In a large mixing bowl, combine flour, baking powder, salt, and ground cinnamon. Mix well to distribute spices evenly.

In a separate bowl, beat eggs with milk and melted butter until well combined.

Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until a soft dough forms.

Turn dough onto a lightly floured surface and knead gently for 3-4 minutes until smooth and elastic.

Cover dough with a clean kitchen towel and let rest for 15 minutes at room temperature.

While dough rests, prepare the honey syrup: In a small saucepan, combine honey, water, cinnamon stick, and vanilla extract. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 5 minutes until slightly thickened. Remove from heat and keep warm.

Heat vegetable oil in a deep pot or dutch oven to 350°F (175°C). Oil should be at least 3 inches deep.

Divide rested dough into 16 equal portions and roll each into a smooth ball.

Working in batches of 3-4, carefully drop dough balls into hot oil. They will sink initially, then rise and puff up significantly.

Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.

Remove buñuelos with a slotted spoon and drain on paper towels.

While still warm, arrange buñuelos on a serving platter and drizzle generously with warm honey syrup.

Dust with additional cinnamon if desired and serve immediately while crispy.