Line a cookie sheet with parchment paper. Set aside.

Combine dry ingredients in a large bowl. Whisk.

Combine rice milk, vanilla and melted butter in a measuring cup.

Add wet ingredients to dry mixture. Mix until combined.

Add the large star tip to your piping bag. Add the dough to the piping bag. Squeeze 6 inch long churros to your parchment lined baking sheet. Place in the fridge for at least 30 minutes, up to overnight.

Preheat fryer to 375 degrees. Place a few of the churros into the deep fryer. Fry until golden brown, about 2 to 3 minutes, flipping once.

Place sugar and cinnamon in a shallow dish, mix to combine. Roll the churro into the sugar mixture. Serve warm.