Dough: Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Pour in the melted coconut oil and warm water, mixing until a dough forms. Transfer the dough to a lightly floured surface and knead it into a ball. The dough should be slightly sticky but not sticking to your hands. Continue kneading for 10-15 minutes until the dough is smooth and elastic. If the dough is too crumbly, add water 1 tablespoon at a time. If it’s too sticky, add a little flour while kneading.
Rolling: Divide the dough into 8 smaller pieces. Roll each piece between your palms until smooth, then flatten slightly. Cover the dough pieces with a towel and let them rest for 30 minutes. Meanwhile, prepare a tray with paper towels, mix the cinnamon and sugar in a bowl, and fill a large stockpot with 1-2 inches of vegetable oil for frying.
Shaping: If using a tortilla press, line it with two pieces of plastic wrap. Lightly flour each side of a dough disc, place it in the center of the press, and press down to form thin tortillas. Alternatively, use a rolling pin on a floured surface to roll out the dough. Finish by stretching the buñuelo on a clean tea towel over your knee or the bottom of a large bowl until it’s nearly see-through.
Frying: Heat the oil to 350-375°F, or until a small piece of dough sizzles and rises to the top when added. Fry one buñuelo at a time, cooking for 30-45 seconds per side or until golden brown. While frying, press down on the buñuelo with a spoon or spatula to prevent bubbles from expanding too much. Transfer the fried buñuelos to the prepared tray to drain excess oil. Sprinkle both sides with the cinnamon-sugar mixture. Repeat until all the buñuelos are fried. Serve immediately. Enjoy your crispy, sweet treat!