In a mixing bowl combine flour, baking powder, salt, and cinnamon.
In a saucepan heat milk, butter, and vanilla and bring just to a boil. Remove from heat. In a separate bowl, beat eggs and add to the warm milk mixture while whisking quickly.
Add the liquid mixture to dry ingredients and mix well. Knead dough on lightly floured surface 2 to 3 minutes until smooth.
After you knead the dough, divide into 20 balls. With a rolling pin, roll out each ball to resemble a very thin tortilla. Lay out all the dough circles on a tablecloth and let them dry overnight, turning them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
In a wide baking dish combine the sugar and cinnamon for coating. Reserve for coating buñuelos after frying.
Heat 1 inch of oil in a skillet wide enough for the buñuelos to fry flat. Deep-fry buñuelos, one at a time, until golden brown, turning once. Remove from pan and stand vertically in a bowl lined with paper towels to drain excess oil.
While warm, sprinkle fried buñuelos on both sides with cinnamon-sugar coating.
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