Mexican Buñuelos (Crispy Cinnamon Sugar Fritters)
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Updated Oct 16, 2026
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Every Christmas, my grandma made crispy, cinnamon-sugar-covered Mexican buñuelos, but growing up, I didn’t even know they had a name! To me, they were simply those delicious holiday treats she rolled out with her little palote (rolling pin) and fried until golden and crisp. It wasn’t until I was away at college and spotted stacks of buñuelos at a Mexican grocery store that I realized what they were called. I remember thinking, Wait, my grandma makes those!
My grandma made hers using a dough similar to her homemade flour tortillas, but this particular recipe is one my mom and I developed together. After testing several versions, we chose this egg-based dough for its delicious flavor and light, crispy texture. We loved it so much that we included it in our original Muy Bueno cookbook.
These thin, golden Mexican fritters are a Christmas tradition in our family, especially alongside a warm mug of Mexican hot chocolate or champurrado. One bite always takes me right back to my grandma’s kitchen.
What Are Buñuelos?
Buñuelos Mexicanos (pronounced “boon-WELL-ohs meh-HEH-KAHN-ohs”) are traditional Mexican fritters enjoyed especially during Christmas and New Year’s celebrations. In Northern Mexico and the Southwest, they’re rolled into large, paper-thin rounds, fried until golden and crispy, and sprinkled with cinnamon sugar. Some families serve them with piloncillo syrup or honey. My grandma loved drizzling hers with miel virgen (honey), and I still remember licking my fingers and wanting more!
This style is often called buñuelos de rodilla, or “knee fritters,” traditionally associated with stretching the dough thin over the knee. Today, they’re commonly made with a rolling pin. They’re different from buñuelos de viento, which are made using a decorative metal rosette mold called a buñolera.
You’ll also find this recipe in our original Muy Bueno cookbook, while my Muy Bueno Fiestas cookbook features a variation served with gingerbread piloncillo syrup.
Why This Is Muy Bueno
- A family Christmas tradition. Buñuelos have been part of my family’s holiday celebrations since I was little. My grandma rolled hers paper-thin with her little palote, and that memory still inspires me every Christmas.
- Tested by my mom and me. We tried several recipes before choosing this egg-based dough for its delicious flavor and light, crispy texture. It’s the version we included in our original Muy Bueno cookbook.
- Light, crispy, and golden. These aren’t thick, doughy fritters. The secret is rolling the dough as thin as possible, allowing the surface to dry slightly, and frying until golden and crisp.
- Made for sharing. Sprinkled with cinnamon sugar and served with honey or piloncillo syrup, these buñuelos are a delicious way to celebrate Christmas and New Year’s with family and friends.
Ingredients & Why They Matter
When my mom and I developed this recipe for our original Muy Bueno cookbook, we tested several versions before settling on this combination of simple ingredients. We loved the flavor and delicate crunch of these buñuelos, and it’s the recipe I’ve been making ever since.
- All-purpose flour: The base of the dough. The key is rolling it paper-thin so your buñuelos fry up light and crispy rather than thick and doughy.
- Baking powder: Gives the dough a little lift as it fries while keeping the buñuelos thin and crisp.
- Salt: Just a little balances the sweetness of the cinnamon-sugar coating.
- Ground Cinnamon: Cinnamon gives these buñuelos their signature warm, sweet flavor. I love using freshly ground Mexican cinnamon (canela) when I have it, but regular ground cinnamon works beautifully, too.
- Whole milk: This is what I use in my recipe. It adds richness to the dough.
- Unsalted butter: Adds buttery flavor to the dough. I prefer unsalted so I can control the amount of salt.
- Vanilla extract: Adds a subtle sweetness and aroma that complements the cinnamon.
- Eggs: This is one of the differences between my grandma’s flour-tortilla-style buñuelos and the recipe my mom and I developed. After testing several versions, we loved the flavor and crisp texture of this egg-based dough.
- Neutral oil: I typically use canola oil for frying. A neutral-flavored oil allows the cinnamon sugar and delicate flavor of the buñuelos to shine.
- Granulated sugar: Combined with ground cinnamon, it creates that classic sweet coating. I prefer granulated sugar rather than brown sugar, which contains more moisture.
How to Make Mexican Buñuelos
Making homemade buñuelos is easier than you might think! The secret is rolling the dough paper-thin, letting the surface dry slightly, and frying each one until golden and crispy. Follow these steps, and be sure to watch my step-by-step video for a closer look at the process.
Step 1: Combine the dry ingredients. In a large bowl, mix the flour, baking powder, salt, and cinnamon.
Step 2: Heat the milk mixture. In a saucepan, combine the milk, butter, and vanilla. Bring to a boil, then set aside to cool.
Step 3: Mix the wet and dry ingredients. In a separate bowl, beat the eggs. Once the milk mixture has cooled to room temperature, whisk in the beaten eggs. Add the liquid mixture to the dry ingredients and mix until a dough forms.
Step 4: Knead the dough. Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes, until smooth.
Step 5: Divide and roll. Divide the dough into 20 balls. Using a rolling pin, roll each ball into very thin, tortilla-like rounds. The dough may shrink slightly as you roll, so aim for paper-thin buñuelos.
Optional Tip: Too many bubbles? Some bubbling is normal when frying buñuelos. If yours puff up more than you’d like, try piercing the rolled dough a few times with a fork before letting it dry slightly. This can help prevent oversized bubbles.
Step 6: Let the dough dry slightly. Arrange the rolled rounds on a clean, dry tablecloth. Let them rest just until the surface is no longer moist, turning them once so both sides dry slightly. Don’t let them become completely dry or brittle.
Step 7: Fry until golden. Heat about 1 inch of oil in a skillet wide enough to hold a buñuelo flat. Carefully add one round to the hot oil. It should begin sizzling when it touches the oil. Fry until golden and crispy, turning once. Remove and drain upright in a bowl lined with paper towels to allow excess oil to drip off.
Step 8: Coat with cinnamon sugar. While the buñuelos are still warm, sprinkle both sides generously with the cinnamon-sugar mixture. Enjoy!
Don’t rush the rolling! The thinner you roll the dough, the lighter and crispier your buñuelos will be. If they’re too thick, they won’t have that delicate crunch I love.
Expert Tips & Tricks
- Don’t over-dry the dough. After rolling, lay the buñuelos on a clean, dry tablecloth and turn them once so both sides can dry slightly. You’re looking for a surface that no longer feels moist, not completely dry or brittle dough. There’s no need to follow an exact 30-minute drying time.
- Too many bubbles? Some bubbling is normal and gives buñuelos their characteristic appearance. If yours puff up too much, try piercing the rolled dough a few times with a fork before allowing it to dry slightly. This is optional, not a required step.
- Watch the oil. I usually judge the temperature by how the oil reacts rather than using a thermometer. When you add the dough, it should begin sizzling and bubbling right away without browning too quickly. If it barely bubbles, the oil needs more time to heat. If it browns too fast, lower the heat.
- Fry evenly. Gently press down any raised areas with a spatula or spoon while frying so the buñuelo cooks evenly and develops a beautiful golden color.
- Drain excess oil. After frying, stand the buñuelos upright in a paper towel-lined bowl, as shown in my instructions, to help excess oil drain away.
- Coat while warm. Sprinkle both sides with cinnamon sugar while the buñuelos are still warm so the coating sticks.
How to Store Buñuelos
To keep your buñuelos crispy, stack them on a plate and loosely cover with a paper towel or clean, lightweight kitchen towel. Store at room temperature for up to 3 days. I prefer this method because it allows air to circulate and helps prevent trapped moisture from softening the buñuelos.
Make sure they’re completely cool before stacking and covering them.
Frequently Asked Questions
Both are fried dough treats, but their textures are quite different. Mexican buñuelos are rolled paper-thin and fried until crisp, while sopaipillas are typically thicker and puff up as they fry, creating a soft, airy interior. Both are delicious with honey!
Buñuelos are rolled into thin, round discs and fried until light and crispy. Churros are made from a different dough that’s piped into ridged shapes before frying. They’re crispy on the outside with a softer interior. Both are wonderful coated in cinnamon sugar, especially with a mug of Mexican hot chocolate.
Imagine a delicate, crispy pastry coated in cinnamon sugar. They’re lightly sweet, golden, and wonderfully crunchy. For me, that first bite tastes like Christmas in my grandma’s kitchen.
They’re delicious warm or at room temperature, sprinkled generously with cinnamon sugar. My grandma loved serving hers with miel virgen (honey), and I also enjoy them with warm piloncillo syrup or a mug of café de olla.
Yes! If you’re short on time, you can make a quicker version using flour tortillas, like my Easy Buñuelos (Tree Ornaments). They aren’t quite the same as homemade dough, but they’re a fun alternative, especially during the holidays.
Absolutely! There are several styles of Mexican buñuelos. These are the thin, round variety often called buñuelos de rodilla. Another popular style is buñuelos de viento, which are made with decorative metal molds and have beautiful, delicate shapes.
The most common issue is rolling the dough too thick. Buñuelos should be rolled almost paper-thin for that delicate crunch. Let the surface dry slightly before frying, and make sure the oil is hot enough that the dough begins sizzling as soon as it touches the oil. Don’t let the rolled dough dry completely, though!
What Readers Are Saying
Nothing makes me happier than hearing that these buñuelos have become part of your own family celebrations!
Mary Gonzalez made them for a multicultural New Year’s party in Spain and shared that they were a big hit, even among guests trying buñuelos for the first time.
★★★★★
Read more reader reviews in the comments below.
If you make these homemade Mexican Buñuelos, I’d love to hear how they turned out! Please leave a ⭐⭐⭐⭐⭐ rating and a comment below. And if you share a photo on Instagram, tag me and use #muybuenocooking so I can see your delicious creations!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Mexican Buñuelos (Crispy Cinnamon Sugar Fritters)
Video
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup milk
- ¼ cup butter
- 1 teaspoon vanilla
- 2 large eggs, beaten
- Canola or vegetable oil for frying
Cinnamon Sugar Coating
- 1 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, combine the flour, baking powder, salt, and cinnamon.
- In a saucepan, heat the milk, butter, and vanilla until the mixture comes to a boil. Remove from the heat and let cool to room temperature.
- In a separate bowl, beat the eggs. Add them to the cooled milk mixture and whisk quickly to combine.
- Add the liquid mixture to the dry ingredients and mix until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes, until smooth.
- Divide the dough into 20 balls. Using a rolling pin, roll each ball into a very thin, tortilla-like round.
- Arrange the rounds on a clean, dry tablecloth. Let them rest just until the surfaces are no longer moist, turning once so both sides dry slightly. Do not let them become completely dry or brittle.
- Heat about 1 inch of oil in a skillet wide enough to hold a buñuelo flat. Carefully fry each round until golden and crispy, turning once. The oil should sizzle when the dough is added without browning it too quickly. Remove and drain upright in a paper towel-lined bowl.
- While still warm, sprinkle both sides generously with the cinnamon-sugar mixture. Serve and enjoy!
Notes
- For the crispiest buñuelos: Roll the dough almost paper-thin. If it’s too thick, the buñuelos may turn out doughy instead of light and crispy.
- Drying the dough: Let the rolled rounds rest only until the surface is no longer moist. The time will vary, so don’t let them dry completely.
- Too many bubbles? Some bubbling is normal. If your buñuelos puff up excessively, try piercing the rolled dough a few times with a fork before letting it dry slightly. This step is optional.
- Storage: Once completely cool, stack the buñuelos on a plate and loosely cover with a paper towel or lightweight kitchen towel. Store at room temperature for up to 3 days to help maintain their crunch.
- Timing: Prep and cooking times are approximate. Rolling 20 buñuelos and allowing the dough to dry slightly can take longer depending on your pace and kitchen conditions. Go by the look and feel of the dough rather than the clock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is also published in the Muy Bueno cookbook.
My Sister in Houston, Olga Gonzalez Garcia prepared the most delicious meals this Christmas Eve past and she included the traditional Bunuelos pastry. I have had them since early childhood with grandma, mamma, y hermanas…..
Hi Edward, so happy to hear you have such a wonderful tradition with your familia. Thanks for stopping by!
I just made them an hour ago, but I was given an older receipt that includes 1 tbsp of sugar in the dough in 2 cups flour. Did you forget the sugar in your receipt? Or it doesn’t need it?
We don’t use sugar in our recipe but you are welcome to try it. Let us know how it turns out. There are so many versions of this recipe and this is just how we make them. We like the sugar to be on the outside with the cinnamon. Happy cooking!
My father’s birthday was January first and every new year’s eve my mom would make bunelos and hot chocolate. They have both been gone for many years now but I miss the tradition. I think I will bring it back this year. Thanks so much for the recipe. I can smell them now. Merry Christmas and happy new year.
Rebeca Wallace
Aw Rebeca, I hope these recipes warm your tummy and your heart. Many blessings! Feliz Navidad!
I also use a wine bottle as a rolling pin – thought I was the only one! I haven’t had bunuelos since I was a young child – will be trying these on Christmas Eve (you just brought back so many memories!).
Yay Rose! Wine bottles work great. LOL! We can’t wait to hear about your bunuelos adventure on Christmas Eve. Best of luck.
me encantan los buñuelos con mucha miel de piloncillo! 🙂
Me encantaron sus recetas 🙂
Thanks for sharing!
Gracias Maggie. Mmm con piloncillo! Que rico!
Oh! And one more thing….the bracelet…Perfect! I have some similar and SO wish I had worn them yesterday for Cinco de Mayo.
I wanted to let you know I was directed to this site from the Pioneer Woman’s site. I made these bunuelos last night and they were wonderful! I also added a scoop of vanilla ice cream and poured a little bit of honey on top! My husband couldn’t get enough of them! Also, instead of flattening all the balls out (by the way, I couldn’t find my rolling pin and had to used a floured wine bottle) I put about 10 of them in a zip lock and refrigerated in hopes they will be fine to fry up later.
Thanks!!
YUM!!! With ice cream and honey…that sounds delicioso! I bet that was magical!!! I have never thought of using a wine bottle as a rolling pin. Genius! My 2 year old son often runs away and hides my rolling pin – He calls it his drums. Now I have myself a tortilla press and the next time I make bunuelos I will be using my handy dandy press 😉
My grandmother use to make every Christmas and New Year but she use to dunk them in a syrup. Have you heard of that? Do you happen to have a recipe for the syrup?
The syrup is just made with pilloncillo and canela and a little bit of water (depending on the consistency you want)
this recipe sounds about right but an extra tip add freshed squeezed orange juice and orange zest. It adds so much flavor
Angela: The orange juice and orange zest sound fantastic! I will give that a try next time and suggest it to my mom. Wish I would have seen this on NYE when I made them last. Thanks for your comment and I will keep in touch next time I make them 🙂
These look delicious!
How long do you let them dry before frying them? Can the tortilla flats be made ahead, then fried right before serving?
Hola Michelle! Drying time is not a necessary step, so it can be skipped. My mom says its just best because the tortillas don’t puff up/bubble as much. You can totally let them sit out as long as you want. The last time we made them we let them sit out four hours. Best of luck with them!!!