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Add water and brown sugar to a sauce pan and heat over low-medium heat until the brown sugar is dissolved.
Stir in cinnamon and bring the mixture to a simmer and simmer for about 10-15 minutes until it’s reduced and is slightly thicker.
Remove the pan from burner and stir in vanilla.
Allow the cinnamon brown sugar coffee syrup to cool, then transfer to an airtight container and store in the refrigerator for up to a month.