If you adore the cozy warmth of cinnamon rolls but love a buttery, nutty twist, then this Mini Brown Butter Sourdough Cinnabundts Recipe is your new best friend in the kitchen. These charming little bundt-shaped treats combine the tangy depth of sourdough starter with the rich, caramel-like flavor of brown butter, all wrapped up in soft, tender dough swirled with cinnamon sugar. Whether you’re serving them for breakfast, brunch, or a sweet snack, these miniature delights are irresistibly fragrant, fluffy, and utterly melt-in-your-mouth—guaranteed to fill your home with smiles and delicious aromas.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from creating the perfect dough texture to layering that irresistible flavor. Using simple pantry staples, you’ll combine familiar elements like sourdough starter, cinnamon, and brown sugar with the magic of browned butter to make these Cinnabundts uniquely special.
- Sourdough starter (1/2 cup active and bubbly): Adds a light tang and natural leavening for soft, airy dough.
- Warm milk (1/2 cup): Helps activate the yeast in the sourdough starter and keeps dough tender.
- Granulated sugar (2 tablespoons): Balances tang and encourages browning.
- Large egg (1): Enhances structure, moisture, and richness of the dough.
- Unsalted butter (2 tablespoons melted for dough, 4 tablespoons for filling): Melted in dough for softness; browned for that irresistible nutty flavor in the filling.
- Salt (1/2 teaspoon): Elevates all the flavors beautifully.
- All-purpose flour (2 cups plus more if needed): Provides structure to the dough.
- Brown sugar (1/3 cup): Sweet, deep flavor combining perfectly with cinnamon in the filling.
- Ground cinnamon (1 tablespoon): The warm spice star of the show.
- Powdered sugar (1/2 cup): Creates a smooth, sweet glaze.
- Milk or cream (1–2 tablespoons): Adds the perfect consistency to the glaze.
- Vanilla extract (1/2 teaspoon): Brings subtle floral notes to the icing.
How to Make Mini Brown Butter Sourdough Cinnabundts Recipe
Step 1: Prepare the Dough
Start by combining your lively, active sourdough starter with warm milk, granulated sugar, a beaten egg, melted butter, and salt in a large mixing bowl. Slowly add the flour a bit at a time until you form a soft dough that’s a little tacky to the touch. Knead this dough for about 6 to 8 minutes until it feels smooth and elastic. Then, place it in a greased bowl, cover, and let it rise at room temperature for 4 to 6 hours until it doubles in size. If you’re prepping ahead, refrigerating overnight works wonderfully too—it will develop a deeper flavor.
Step 2: Make the Brown Butter Cinnamon Filling
While the dough is rising, melt the butter in a small pan over medium heat and keep stirring until it turns a gorgeous golden brown with a nutty aroma. Be careful not to burn it! Let it cool just slightly, then mix in the brown sugar and ground cinnamon. This rich, flavorful filling is what truly sets the Mini Brown Butter Sourdough Cinnabundts Recipe apart from ordinary cinnamon rolls.
Step 3: Roll and Fill the Dough
Once your dough has risen beautifully, turn it out onto a lightly floured surface and roll it into a 10 by 14-inch rectangle. Spread the brown butter cinnamon mixture evenly over the entire surface, making every bite packed with flavor. Roll the dough tightly along the long side, like a jelly roll, then cut into 8 to 10 equal pieces.
Step 4: Assemble in the Mini Bundt Pan and Second Rise
Grease a mini bundt pan generously, then nestle each roll into its own cavity with the cut side facing up. Cover the pan and allow the dough to rise again until puffy, about 1 to 2 hours. This second rise ensures your Cinnabundts will be tender, fluffy, and beautifully shaped.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the rises little buns for 18 to 22 minutes or until they have a stunning golden brown color and feel cooked through. Let them cool for about 10 minutes right in the pan before flipping out onto a wire rack—this prevents sticking and keeps their perfect, upswept shape intact.
Step 6: Glaze and Serve
Whisk together powdered sugar, milk or cream, and vanilla extract to create a smooth glaze. Drizzle this sweet finishing touch over warm Mini Brown Butter Sourdough Cinnabundts for a glossy, irresistible shine and that classic cinnamon roll finish.
How to Serve Mini Brown Butter Sourdough Cinnabundts Recipe
Garnishes
For a little extra flair, sprinkle chopped pecans or toasted walnuts on top of your glaze to add crunch and a complementary nutty flavor. A dusting of extra cinnamon powder or a light sprinkle of flaky sea salt can also enhance the glaze and balance the sweetness.
Side Dishes
These mini cinnabundts pair beautifully with a cup of black coffee or chai tea. For a brunch spread, serve alongside fresh fruit or a creamy yogurt parfait to add freshness and contrast. A dollop of whipped cream on the side makes them even more indulgent.
Creative Ways to Present
Arrange your Mini Brown Butter Sourdough Cinnabundts on a tiered dessert stand to wow your guests. Serve them in cute individual paper liners inside the bundt pan cavities for gift-giving or potlucks. For a party, add edible flowers or cinnamon sticks around your serving platter to add charm and aroma.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to two days. This keeps them soft and fresh so you can enjoy their tender texture as if freshly baked.
Freezing
You can freeze baked cinnabundts by wrapping them tightly in plastic wrap and placing in a freezer bag. They’ll keep perfectly for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To revive your cinnabundts’ fresh-baked charm, microwave them for 15 to 20 seconds or warm them gently in a 300°F (150°C) oven for about 5 to 7 minutes. Add a fresh drizzle of glaze after reheating to brighten flavors.
FAQs
Can I use instant yeast instead of sourdough starter?
Yes, you can substitute instant yeast, but you’ll lose some of the signature tang and depth of flavor that sourdough provides. Adjust the rising times accordingly—typically a shorter rise with yeast.
How do I know when my sourdough starter is active enough?
Your starter should be bubbly, smell pleasantly tangy, and double in size within 4 to 6 hours after feeding. This vitality ensures it can properly leaven the dough for fluffy results.
What if I don’t have a mini bundt pan?
No worries! Use a regular muffin tin or a small loaf pan lined with parchment paper—just adjust the baking time slightly and keep an eye on browning.
Can I add nuts or other spices to the filling?
Absolutely! Chopped pecans or walnuts add wonderful crunch, and a pinch of cardamom or nutmeg mixes beautifully with the cinnamon for a warm, exotic twist.
Is this recipe suitable for vegetarians?
Yes, this Mini Brown Butter Sourdough Cinnabundts Recipe is vegetarian-friendly since it contains no meat or gelatin products—just wholesome ingredients that everyone can enjoy.
Final Thoughts
There’s something truly magical about pulling these golden, buttery Mini Brown Butter Sourdough Cinnabundts from the oven and watching the glaze melt into every swirl. They’re an incredible way to elevate your usual cinnamon roll game with the complex flavors of sourdough and browned butter, wrapped in a soft, tender bite-sized treat. So gather your ingredients, get your hands in the dough, and treat yourself and your loved ones to this delightful experience—you won’t regret it!
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Mini Brown Butter Sourdough Cinnabundts Recipe
- Total Time: 6–8 hours
- Yield: 8–10 mini cinnabundts 1x
- Diet: Vegetarian
Description
Mini Brown Butter Sourdough Cinnabundts are a delightful twist on classic cinnamon rolls, featuring a tangy sourdough dough enriched with nutty brown butter cinnamon filling. Baked in mini bundt pans for charming individual servings, these sweet treats are topped with a simple vanilla glaze for an irresistible finish.
Ingredients
For the Dough:
- 1/2 cup sourdough starter (active and bubbly)
- 1/2 cup warm milk
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 2 cups all-purpose flour (plus more as needed)
For the Filling:
- 4 tablespoons unsalted butter, browned
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm milk, sugar, egg, melted butter, and salt. Gradually add the flour a little at a time until a soft, slightly tacky dough forms. Knead the dough by hand or with a dough hook for 6–8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise at room temperature for 4–6 hours until it doubles in size. Alternatively, refrigerate overnight for a slower rise and deeper flavor.
- Make the Brown Butter Filling: Melt the butter in a small saucepan over medium heat, stirring constantly until it turns golden brown and emits a nutty aroma. Set aside to cool slightly. Mix the browned butter with the brown sugar and ground cinnamon until fully combined.
- Shape the Rolls: Once the dough has risen, roll it out on a lightly floured surface into a 10×14-inch rectangle. Evenly spread the brown butter cinnamon mixture over the dough surface. Roll the dough tightly from the long edge to form a log. Cut the log into 8–10 even pieces.
- Second Rise: Grease a mini bundt pan and place each cinnamon roll piece cut-side up into each cavity. Cover the pan and let the rolls rise again for 1–2 hours until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the mini cinnabundts for 18–22 minutes until golden brown and cooked through. Allow them to cool in the pan for 10 minutes before carefully turning them out onto a wire rack.
- Prepare the Glaze and Serve: Whisk together powdered sugar, milk or cream, and vanilla extract to form a smooth glaze. Drizzle this over the warm mini cinnabundts before serving for a sweet, glossy finish.
Notes
- These cinnabundts can be prepared the day before and baked fresh the next morning.
- Add chopped pecans to the filling or a pinch of cardamom to the dough for extra flavor complexity.
- Store leftover cinnabundts in an airtight container at room temperature for up to 2 days to maintain freshness.
- Prep Time: 30 minutes (plus 4-6 hours rise time or overnight refrigeration)
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
