Cut out each tortilla with 4-inch round cookie cutters. Fold each side of the cut-out piece over on opposite sides so as to allow both folds to meet in the center, forming a pocket. Heat 1-inch of cooking oil in large skillet. Once hot, fry each tortilla pocket until golden brown. Place on paper towels to drain excess oil. Let cool.

Next, place 1/2 cup honey in a small bowl. Once tortillas are cool, carefully brush each one with honey.

In a small saucepan over low heat, warm the remaining 1/2 cup of honey until easily stirred. Add crème fraiche and cinnamon. Continue stirring until all ingredients have thoroughly combined.

Serve buñuelos drizzled with the honey cream or on the side for dipping.