If you’re anything like me and adore a warm, cinnamon-swirled treat with a touch of nutty richness, you’re going to fall head over heels for this Mini Brown Butter Sourdough Cinnabundts Recipe. These little beauties combine the tangy depth of sourdough discard with irresistibly soft dough, a luscious brown butter cinnamon filling, and a sweet glaze that ties everything together perfectly. They bake up golden, tender, and just waiting to be enjoyed for breakfast, dessert, or any time you need a cozy pick-me-up. Trust me, once you try this recipe, these Cinnabundts will become your go-to baked delight.
Ingredients You’ll Need
This recipe calls for simple pantry staples that come together effortlessly but deliver amazing flavor and texture. Each ingredient plays a crucial role: the sourdough discard adds flavor and a subtle tang, butter enriches the dough and filling, and cinnamon brings that classic spice warmth to every bite.
- Sourdough discard (1/2 cup, unfed): Adds tangy depth and aids in tenderizing the dough for perfect texture.
- Warm milk (1/3 cup): Activates the yeast and helps create a soft, moist dough.
- Granulated sugar (2 tablespoons): Sweetens the dough just enough without overpowering.
- Active dry yeast (1 teaspoon, optional): Speeds up the rise for a fluffier result, but you can skip it if you have time.
- Large egg (1): Binds the ingredients and adds richness.
- Salt (1/2 teaspoon): Enhances overall flavor, balancing out the sweetness.
- All-purpose flour (2 cups): The base that holds everything together with the perfect chew.
- Unsalted butter (4 tablespoons softened + 4 tablespoons browned): Softened butter enriches the dough, while browned butter in the filling brings nutty, aromatic magic.
- Brown sugar (1/3 cup): Adds moist sweetness to the cinnamon filling.
- Ground cinnamon (1 tablespoon): The star spice that makes cinnamon rolls irresistible.
- Powdered sugar (3/4 cup): For the sweet glaze that finishes off the buns with a smooth, snowy touch.
- Milk or cream (1–2 tablespoons): Thins the glaze for easy drizzling.
- Vanilla extract (1/2 teaspoon): Adds warmth and depth to the glaze’s sweetness.
How to Make Mini Brown Butter Sourdough Cinnabundts Recipe
Step 1: Prepare the Dough
Begin by whisking together your sourdough discard, warm milk, granulated sugar, yeast if using, egg, and salt in a large mixing bowl. The sourdough discard creates that lovely tang and chew, while the egg and butter will ensure a rich, tender crumb. Next, add the flour and softened butter, mixing everything until you form a soft dough. Knead by hand or with a mixer for about 6 to 8 minutes until the dough feels smooth and elastic – this step is key for perfect structure.
Step 2: Let the Dough Rise
Cover your dough and put it in a warm spot to rise for 1 to 2 hours, or until it has nearly doubled in size. If you opted to skip the yeast, this might take a bit longer, so be patient! This rise will develop flavor and give you light, airy buns.
Step 3: Make the Brown Butter Cinnamon Filling
While the dough is rising, melt the butter over medium heat in a small saucepan, allowing it to brown gently until it turns golden and releases a nutty aroma. Careful not to burn it! Let the browned butter cool slightly, then mix it with brown sugar and cinnamon. This filling is the heart of the Mini Brown Butter Sourdough Cinnabundts Recipe, infusing each bite with rich sweetness and cozy spice.
Step 4: Shape the Mini Cinnabundts
Once your dough has risen, roll it out on a lightly floured surface into a rectangle about 12 by 8 inches. Spread your cinnamon filling evenly over the surface, then roll tightly from the long side into a log. Slice the log into 6 to 8 mini rolls, each bursting with cinnamon-swirled goodness.
Step 5: Prepare for Baking
Grease a mini Bundt pan and place one roll into each cavity with the spiral side facing up to show off those beautiful swirls. Cover again and let the rolls rise for another 30 to 45 minutes to become puffy and ready for baking.
Step 6: Bake the Mini Bundts
Preheat your oven to 350°F (175°C). Bake the rolls in the mini Bundt pan for 18 to 20 minutes until they are golden brown and cooked through. After baking, let them cool for 5 minutes in the pan before carefully inverting them onto a cooling rack.
Step 7: Glaze and Serve
Whisk the powdered sugar with milk or cream and vanilla extract until smooth to make the glaze. Drizzle it generously over the warm Mini Brown Butter Sourdough Cinnabundts. This final touch adds that irresistible sweet finish that brings everything together.
How to Serve Mini Brown Butter Sourdough Cinnabundts Recipe
Garnishes
Sprinkle your Mini Brown Butter Sourdough Cinnabundts with a pinch of flaky sea salt to balance the sweetness, or add chopped toasted pecans for crunch and extra flavor depth. A light dusting of cinnamon or even a dollop of cream cheese frosting makes them feel extra special.
Side Dishes
These mini cinnabundts make a perfect complement to freshly brewed coffee or a creamy chai latte. For a fuller breakfast spread, serve alongside scrambled eggs and fresh fruit to balance the sweetness with protein and freshness.
Creative Ways to Present
Show off these warm, golden Cinnabundts on a pretty cake stand or rustic wooden tray for a lovely brunch display. You can even wrap individual buns in parchment paper tied with twine to gift them to friends or serve at a casual get-together with a selection of flavored butters or jams.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to 2 days. This prevents drying out while keeping their soft and tender texture intact.
Freezing
You can freeze the baked Cinnabundts by wrapping them tightly in plastic wrap and then aluminum foil to avoid freezer burn. Freeze for up to 1 month, allowing you to enjoy your favorite Mini Brown Butter Sourdough Cinnabundts Recipe anytime cravings hit.
Reheating
To bring those delightful cinnamon swirls back to life, reheat frozen or stored buns by warming them in the oven at 300°F (150°C) for about 10 minutes. This keeps the exterior slightly crisp while warming the center through. If you’re in a hurry, a quick zap in the microwave for 20 seconds works as well.
FAQs
Can I use active sourdough starter instead of discard?
It’s best to use sourdough discard (unfed) as it has less leavening power and won’t overly ferment the dough. Using active starter might change the rise time and flavor intensity, but you can experiment with adjustments if desired.
What if I don’t have a mini Bundt pan?
No worries! You can bake these rolls in a mini muffin tin or a regular muffin pan, but the shape will be different. Just grease the pan well and allow for similar baking times, adjusting as needed.
Is the yeast necessary in this recipe?
The yeast is optional and mostly helps speed up the rise. If you prefer, you can skip it and let the sourdough discard naturally ferment the dough, but this will extend the rising time significantly.
How do I know when the brown butter is ready?
Watch carefully as the butter melts and starts to foam, then changes to a golden brown color with a nutty aroma. Turn off the heat right away to prevent burning. This step adds a rich, toasty flavor that’s key to the filling.
Can I add nuts or raisins to the filling?
Absolutely! Chopped walnuts, pecans, or raisins make wonderful additions to the cinnamon filling, adding texture and bursts of flavor. Just sprinkle them evenly before rolling the dough.
Final Thoughts
Making the Mini Brown Butter Sourdough Cinnabundts Recipe is a joyful experience that rewards you with tender, flavorful bite-sized pastries bursting with warm cinnamon and rich brown butter goodness. Whether you’re sharing with loved ones or indulging yourself, these Cinnabundts bring comfort and delight. I encourage you to dive in, have fun with the process, and enjoy every glorious bite!
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Mini Brown Butter Sourdough Cinnabundts Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6–8 mini cinnabundts 1x
- Diet: Vegetarian
Description
These Mini Brown Butter Sourdough Cinnabundts are soft, flavorful cinnamon rolls made with tangy sourdough discard and a rich brown butter cinnamon filling. Baked in a mini Bundt pan, they offer a delightful spiral of sweet cinnamon goodness, topped with a smooth vanilla glaze—perfect for breakfast or a sweet treat.
Ingredients
For the Dough:
- 1/2 cup sourdough discard (unfed)
- 1/3 cup warm milk
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast (optional, for faster rise)
- 1 large egg
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter, softened
For the Brown Butter Cinnamon Filling:
- 4 tablespoons unsalted butter, browned and cooled slightly
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a mixing bowl, whisk together the sourdough discard, warm milk, sugar, yeast (if using), egg, and salt until well combined. Add the flour and softened butter and mix until a soft dough forms. Knead the dough by hand or with a mixer for 6 to 8 minutes until smooth and elastic.
- First rise: Cover the dough and let it rise in a warm place for 1 to 2 hours, or until it has nearly doubled in size. If you are not using yeast, allow a longer rise time.
- Make the filling: While the dough is rising, brown the butter in a small saucepan over medium heat until it turns golden and becomes fragrant. Remove from heat and let cool slightly. Stir in the brown sugar and ground cinnamon until well combined.
- Shape the rolls: Once the dough has risen, roll it out on a floured surface into a 12 by 8-inch rectangle. Spread the brown butter cinnamon filling evenly over the dough. Starting from the long side, roll the dough tightly into a log, then slice it into 6 to 8 equal mini rolls.
- Prepare the pans and second rise: Grease a mini Bundt pan and place one roll in each cavity with the spiral side facing up. Cover the pan and let the rolls rise again for 30 to 45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the mini Bundts for 18 to 20 minutes or until they are golden brown and cooked through. Remove from the oven and let them cool in the pan for 5 minutes before inverting onto a wire rack to cool further.
- Make the glaze and serve: Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth to create the glaze. Drizzle the glaze over the warm mini cinnabundts just before serving for an extra sweet finish.
Notes
- You can prepare the dough the night before and refrigerate it after the first rise. Bring it to room temperature before shaping to make it easier to work with.
- For an indulgent twist, try topping the cinnabundts with a cream cheese glaze instead of the vanilla glaze.
- If you prefer a slower rise, omit the yeast and allow extra time for the sourdough discard to leaven the dough naturally.
- Make sure the brown butter is cooled slightly before mixing with sugar and cinnamon to avoid melting the sugar prematurely.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
