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 recipe, ready in about 40 minutes, layers all-purpose flour, baking powder, and 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 "Add this recipe to your weekly plan" 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 vegetable oil, about 4 cups
• 1 cup granulated sugar for coating
• 2 tsp ground cinnamon for coating
• 2 oz Mexican chocolate bar, chopped
• 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 5 Skillet 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.