Prepare the Dough:

In a mixing bowl, combine the sour cream and flour. Stir until you achieve a smooth dough with a consistency similar to that of flour tortillas.Divide the dough into small portions based on the size of buñuelos you prefer. For smaller buñuelos, you should get around 22 pieces.

Heat the Oil:

Pour vegetable oil into a pan, enough to submerge the buñuelos. Heat the oil over low heat until it’s hot but not smoking.

Shape and Fry:

Take a portion of dough and roll it out into a thin circle, similar to making flour tortillas.Carefully place the rolled dough into the hot oil. Fry for about 20 seconds on each side, or until golden brown and crispy.Remove the buñuelos and drain on paper towels to absorb excess oil.

Sugar and Cinnamon Coating:

In a small bowl, mix together the granulated sugar and ground cinnamon.While the buñuelos are still warm, coat each one with the sugar-cinnamon mixture. Shake off any excess.

Storage:

Place the coated buñuelos in a container with a lid to keep them fresh.