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
Scale
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.
