Brown Sugar and Cinnamon Funnel Cakes

Brown Sugar and Cinnamon Funnel Cakes

Make funnel cakes at home with this easy batter. These funnel cakes are flavored with brown sugar, vanilla, and cinnamon and deep-fried to perfection.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    In a deep saucepan, Dutch oven, or deep fryer, heat about 2 inches of oil to 375 F. 
  2. Step 2

    Heat the warming drawer or oven to 200 F if you will need to keep batches of the cakes warm while cooking.
  3. Step 3

    In a mixing bowl with an electric mixer, beat the eggs until smooth. Add the milk and brown sugar; beat until well blended.
  4. Step 4

    In another bowl, combine the flour, baking powder, cinnamon, and salt. Stir to blend thoroughly.
  5. Step 5

    Add the dry mixture to the egg and milk mixture. Beat with the electric mixer until the batter is smooth.
  6. Step 6

    If using a standard funnel, you might need to thin the batter with more milk. It depends on the width of the funnel opening. The batter should flow slowly but in one stream. 
  7. Step 7

    A plastic squeeze bottle gives you a little more control over the stream and the batter can be a bit thicker. Also, the funnel cakes will be thicker and somewhat softer. Either way, they are delicious.
  8. Step 8

    Before you begin to add the batter to the hot oil, make sure you can produce a slow but steady stream of batter.
  9. Step 9

    When the oil is at 375 F (or 1 or 2 degrees higher), begin to add the batter. 
  10. Step 10

    With a standard funnel, hold your finger over the opening until it's over the oil, then uncover the opening and move the funnel in circles to make each funnel cake. Make several small or a few larger ones.
  11. Step 11

    If you are using a squeeze bottle, keep it upside down in a cup to keep the batter at the top and ready to pour. Squeeze the batter out into the hot oil slowly, moving the bottle in circles to form the funnel cakes.
  12. Step 12

    Cook for about 1 1/2 minutes, turning after about 30 to 40 seconds, or when golden brown on the bottom.
  13. Step 13

    Remove the cakes with a metal slotted spoon to a pan lined with paper towels to drain. 
  14. Step 14

    Transfer the finished funnel cakes to the warming drawer or oven to keep warm, if desired *Peanut oil is an excellent choice for the oil, or use canola or high-heat refined safflower oil. Expert Tips