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Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, mix the melted butter, buttermilk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Divide the batter evenly among the mini bundt cake molds, filling each about ⅔ full.
Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pan for about 5 minutes before transferring to a wire rack.
In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
Once cooled, dip each cake in melted butter, then roll in the cinnamon sugar mixture.
Serve immediately or store in an airtight container for up to 2 days.