In a large bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
Meanwhile, in a medium bowl, whisk the eggs, sugar, vanilla and milk.
Gently pour the wet ingredients into the dry ingredients and continue whisking until thoroughly mixed,
Heat a large skillet or frying pan over medium heat. Then add oil about 2-3 inches. The temperature of the oil should be about 375°F (191°C) before starting to fry.
Next, pour about ⅓ cup of batter into the cake decorating tool and gently pipe out the batter into the frypan making one large swirl and connect it to some of the swirl layers. (See notes if using the funnel or piping bag or a ziplock bag.) Your swirl does not have to be pretty nor perfect. Have fun with it! Fry until golden brown, about 1-2 minutes on each side.
When ready, carefully remove funnel cake with a slotted spoon or metal spatula and place on the prepared sheet pan to cool slightly. If desired, place a wire rack over a baking sheet, for cooling or resting the funnel cakes after frying. Repeat with the remaining batter, until completely used up.
It’s best to serve the funnel cakes while they’re still warm. Top it with your favorite toppings. Here are some of my favorites: confectioners’ sugar, whipped cream, chocolate syrup, fresh strawberry. Best enjoyed the same day.