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
Scale
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.
