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
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 (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
