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
Scale
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
