Roll and Cut the Buñuelos: Roll the dough into a ball, place it into a large bowl and cover with a clean kitchen towel. Allow it to rest for 30 minutes. Once the 30 minutes are up, divide the dough into 8 parts and roll each piece into a ball. Using a lightly floured counter or cutting board and rolling pin, roll each dough ball into a 6-8 inch circle and stack in between pieces of parchment paper.

Fry the Buñuelos: While the dough is resting, fill a large saute pan with 3 cups of canola oil. Heat the oil to about 350 degrees. Remove 1 rolled out piece of dough from the parchment paper and carefully place it into the hot oil. Fry on both sides for about 45-60 seconds or until a nice light golden colour.

Drain and Coat: Remove from oil and place onto a stack of paper towels to remove any excess oil. In a medium bowl, mix the sugar and cinnamon together. While still warm, place the Mexican buñuelos into the cinnamon sugar mixture and lightly toss to completely coat it.