Step 1: In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, and salt.
Step 2: In a separate medium bowl, whisk the egg, warm milk, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a soft, slightly sticky dough forms. Avoid overmixing.
Step 4: Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
Step 5: While the dough rests, prepare the cinnamon sugar coating. In a shallow dish, combine 1 cup granulated sugar and 2 tbsp ground cinnamon. Mix well and set aside.
Step 6: Divide the rested dough into 20-24 equal pieces. On a lightly floured surface, roll each piece into a thin circle, about 4-5 inches in diameter. The thinner they are, the crispier they'll be.
Step 7: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature.
Step 8: Carefully place 2-3 buñuelos into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and crispy. Flip once to ensure even cooking.
Step 9: Using tongs, remove the fried buñuelos and place them on a wire rack lined with paper towels to drain excess oil.
Step 10: While still warm, carefully transfer each buñuelo to the cinnamon sugar mixture and coat generously on both sides. Place them back on the wire rack or a serving platter.
Step 11: Serve your Holiday Cinnamon Buñuelos immediately and enjoy! They are best when fresh.