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.
Thanks for sharing. Mom is 94 years old and she forgets which ingredients to use 🙁
She still makes them once in awhile, but not like she use to. I’m keeping up tradition and now that I have a complete recipe, I think she will be happy that someone else can take over! Grandkids dig these!
Delicious! Next time will try them with a killer caramel sauce that a relative makes. Have had bunuelos at a local Mexican restaurant topped with melted vanilla ice cream. So heavenly.
This will be my 2nd or 3rd year using your recipe and let me tell you it is my favorite!!!!I grew up in Texas and have tried lots of variations of this recipe. My husband and his mother were stunned at how awesome they tasted and how much better they were than the ones his grand ma used to make. Thank you so much, the children are now learning this recipe and hopefully one day they will carry it on. God bless and Merry Christmas
How long do they stay fresh for? Especially when they have the cinnamon sugar sprinkled on them?
Hi Janette, I would say 2-3 days at the most. As long as they are stored at room temp covered or in a tightly sealed container. Feliz Navidad.
Just found your website after a web search. Great find, thank you! A happened to come across a box mix for “Bunuelos” in my small local market in Northern New Mexico and was shocked. I had thought that my childhood memories of “Bunuelos” (in Chula Vista, South of San Diego) were something I had mixed up. Now I know that they really do exist and I’ll quit frying up flour tortillas with the hope of something similar. I wish I had come across your site earlier. I’ll try the box mix for a practice run, as not to waste it and then make your recipe for the real deal. I can’t wait to check out the rest of your recipes.
What were your thoughts on using the tortilla press vs a rolling pin?
Thank you so much for sharing your memories, recipes and expertise!
Hi Heather,
So glad you found Muy Bueno too! As far as a tortilla press that only works for corn tortillas. With flour dough you have to use a rolling pin.
Hope that helps.
I’m so glad to have found your site.
I’m going to make these this NYE. My husband’s grandma used to make them and the recipe that her daughter-in-law (my mother-in-law) gave me didn’t turn out at all. I thought it would be nice to make these for my children!
I was born and raised in El Paso and I never paid any attention to how my grandmother made her recipes. They were delicious! Then she passed away and took her knowledge with her. I’m happy to have found your blog with El Paso recipes! Other places have mexican food and recipes but they just don’t taste like “HOME”. I love your blog!
Welcome Lorrie! We love to hear from El Pasoans. I hope these recipes warm your heart and home and remind you of your grandmother.
I will be making these this weekend to suprise my husband. I am so excited. His abuela makes these every Christmas and she makes so many that we have them drying all over the place. Lol. We recently moved and he is kind of home sick so I want to give him a taste of home.
Keep us posted Ashley. Your hubby is one lucky guy. Such a super sweet gesture 😉
In the summer we top them with dulce de leche, mangos, and strawberries. Its a great summer option.
How long does this take to make?
Hi Amy, if you make them the traditional way we have posted you need to leave the rolled out dough over night. However, if you are in a hurry and want to make them immediately it is possible. You should count on at least 1 1/2 – 2 hours from start to finish.
Hi, I came across this recipe and decided to make these for my boyfriend. The recipe was simple and easy to follow. They came out absolutely perfect. My boyfriends mother gave me a recipe for a brown sugar syrup that tastes amazing with the bunelos. I will definitely be making these again. Do you have a recipe for Atole?