Mini Brown Butter Sourdough Cinnabundts Recipe
If you’re on the hunt for your next baking obsession, let me introduce you to Mini Brown Butter Sourdough Cinnabundts. These charming little treats capture everything there is to love about classic cinnamon rolls—warm spices, gooey layers, buttery richness—with the irresistible tang of sourdough discard and a heavenly brown butter twist. Best of all, their adorable mini bundt shape turns every bite into something special, making them just as perfect for lazy weekend brunch as for dazzling your next gathering. Trust me, these Mini Brown Butter Sourdough Cinnabundts are about to win a permanent spot on your favorite recipes list!
Ingredients You’ll Need
Here’s the magic: you only need wholesome, pantry-friendly ingredients, each one playing a crucial role in the flavor and texture of these Mini Brown Butter Sourdough Cinnabundts. Don’t skip any—each brings balance, richness, or a delightfully chewy crumb you simply can’t fake.
- All-purpose flour: Provides structure and a tender yet chewy bite for the dough.
- Sourdough discard: Adds that subtle tang and complexity you only get from sourdough.
- Whole milk (lukewarm): Brings moisture and richness, making the crumb soft and luscious.
- Granulated sugar: Offers just the right touch of sweetness to balance out the spice.
- Salt: Lifts and deepens every flavor; never skip it!
- Instant yeast: Helps the dough rise beautifully for a light, fluffy interior.
- Egg yolk: Adds golden color and extra tenderness to the rolls.
- Unsalted butter (softened): Enriches the dough, making it undeniably soft and flavorful.
- Brown sugar: Caramel notes and deep sweetness—this is your cinnamon swirl star.
- Ground cinnamon: The soul of any cinnamon roll; it brings warmth and classic comfort.
- Ground nutmeg: Lends nutty, slightly floral undertones—don’t skimp for best flavor.
- Unsalted butter (for browning): Homemade brown butter infuses these cinnabundts with rich, nutty, toffee-like flavor.
- Powdered sugar: Creates a silky glaze for that pretty finish.
- Milk (for glaze): Helps achieve drizzle-perfect consistency.
- Vanilla extract: Brings fragrant undertones to tie it all together in the glaze.
How to Make Mini Brown Butter Sourdough Cinnabundts
Step 1: Make the Dough
In a medium mixing bowl, combine the all-purpose flour, sourdough discard, lukewarm milk, granulated sugar, salt, instant yeast, and egg yolk. Stir everything together until a sticky dough begins to come together. This is the foundation of your Mini Brown Butter Sourdough Cinnabundts, so don’t worry about things looking a bit messy at this point!
Step 2: Knead in the Butter
Add the softened butter to your dough and knead until the dough is smooth and elastic. It’s a little sticky at first, but it will become silky and springy as you work the butter in. This step makes the difference between a good cinnabundt and an unforgettable one!
Step 3: First Rise
Cover your bowl with plastic wrap or a clean towel, and let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until visibly doubled in size. This patience pays off by producing a light, airy base for your Mini Brown Butter Sourdough Cinnabundts.
Step 4: Prep the Filling and Brown the Butter
While your dough is getting fluffy, mix together the brown sugar, ground cinnamon, and nutmeg in a small bowl—this is the backbone of cinnamon roll flavor! Then, brown 1/4 cup unsalted butter in a small saucepan over medium heat, swirling until it turns golden and smells blissfully nutty, then set aside to cool slightly.
Step 5: Shape, Fill, and Roll
Turn your risen dough onto a lightly floured surface and roll it out into a roughly 9×12-inch rectangle. Lightly brush the surface with your cooled brown butter, getting into every edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough for that signature swirl in every bite.
Step 6: Roll Up and Slice
Starting from the long edge, roll the dough into a tight log, keeping the swirl as even as possible. Slice the log into 6 even pieces—each will fill one mini bundt cavity, creating those iconic spirals when baked!
Step 7: Second Rise
Carefully nestle each piece into a greased mini bundt pan cavity, cover, and let them rise for another 30 to 45 minutes until slightly puffy. This final rise sets the stage for maximum tenderness.
Step 8: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake for 18 to 22 minutes or until the tops are golden and your kitchen smells like bakery heaven. Let them cool in the pan for 10 minutes, then gently invert onto a rack.
Step 9: Make the Glaze and Drizzle
Whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled Mini Brown Butter Sourdough Cinnabundts, letting it cascade into every scrumptious swirl.
How to Serve Mini Brown Butter Sourdough Cinnabundts
Garnishes
Sometimes, a finishing flourish is all it takes to make your Mini Brown Butter Sourdough Cinnabundts shine even brighter. Try a dusting of extra cinnamon, a sprinkle of chopped toasted pecans or walnuts, or a few curls of orange zest for a zippy citrus twist. These little extras complement the gooey glaze and fragrant spices wonderfully.
Side Dishes
Whether you’re serving these cinnabundts for breakfast, brunch, or dessert, they play well with fresh fruit salad, a creamy Greek yogurt parfait, or even a scoop of vanilla ice cream if you’re in the mood for pure indulgence! For a brunch spread, pair with crisp bacon or herbal tea for a full, satisfying experience.
Creative Ways to Present
Since each Mini Brown Butter Sourdough Cinnabundt bakes up so adorably, show them off! Stack a few on a cake stand, nestle them into individual cupcake liners for parties, or wrap in parchment and twine as edible gifts. Guests love the individually sized presentation, making these a hit at gatherings or bake sales.
Make Ahead and Storage
Storing Leftovers
If you somehow resist polishing off your batch, store leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to 2 days. They stay soft and pillowy with their rich brown butter goodness intact, especially if you give them a quick warm-up before serving again.
Freezing
These cinnabundts freeze beautifully! Pop the cooled, unglazed buns into a freezer-safe bag and freeze for up to 2 months. When your next craving hits, defrost at room temperature or gently warm in the oven, then finish with a fresh drizzle of glaze just before serving.
Reheating
To bring back all their fresh-baked magic, simply reheat a Mini Brown Butter Sourdough Cinnabundt in the microwave for 10-15 seconds or in a low oven until just warmed through. This revives the soft, gooey texture and perks up the spices, making leftovers just as scrumptious as day one!
FAQs
Can I make Mini Brown Butter Sourdough Cinnabundts without a mini bundt pan?
Absolutely! If you don’t have a mini bundt pan, you can bake these in a muffin tin or arrange them as rolls in a small baking dish—they’ll lose the signature shape but still taste irresistible.
What if I don’t have sourdough discard?
If you’re short on sourdough discard, substitute with an equal amount of plain full-fat yogurt or buttermilk. This swap maintains that tangy flavor and moisture—perfect for emergency cravings!
Can I add nuts or raisins to the filling?
Definitely! Chopped toasted nuts, raisins, or even chopped dried cherries make lovely add-ins for the cinnamon filling. Just sprinkle them over the sugar-spice mix before rolling up your dough.
How do I know when the cinnabundts are fully baked?
The tops should be golden brown and your kitchen will smell like warm cinnamon toast. If you want extra assurance, an instant-read thermometer inserted into the center should register around 190°F (88°C).
Can the dough be prepared in advance?
Yes! After the first rise, cover and refrigerate the dough overnight. The next morning, let it come to room temperature, then proceed with rolling, filling, and baking your Mini Brown Butter Sourdough Cinnabundts fresh.
Final Thoughts
There’s just something magical about baking Mini Brown Butter Sourdough Cinnabundts at home—each swirl is full of cozy flavors and a little homemade joy. Whether you’re a seasoned sourdough pro or just looking for a wow-worthy breakfast treat, give this recipe a try. These cinnabundts will have friends and family swooning, and you’ll soon see why they’re an instant favorite!
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Mini Brown Butter Sourdough Cinnabundts Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 mini cinnabundts 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Brown Butter Sourdough Cinnabundts, perfect for a cozy breakfast treat or a sweet dessert. These mini cinnamon bundts are made with a luscious brown butter filling and topped with a vanilla glaze, making them a decadent indulgence.
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 (for glaze)
- 1/4 tsp vanilla extract
Instructions
- Dough Preparation: In a medium bowl, mix flour, sourdough discard, milk, granulated sugar, salt, yeast, and egg yolk. Knead in softened butter until smooth. Let rise until doubled.
- Filling: Mix brown sugar, cinnamon, and nutmeg. Brown butter in a saucepan until nutty. Roll out dough, brush with brown butter, sprinkle with sugar-spice mix, roll, and cut into pieces.
- Baking: Place rolls in a greased mini bundt pan, let rise, then bake at 350°F for 18–22 minutes.
- Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cinnabundts.
Notes
- Best served warm.
- Freeze leftovers and reheat before glazing.
- Customize with nuts or raisins.
- Substitute sourdough discard with plain yogurt or buttermilk.
- Prep Time: 30 minutes (plus rising time)
- Cook Time: 22 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cinnabundt
- Calories: 260
- Sugar: 14g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
