If you’re craving a cozy, aromatic treat that combines the comfort of cinnamon rolls with the buttery richness of brown butter and the tang of sourdough, then the Mini Brown Butter Sourdough Cinnabundts Recipe is your new best friend. These delightful mini bundt-shaped cinnabundts offer the perfect bite-sized indulgence, boasting a soft, tender crumb with a luscious cinnamon-sugar swirl and a shiny glaze that adds just the right touch of sweetness. They are as charming to look at as they are delicious to eat, and best of all, they bring a wonderful homemade warmth to your breakfast or dessert table.
Ingredients You’ll Need
What’s marvelous about the Mini Brown Butter Sourdough Cinnabundts Recipe is how the ingredients work in harmony to create a flavor-packed experience. Each element plays a crucial role: the sourdough discard brings a subtle tang and moisture, brown butter adds a deep, nutty aroma, and warm spices create that irresistible cinnamon swirl. Gather these simple but essential ingredients to start your baking adventure.
- 1 cup all-purpose flour: The foundation for a soft and tender dough structure.
- 1/2 cup sourdough discard (unfed): Adds a gentle tang and helps with the dough’s moisture and texture.
- 1/4 cup whole milk (lukewarm): Keeps the dough tender and activates the yeast for a gentle rise.
- 2 tbsp granulated sugar: Adds a touch of sweetness and fuels the yeast.
- 1/2 tsp salt: Balances flavors and strengthens the dough’s gluten.
- 1/2 tsp instant yeast: Ensures a reliable rise for light, airy buns.
- 1 egg yolk: Enriches the dough with color, flavor, and moisture.
- 2 tbsp unsalted butter (softened): Adds softness and richness to the dough.
- 1/4 cup brown sugar: Sweetens the filling with a deep molasses hint.
- 1 tsp ground cinnamon: The star spice for that classic cinnabundt flavor.
- 1/4 tsp ground nutmeg: Adds warmth and complexity to the filling.
- 1/4 cup unsalted butter (for browning): Browned to nutty perfection for brushing the dough.
- 1/2 cup powdered sugar: For the luscious glaze that finishes each cinnabundt with sweetness.
- 1–2 tsp milk (for glaze): Helps thin the glaze to a perfect drizzling consistency.
- 1/4 tsp vanilla extract: Adds fragrance and depth to the glaze.
How to Make Mini Brown Butter Sourdough Cinnabundts Recipe
Step 1: Prepare and Rise the Dough
Start by combining the flour, sourdough discard, lukewarm milk, granulated sugar, salt, instant yeast, and egg yolk in a medium bowl. Mix these until you form a sticky dough, which signals that all ingredients have blended well. Next, knead the softened butter into the dough until it becomes smooth and elastic. This step creates a silky texture that will make your mini cinnabundts melt in your mouth. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for one to one and a half hours, or until it has roughly doubled in size — this build-up of air pockets is what gives your buns their soft, airy texture.
Step 2: Make the Cinnamon-Spice Filling
While the dough rises, mix the brown sugar, cinnamon, and nutmeg in a small bowl. This flavorful filling is what makes each bite of your Mini Brown Butter Sourdough Cinnabundts Recipe sing with warm, sweet spice and aromatic depth.
Step 3: Brown the Butter
Gently brown the remaining 1/4 cup of unsalted butter in a small saucepan over medium heat. Keep an eye on it and swirl the pan so that the butter cooks evenly without burning. When it’s a golden brown with a nutty aroma, remove it from the heat and let it cool slightly. This brown butter will add a rich, toasty flavor that transforms your dough into something utterly irresistible.
Step 4: Shape the Cinnabundts
On a floured surface, roll out the dough into a 9×12-inch rectangle. Brush it generously with the brown butter, then evenly sprinkle the cinnamon-sugar mixture on top. Now comes the fun part: roll the dough up tightly from the long edge, creating a compact log. Slice this log into six equal pieces — every slice is going to be your future mini cinnabundt, bursting with cinnamon goodness.
Step 5: Proof and Bake
Grease your mini bundt pan cavities and place each cinnamon roll slice into one. Cover the pan and let the rolls rise again for 30 to 45 minutes. This second rise gives the buns an extra fluffiness and ensures they bake up soft and tender. Preheat your oven to 350°F (175°C) and bake the rolls for 18 to 22 minutes. You’ll know they’re ready when their golden-brown tops peek out invitingly and a toothpick inserted comes out clean.
Step 6: Cool and Glaze
Allow your Mini Brown Butter Sourdough Cinnabundts to cool in the pan for 10 minutes before carefully inverting them onto a wire rack. While they cool, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle this over the warm cinnabundts, letting it cascade down their lovely ridges, adding a shiny, sweet finish.
How to Serve Mini Brown Butter Sourdough Cinnabundts Recipe
Garnishes
To offer some extra flair, sprinkle chopped toasted pecans or walnuts on top of the glaze. A dusting of extra cinnamon or a pinch of flaky sea salt also beautifully complements the sweetness and brings out the brown butter’s nutty notes.
Side Dishes
Serve these cinnabundts alongside a fresh fruit salad or a creamy cup of coffee or chai tea. Their sweet, spiced flavor pairs wonderfully with tart berries or a bright orange juice to balance the richness.
Creative Ways to Present
For a fun brunch centerpiece, arrange the mini bundts on a tiered cake stand. Tie them with thin ribbons if gifting, or nestle them in decorative paper liners to add extra charm. You can also drizzle some melted dark chocolate or caramel for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to two days. This helps maintain their soft texture while keeping them fresh and flavorful.
Freezing
These mini cinnabundts freeze beautifully. Wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to two months without losing their delightful taste and texture.
Reheating
To enjoy leftovers, gently reheat your cinnabundts in a 325°F (160°C) oven for about 10 minutes or until warm. Once heated, drizzle or reapply the glaze for that perfect finishing touch.
FAQs
Can I use regular yeast if I don’t have instant yeast?
Absolutely! If substituting active dry yeast, dissolve it in the lukewarm milk first and allow it to bloom for about 5-10 minutes before mixing it into the dough. This ensures a good rise.
What if I don’t have sourdough discard? Can I skip it?
You can substitute the sourdough discard with an equal amount of plain yogurt or buttermilk to keep the dough moist and tender, though the tanginess might be a bit different.
Can I add nuts or raisins to the filling?
Yes, adding chopped nuts or raisins is a fantastic idea for extra texture and flavor. Just sprinkle them evenly over the brown butter before rolling up the dough.
How long do the Mini Brown Butter Sourdough Cinnabundts last?
When stored properly in an airtight container, they stay fresh for up to two days at room temperature and up to two months frozen.
Can I make these cinnabundts larger?
Sure! You can use a standard bundt pan instead of mini pans, but be sure to adjust the baking time accordingly, usually around 30-35 minutes, and keep an eye on browning.
Final Thoughts
The Mini Brown Butter Sourdough Cinnabundts Recipe is one of those heartwarming creations that you’ll find yourself making again and again. Whether it’s a lazy weekend breakfast or a sweet surprise for an afternoon tea, these tender, buttery, cinnamon-kissed buns never fail to delight. Give this recipe a try and watch how a handful of simple ingredients can transform into a magical treat that fills your home with inviting aromas and joy.
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Mini Brown Butter Sourdough Cinnabundts Recipe
- Prep Time: 30 minutes (plus 1–1.5 hours rising time and 30–45 minutes second rise)
- Cook Time: 22 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 mini cinnabundts
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Brown Butter Sourdough Cinnabundts are delightful bite-sized cinnamon rolls made with sourdough discard and enriched with nutty brown butter. Perfect for breakfast or dessert, these fluffy, aromatic pastries are baked in mini bundt pans and glazed with a simple vanilla icing for a sweet finish.
Ingredients
Dough
- 1 cup all-purpose flour
- 1/2 cup sourdough discard (unfed)
- 1/4 cup whole milk (lukewarm)
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 egg yolk
- 2 tbsp unsalted butter (softened)
Filling
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter (for browning)
Glaze
- 1/2 cup powdered sugar
- 1–2 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Prepare the dough: In a medium bowl, combine flour, sourdough discard, lukewarm milk, granulated sugar, salt, instant yeast, and egg yolk. Mix until a sticky dough forms. Knead in the softened butter until the dough becomes smooth and elastic. Cover and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
- Make the filling: While the dough is rising, mix together brown sugar, ground cinnamon, and ground nutmeg in a small bowl. In a small saucepan, brown the 1/4 cup of unsalted butter over medium heat until it turns golden and emits a nutty aroma. Remove from heat and let it cool slightly.
- Shape the rolls: On a floured surface, roll the risen dough into a 9 by 12-inch rectangle. Brush the dough evenly with the browned butter, then sprinkle the sugar and spice mixture all over the surface. Roll the dough tightly from the long edge to form a log and slice it into 6 equal pieces.
- Proof the rolls: Place each roll into a greased cavity of a mini bundt pan. Cover the pans and allow the rolls to rise again for 30 to 45 minutes, until puffed up.
- Bake: Preheat the oven to 350°F (175°C). Bake the mini cinnabundts for 18 to 22 minutes or until they turn golden brown and are cooked through. Remove from oven and cool for 10 minutes before inverting the bundt pans to release the rolls onto a rack.
- Prepare the glaze: Whisk together powdered sugar, milk (1 to 2 teaspoons depending on desired consistency), and vanilla extract until smooth.
- Finish and serve: Drizzle the glaze generously over the cooled mini cinnabundts. Serve warm for the best flavor experience.
Notes
- Best served warm for optimal flavor and texture.
- These mini cinnabundts freeze well—simply reheat before glazing and serving.
- For variation, add chopped nuts or raisins to the filling before rolling the dough.
- If you don’t have sourdough discard, substitute with an equal amount of plain yogurt or buttermilk.
