1-First Step: Mix the dry ingredients
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, and 2 tablespoons of granulated sugar. This first mix helps spread the leavening and salt through the flour so the dough cooks evenly.
Take your time here. A well-mixed dry base helps your crispy churros turn out more consistent, with fewer dry pockets in the dough.

2-Second Step: Heat the wet ingredients
In a small saucepan, combine the almond milk and vegan butter. Warm the mixture over medium heat until the butter melts and the liquid is hot but not boiling. Stir in the vanilla extract once the pan comes off the heat.
This step gives the dough a smooth texture and a richer taste. The almond milk also supports the recipe’s 100% vegan and gluten-free promise while still keeping the flavor creamy and familiar.

3-Third Step: Form the dough
Pour the warm liquid into the bowl with the dry ingredients. Stir quickly with a sturdy spoon or spatula until the dough starts to come together. At first, it may look a little rough, but that is normal.
Keep mixing until a thick dough forms and pulls away from the sides of the bowl. If it looks too dry, add a small splash of almond milk. If it feels too soft, let it rest for a minute so the flour can absorb more moisture.

4-Fourth Step: Prepare for piping
Transfer the dough to a piping bag fitted with a large star tip. The star tip is important because it gives churros sticks their classic ridged shape, which helps the cinnamon sugar cling better and adds that signature crunchy look.
If you do not have a piping bag, a sturdy zip-top bag with the corner snipped off can work, but the shape may be less defined. Line a tray with parchment paper so you can pipe the sticks onto it before frying.

5-Fifth Step: Heat the oil
Pour the neutral frying oil into a deep skillet or heavy pot. Heat it to about 350°F, which is the sweet spot for getting golden churros sticks without soaking them in oil. Use a thermometer if you have one, since oil temperature matters a lot here.
If the oil is too cool, the churros can turn greasy. If it is too hot, the outside may brown too fast while the inside stays doughy. That balance is what gives you crispy cinnamon churros sticks.

6-Sixth Step: Pipe and cut the sticks
Pipe 4 to 6 inch strips of dough directly into the hot oil. Use clean kitchen scissors or a knife to cut each strip from the piping tip. Work in small batches so the pot stays at a steady temperature and the churros cook evenly.
Give each stick a little room. Crowding the pan drops the oil temperature and can make the finish less crisp. This is one of the biggest secrets to better churro recipe results.

7-Seventh Step: Fry until golden
Fry the churros sticks for about 2 to 3 minutes per side, turning them gently with tongs until they are deep golden and crisp. The exact time depends on the thickness of your dough and the heat of the oil.
Lift each cooked stick out and place it on a paper towel lined plate or a wire rack. This helps drain extra oil so the coating sticks later and the texture stays nice and crunchy.

8-Eighth Step: Coat in cinnamon sugar
Mix the remaining 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow dish. While the churros are still warm, roll them in the mixture until fully coated. Warm churros grab the sugar better, which gives you that classic sweet finish.
This is the moment when the kitchen starts to smell amazing. The cinnamon sugar melts a little on contact and forms the shiny, sweet shell everyone expects from good cinnamon churros.

9-Ninth Step: Serve right away
Serve the churros sticks warm for the best texture. You can offer them plain or with a dip on the side, like chocolate sauce, caramel sauce, or a simple vanilla glaze. They taste best fresh, right after coating.
If you want a full dessert spread, pair them with fruit, coffee, or a second sweet snack from your own kitchen. For calorie and dessert context, you can also check fried dessert nutrition details.