Add brown sugar and water to a pan. Cook over medium heat for about 10 minutes or until the sugar has completely dissolved. Add a pinch of salt.
Stir frequently to prevent the sugar from sticking to the bottom of the pan.
When the mix is of a syrupy consistency, remove the pan from the heat and add the cinnamon sticks to it.
Let the cinnamon steep in the liquid for at least half an hour. Check for flavor intensity. Steep for longer if you are looking for a stronger cinnamon flavor. You can remove the cinnamon sticks when the cinnamon flavor in the syrup is to your liking.
Next, stir in the vanilla extract.
Cool the syrup completely before pouring it into a clean glass jar. Label the jar with the date. This syrup can be refrigerated for up to 2 weeks.
