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Mexican Buñuelos Recipe Easy Homemade Cinnamon Sugar Treats

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Crispy, light, and flaky Mexican buñuelos dusted with cinnamon sugar, perfect for a quick and comforting dessert that brings a festive touch to your kitchen.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1 large egg, room temperature
  • ½ cup (120ml) warm water, approximately
  • 1 teaspoon orange zest
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • Cinnamon Sugar Mix:
  • ½ cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 tablespoons granulated sugar.
  2. Cut in 2 tablespoons softened unsalted butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  3. Beat 1 large room-temperature egg and add it to the bowl. Stir gently to combine; dough will look crumbly.
  4. Stir in 1 teaspoon fresh orange zest.
  5. Gradually add about ½ cup (120ml) warm water, mixing until a smooth, soft ball forms—not sticky but pliable.
  6. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Adjust with water or flour as needed.
  7. Cover dough with a kitchen towel or plastic wrap and let rest for 20 minutes.
  8. While dough rests, combine ½ cup (100g) granulated sugar and 2 teaspoons ground cinnamon in a small bowl.
  9. Divide dough into 12 equal pieces. Roll each piece into a thin circle about 6-7 inches (15-18 cm) in diameter.
  10. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
  11. Fry 2-3 dough circles at a time until golden and puffed, about 1-2 minutes per side. Use a slotted spoon to flip and remove.
  12. Drain buñuelos on a cooling rack or paper towels.
  13. While still warm, toss each buñuelo in the cinnamon sugar mixture until thoroughly coated.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid burning or greasy buñuelos. Roll dough evenly about 1/8 inch thick for perfect crispness. Resting dough relaxes gluten and makes rolling easier. If dough tears, pinch edges gently to repair. Work in small batches to maintain oil temperature.

Nutrition

Keywords: Mexican buñuelos, cinnamon sugar buñuelos, fried dough, Mexican dessert, homemade buñuelos, easy buñuelos recipe, traditional Mexican treats

Find it online: https://tessierecipes.com/mexican-bu-n-uelos-recipe-easy-homemade-cinnamon-sugar-treats/