Mexican Buñuelos with Cinnamon Sugar: The Crunchy, Sweet Addiction You Didn’t Know You Needed

Picture this: crispy, golden discs of fried dough, dusted with cinnamon sugar, melting in your mouth like a sugary cloud. Mexican Buñuelos aren’t just a dessert—they’re a cultural experience, a cheat code to happiness, and the reason your diet can wait until tomorrow. Forget store-bought cookies; these are the real deal.

And the best part? You don’t need to be a pastry chef to make them. Seriously, if you can fry a tortilla, you’re already halfway there.

Ready to level up your snack game? Let’s go.

Why This Recipe Slaps

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Buñuelos are the ultimate crowd-pleaser—crunchy, sweet, and ridiculously easy to customize. They’re like churros’ cooler cousin, but without the fuss of piping dough.

The cinnamon sugar coating? Pure magic. It’s the kind of dessert that disappears before you even realize you’ve eaten six.

Plus, they’re versatile: serve them plain, drizzle them with honey, or dunk them in chocolate. Your call.

Ingredients You’ll Need

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 1/4 cup vegetable oil (plus extra for frying)
  • 3/4 cup warm water
  • 1 cup granulated sugar (for coating)
  • 2 tbsp ground cinnamon (for coating)

Step-by-Step Instructions

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  1. Mix the dry ingredients: In a bowl, whisk flour, baking powder, salt, and 2 tbsp sugar.
  2. Add the wet ingredients: Pour in the oil and warm water, then knead until smooth. Let the dough rest for 20 minutes.
  3. Roll it out: Divide the dough into small balls, then roll each into a thin circle.

    Pro tip: Thinner = crispier.


  4. Fry to perfection: Heat oil in a pan, then fry each buñuelo until golden brown. Drain on paper towels.
  5. Coat with cinnamon sugar: Mix 1 cup sugar and cinnamon, then toss the warm buñuelos in it. Boom.

    Done.


How to Store These Bad Boys

Buñuelos taste best fresh, but if you somehow have leftovers (doubtful), store them in an airtight container at room temperature for up to 2 days. Want to keep them longer? Freeze them for up to a month, then reheat in the oven for that just-fried crispiness.

Why You Should Make Buñuelos ASAP

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They’re quick, cheap, and require zero fancy ingredients.

Plus, they’re a guaranteed hit at parties—because who says no to fried dough? They’re also customizable: add vanilla to the dough, swap cinnamon for cocoa powder, or go wild with a drizzle of caramel. IMO, they’re the ultimate dessert hack.

Common Mistakes to Avoid

  • Overcrowding the pan: Fry one at a time unless you want soggy, uneven buñuelos.
  • Rolling the dough too thick: Thin is in.

    Thick dough = chewy, not crispy.


  • Skipping the rest time: Letting the dough relax makes it easier to roll. Patience, grasshopper.

Alternatives for the Adventurous

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  • Gluten-free: Swap all-purpose flour for a gluten-free blend.
  • Vegan: Use a plant-based oil and skip any butter-based toppings.
  • Spiced-up: Add a pinch of chili powder to the cinnamon sugar for a sweet-heat twist.

FAQs

Can I bake buñuelos instead of frying?

Technically, yes—but they won’t be the same. Frying gives that signature crunch.

Baking is like eating a salad when you wanted pizza.

Why did my buñuelos turn out chewy?

You probably rolled the dough too thick or didn’t fry them hot enough. Thin and crispy is the goal.

Can I make the dough ahead of time?

Absolutely. Wrap it tightly and refrigerate for up to 24 hours.

Let it come to room temperature before rolling.

What’s the best oil for frying?

Vegetable or canola oil works best. Olive oil has too strong a flavor, FYI.

Final Thoughts

Mexican Buñuelos are the dessert equivalent of a mic drop. They’re simple, delicious, and impossible to resist.

Whether you’re impressing guests or treating yourself, this recipe delivers every time. Now go forth and fry like a champion.

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