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.
