Preparation Steps

• In a medium saucepan, combine 1 cup granulated sugar, butter, water, and salt. Heat over medium heat, stirring until sugar dissolves and mixture comes to a boil.
• Remove from heat and stir in vanilla extract. Let cool for 2 minutes.
• Add flour and mix until fully combined. Add egg and stir vigorously until smooth and glossy.
• Transfer dough to a piping bag fitted with a large star tip. Pipe 3-inch strips onto a parchment-lined baking sheet.
• Bake at 375°F (190°C) for 12–15 minutes, or until golden brown. Let cool slightly.
• In a small bowl, mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Roll warm churros in the cinnamon-sugar mixture until coated.
• In a separate saucepan, combine brown sugar, heavy cream, and 1/4 teaspoon cinnamon. Cook over medium heat until sugar dissolves and mixture thickens slightly, about 5 minutes.
• Drizzle warm toffee sauce over cooled churros or dip churros into the sauce before serving.