Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that the Churro Bugles bake evenly, resulting in that perfect golden color and crispiness.
Line a rimmed baking sheet with nonstick aluminum foil. This will make cleanup a breeze and prevent the Bugles from sticking during baking.
In a medium saucepan, combine butter, 1½ teaspoons of ground cinnamon, and brown sugar. Stir the mixture over medium-high heat until it comes to a boil. Watch as the butter melts and combines with the sugars, transforming into a smooth toffee sauce.
Once the mixture reaches a rolling boil, reduce the heat slightly and allow it to simmer for one to two minutes. This is the key to achieving that perfect balance of crispiness and chewiness without overcooking the sauce.
After simmering, remove the pot from the heat and stir in the vanilla extract. This will add a lovely aroma and flavor to your sauce.
Pour the hot toffee sauce over the Bugles in a large mixing bowl. Use a spatula to toss the Bugles gently, ensuring each piece is coated evenly with the sauce. Be careful not to break them!
Spread the coated Bugles onto the prepared baking sheet in an even layer. This ensures they bake properly without steaming, which keeps them crunchy.
Bake in the preheated oven for about 15 minutes. Halfway through, give them a gentle stir to ensure they brown evenly. Look for that bubbly, golden-brown appearance to know they’re almost done.
While the Bugles are baking, prepare the cinnamon-sugar mixture. In a medium bowl, combine granulated sugar and the remaining ground cinnamon. Stir it well to mix completely.
Once baked, remove the Bugles from the oven and transfer them to a large mixing bowl. While they’re still warm, pour the cinnamon-sugar mixture over the Bugles and stir to coat them evenly. The heat from the Bugles will help the sugar adhere nicely.
Finally, spread the coated Bugles out onto parchment paper to cool completely. This will help them crisp up further as they cool down.
