto the baking sheets.

Lightly spray the piped dough with cooking oil and mist the surrounding pan with water.

Bake for 20-25 minutes or until the churro bites are puffed and golden brown.

Turn off the oven, crack the door open slightly, and let the churro bites rest in the warm oven for an additional 10 minutes.

Once slightly cooled, brush the churro bites with melted butter and roll them in the cinnamon-sugar mixture.