Get ready to fall head over heels for Mini Brown Butter Sourdough Cinnabundts! Picture the fluffiest, most fragrant cinnamon-spiced rolls, baked until golden in adorable mini bundt shapes. A swirl of brown butter and a hint of tangy sourdough make every bite melt-in-your-mouth irresistible, while a sweet vanilla glaze pools perfectly in every groove. If you love homemade breakfast treats with a twist, this is one you’ll want to make again and again. Trust me, Mini Brown Butter Sourdough Cinnabundts are an absolute showstopper!
Ingredients You’ll Need
The ingredients here are a cozy collection of kitchen staples, each bringing something magical to these cinnabundts. From tangy sourdough discard to fragrant brown butter, every element has a behind-the-scenes part in making these bite-sized beauties tender, rich, and brimming with big flavor.
- Sourdough Discard (1 cup, unfed): Adds tangy depth and makes the crumb soft and uniquely flavorful—don’t skip it even if you’re new to sourdough!
- Whole Milk (1/4 cup, warm): Ensures a pillowy, tender dough and helps everything come together smoothly.
- Granulated Sugar (1/4 cup): Sweetens the dough just enough without overpowering the delicate sourdough notes.
- Egg (1 large): Provides richness and structure, making each mini bundt light yet sturdy.
- Unsalted Butter (1/4 cup, browned and cooled): Brown butter brings irresistible nutty, caramelized notes—totally worth the extra few minutes!
- All-purpose Flour (2 cups): The backbone for soft, fluffy rolls that bake up just right in mini bundt pans.
- Salt (1/2 teaspoon): Highlights the sweetness and balances all the flavors.
- Instant Yeast (1 teaspoon): Helps the dough rise with a perfect, gentle lift.
- Vanilla Extract (1 teaspoon): Brings a luscious background note to both dough and glaze.
- For the filling—Unsalted Butter (1/4 cup, softened): Melts into every swirl, making the centers decadently gooey.
- Brown Sugar (1/2 cup): Infuses the filling with deep caramel flavor for that classic cinnamon roll experience.
- Ground Cinnamon (1 tablespoon): Packs every bite with cozy warmth and irresistible fragrance.
- For the glaze—Powdered Sugar (1 cup): The base for the dreamy, thick drizzle that completes these mini marvels.
- Milk (2 tablespoons): Loosens the glaze so it cascades perfectly over every swirl.
- Vanilla Extract (1/2 teaspoon): Just a drop enhances the whole batch with bakery-quality flavor.
How to Make Mini Brown Butter Sourdough Cinnabundts
Step 1: Make the Dough
Start by whisking the sourdough discard, warm milk, granulated sugar, egg, browned butter, and vanilla extract in a large bowl—the aroma alone is dreamy! Once everything’s velvety smooth, stir in your flour, salt, and instant yeast. Mix until it forms a shaggy dough, then knead (by hand or mixer) for about 5–7 minutes until it’s glossy, elastic, and just slightly tacky. Cover the bowl and let the dough work its magic, rising until doubled—usually about 1 to 1.5 hours in a warm spot.
Step 2: Make the Cinnamon Sugar Filling
While the dough is getting lofty, stir together your brown sugar and ground cinnamon in a small bowl. This simple step fills your kitchen with the unmistakable scent of a cinnamon bakery, hinting at the incredible filling to come! The mixture should be slightly crumbly and aromatic.
Step 3: Shape the Rolls
Once your dough has risen, gently punch it down and transfer to a lightly floured surface. Roll it into a 10×14-inch rectangle—just thick enough to hold plenty of filling but not so thick you lose those gorgeous cinnamon swirls. Spread the softened butter generously over the dough, getting right to the edges, and then sprinkle your cinnamon sugar mix evenly overtop.
Step 4: Roll, Cut, and Shape Into Mini Bundts
Roll up the dough tightly from the long end (like a cinnamon roll) and pinch the seam closed. Use a sharp knife or unflavored dental floss to neatly cut the log into 8 even pieces. Nestle each piece, spiral side up, into a greased mini bundt pan cavity—they’ll rise again and take on that cute, distinct bundt shape.
Step 5: Second Rise
Cover your cinnabundts loosely for a second, shorter rise. In about 30–45 minutes, they’ll puff up and nearly fill the pans. This step ensures you get pillowy-soft, fluffy rolls rather than dense ones—so worth the little bit of extra patience!
Step 6: Bake
Pop your pans into a preheated 350°F oven for 18–22 minutes. Watch for a deep golden top and a swirling cinnamon fragrance filling your kitchen. Every Mini Brown Butter Sourdough Cinnabundt should spring back slightly when touched, signaling a perfectly baked center.
Step 7: Cool and Glaze
Let the cinnabundts cool in the pans for 10 minutes, then carefully turn them out onto a wire rack. Whisk together powdered sugar, milk, and vanilla extract for a pourable glaze, then drizzle generously over the still-warm treats so it soaks into all the crevices. Prepare for total swooning!
How to Serve Mini Brown Butter Sourdough Cinnabundts
Garnishes
A shower of extra powdered sugar is always a classic move, but don’t be afraid to level up with a sprinkle of chopped toasted pecans or even a dusting of orange zest for a citrusy twist. Thin ribbons of melted chocolate or a little extra brown butter drizzled on top also make these Mini Brown Butter Sourdough Cinnabundts truly unforgettable.
Side Dishes
Pair your cinnabundts with rich, creamy scrambled eggs or a simple vanilla yogurt parfait to balance the sweet richness. Fresh fruit—think juicy berries or orange slices—makes the whole brunch plate pop with color and adds a bright, tangy counterpoint.
Creative Ways to Present
For special occasions, nestle each Mini Brown Butter Sourdough Cinnabundt in a parchment muffin liner and tie on a tiny ribbon for bakery-style flair. Or, serve them still warm on a rustic wooden board alongside tiny pitchers of glaze and little forks, so everyone can go wild with their own finishing drizzle.
Make Ahead and Storage
Storing Leftovers
Have a few left after brunch? Store Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to 2 days. They’ll stay ultra-soft, and the glaze helps keep them tender. If your kitchen runs warm, pop them in the fridge.
Freezing
These cinnabundts freeze like a dream! Once cooled (and preferably before glazing), tuck them into a freezer-safe bag and freeze for up to a month. Thaw at room temperature or microwave for about 20 seconds to bring back that just-baked softness. Glaze after reheating for best results.
Reheating
To revive that just-from-the-oven magic, zap a Mini Brown Butter Sourdough Cinnabundt in the microwave for 10–15 seconds, or warm them in a low oven (300°F) for 5–8 minutes. The glaze will melt a bit, icing every nook and cranny—pure heaven!
FAQs
Can I use active sourdough starter instead of discard?
Absolutely! Just make sure you’re using unfed starter or discard—active starter will give you a slightly puffier rise. Both options produce lovely, flavorful cinnabundts.
What if I don’t have a mini bundt pan?
No problem! You can make these as mini cinnamon rolls in a muffin tin, or even as larger buns in a standard cake pan. You won’t get the classic “bundt” shape, but the flavor will still be spot on.
Can I add extras to the filling?
Yes! Chopped pecans, walnuts, or mini chocolate chips are delicious in the filling. Just sprinkle them in with the cinnamon sugar before rolling up the dough, and you’ll love the added crunch or gooeyness.
What’s the best way to brown butter?
Melt the butter over medium heat, swirling until it turns nutty brown with golden flecks at the bottom. The aroma is a toasty, caramel scent. Remove from heat right away and let it cool slightly before using—this step is what gives the Mini Brown Butter Sourdough Cinnabundts their signature flavor!
Can I let the dough rise overnight?
Yes, for even deeper flavor, let the dough rise in the fridge overnight after kneading and shaping. Bring to room temperature before baking for lighter, loftier results.
Final Thoughts
If you’re craving a show-stopping breakfast treat that dazzles both the eyes and the tastebuds, look no further than Mini Brown Butter Sourdough Cinnabundts. They’re as fun to make as they are to eat—perfect for lazy mornings, brunch parties, or just treating yourself. Once you’ve had one bite, you’ll be dreaming of your next batch!
Print
Mini Brown Butter Sourdough Cinnabundts Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes (including rising time)
- Yield: 8 mini bundts
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Brown Butter Sourdough Cinnabundts are a delightful twist on traditional cinnamon rolls, featuring the rich flavor of brown butter and the tang of sourdough. Perfect for breakfast or a sweet treat any time of day.
Ingredients
Main Dough:
- 1 cup sourdough discard (unfed)
- 1/4 cup whole milk (warm)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter (browned and cooled slightly)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1 teaspoon vanilla extract
For the filling:
- 1/4 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Main Dough: In a large mixing bowl, whisk together the sourdough discard, warm milk, sugar, egg, browned butter, and vanilla extract. Add the flour, salt, and yeast, and mix until a soft dough forms.
- Knead by hand or with a stand mixer for 5–7 minutes until smooth and slightly tacky.
- Cover and let rise in a warm place for 1–1.5 hours or until doubled.
- For the filling: Mix the brown sugar and cinnamon in a small bowl.
- Roll out the risen dough into a rectangle, spread with softened butter, sprinkle with cinnamon-sugar mixture, then roll up and cut into pieces.
- Place in mini bundt pan cavities, let rise, then bake at 350°F for 18–22 minutes.
- Cool, then drizzle with glaze before serving.
Notes
- For deeper flavor, allow the dough to rise overnight in the fridge.
- These freeze beautifully and reheat well in the microwave or oven.
- Optional: add chopped pecans or mini chocolate chips to the filling.
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