Cinnamon Sugar Buñuelos with Mexican Chocolate Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Traditional Mexican fried dough pastries dusted with cinnamon sugar and served with a rich, spiced Mexican chocolate dipping sauce. This Mexican-inspired recipe, ready in about 40 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 large egg
• 3/4 cup milk
• for frying, about 4 cups vegetable oil
• 1 cup granulated sugar for coating
• 2 tsp ground cinnamon for coating
• 2 oz, chopped Mexican chocolate bar
• 1/2 cup heavy cream
• 1/4 tsp ground cinnamon for sauce
• 1/2 tsp vanilla extract

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, 1 tsp ground cinnamon, and 1/2 tsp salt. Add 1 large egg and 3/4 cup milk; stir until a soft dough forms. Knead lightly on a floured surface until smooth, about 3 minutes.
2. Step 2: Divide dough into 12 equal pieces. Roll each piece into a thin 6-inch circle.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry dough circles, one or two at a time, for about 1-2 minutes on each side until puffed and golden brown. Drain on paper towels.
4. Step 4: Mix 1 cup granulated sugar with 2 tsp ground cinnamon in a shallow bowl. While still warm, toss each fried buñuelo in the cinnamon sugar to coat evenly.
5. Step 5: For the chocolate sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until simmering. Remove from heat and add 2 oz chopped Mexican chocolate, 1/4 tsp ground cinnamon, and 1/2 tsp vanilla extract. Stir until smooth and glossy.
6. Step 6: Serve buñuelos warm with the Mexican chocolate sauce for dipping.