Holiday Cinnamon Buñuelos

Holiday Cinnamon Buñuelos

Holiday Cinnamon Buñuelos are the kind of festive treat that instantly fills your home with warmth, sweetness, and celebration. Light, crisp, and coated in sparkling cinnamon sugar, these golden fritters capture the classic flavors of the season in every bite. Their delicate crunch gives way to a tender interior, creating a contrast that feels both nostalgic and wonderfully indulgent.

The dough comes together quickly with simple pantry ingredients, forming a soft, pliable base that rolls out beautifully. The key to that signature buñuelo crispness is rolling each portion as thin as possible — almost paper-thin — so the dough puffs and crisps instantly when it hits the hot oil. Once fried, each buñuelo becomes irresistibly golden and ready to soak up a generous blanket of cinnamon sugar.

Warm, fragrant, and endlessly snackable, these buñuelos are perfect for holiday gatherings, dessert tables, or cozy nights spent with family. They can be enjoyed on their own, drizzled with honey, or paired with your favorite hot beverage for an extra-comforting treat. With their minimal prep time and satisfying crunch, they’re a festive favorite you’ll want to make all season long.

Servings: 12–16 buñuelos
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter, softened
• 1/2 cup warm water (more if needed)
• Oil for frying
• 1/2 cup sugar (for coating)
• 1 tbsp ground cinnamon

Instructions

1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. Add the softened butter and warm water, mixing until a soft dough forms.
3. Knead the dough for 3–4 minutes, or until smooth and elastic. Cover and let rest for 10 minutes.
4. Divide the dough into small balls about the size of a golf ball.
5. Roll each ball very thin — almost translucent — for the classic buñuelo crisp.
6. Heat oil in a pan over medium-high heat.
7. Fry each buñuelo until golden and crispy, flipping once for even browning.
8. Mix the cinnamon and sugar in a shallow bowl and coat each warm buñuelo generously.

Variations

• Add a pinch of nutmeg or cardamom to the cinnamon sugar for holiday warmth.
• Drizzle the finished buñuelos with honey, chocolate syrup, or cajeta.
• Cut the dough into festive shapes before frying.
• Dust with powdered sugar for a snowy finish.

Tips

• Letting the rolled dough rest for 1–2 minutes before frying boosts crispiness.
• Keep the oil hot enough that the buñuelos puff quickly, but not so hot that they burn.
• Stack buñuelos loosely to maintain their crunch.
• If the dough feels dry, add a tablespoon of warm water at a time until pliable.