Imagine biting into a warm, gooey Mini Brown Butter Sourdough Cinnabundt, where the cinnamon swirls dance in perfect harmony with the nutty aroma of brown butter. Each bite melts in your mouth, whispering sweet nothings to your taste buds and making your kitchen smell like a cozy bakery on a Sunday morning.
These delightful mini treats are not just for breakfast; they’re perfect for brunch gatherings, rainy afternoons, or any occasion that calls for a little indulgence. Trust me, once you make these Mini Brown Butter Sourdough Cinnabundts, you will never want to go back to regular cinnamon rolls again.
Why You'll Love This Recipe
- These Mini Brown Butter Sourdough Cinnabundts are incredibly easy to prepare and perfect for any skill level
- The rich flavor of brown butter elevates the classic cinnamon roll experience
- Visually stunning and perfectly portioned, they make for an impressive dessert presentation
- Versatile enough to be enjoyed fresh out of the oven or saved for later snacking
A funny thing happened when I first made these Mini Brown Butter Sourdough Cinnabundts: my dog sat by my side, eyes wide, as if I was about to share something magical. Spoiler alert: he didn’t get any!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sourdough Starter: Use an active starter for that perfect tangy flavor that complements the sweetness.
All-Purpose Flour: For a soft and fluffy texture; I prefer King Arthur’s flour for its quality.
Unsalted Butter: Freshly browned for a nutty depth; don’t skip this step!
Cinnamon: Ground cinnamon adds warmth and sweetness; opt for Vietnamese cinnamon if you can find it.
Brown Sugar: This caramelizes beautifully and enhances the overall richness of the buns.
Eggs: Use large eggs at room temperature for better integration into the dough.
Milk: Whole milk works best; it adds moisture and richness to the dough.
Salt: Just a pinch is needed to balance flavors; kosher salt is my go-to choice.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Dough: Start by mixing 1 cup of sourdough starter with 2 cups of all-purpose flour in a large bowl. Add 1/2 cup of warm milk and mix until well combined. Let it rest for about 30 minutes until bubbly.
Add Sweetness: In a separate bowl, whisk together 1/3 cup of brown sugar with 1 tablespoon of ground cinnamon. Set aside while you prepare the butter.
Brown the Butter: In a saucepan over medium heat, melt 1/4 cup of unsalted butter until it turns golden brown and smells nutty. Be careful not to burn it! Let cool slightly before adding it to your dough mixture.
Knead It Out: Pour in your browned butter along with 1 large egg and 1 teaspoon of salt into your dough mixture. Stir until combined, then knead on a floured surface for about 5-7 minutes until smooth.
Shape Your Rolls: Roll out the dough into a rectangle approximately 12×18 inches. Spread melted butter on top, sprinkle with your cinnamon-sugar mixture, and roll tightly from one long edge. Cut into 12 equal pieces.
Bake Them Up: Preheat your oven to 375°F (190°C). Place each roll in a greased baking dish and let them rise covered with a towel for about an hour or until doubled in size. Bake for 20-25 minutes until golden brown.
Now that you’ve made these Mini Brown Butter Sourdough Cinnabundts, prepare yourself for compliments—everyone will want seconds! Enjoy them fresh out of the oven or store them in an airtight container (if they last that long). Happy baking!
You Must Know
- Mini Brown Butter Sourdough Cinnabundts are the perfect blend of sweet and nutty, making breakfast feel like a hug
- The warm, inviting aroma fills your kitchen, while the gooey cinnamon filling and crispy edges create a comforting treat worth waking up for
Perfecting the Cooking Process
To achieve the ideal Mini Brown Butter Sourdough Cinnabundts, start by browning your butter until it smells nutty. Then, combine it with your sourdough starter and let it rise before rolling and filling with that glorious cinnamon mixture.
Add Your Touch
Feel free to swap out traditional fillings for unique flavors like chocolate chips or nuts. Experiment with different spices, such as cardamom or nutmeg, to add an unexpected twist to these delightful treats.
Storing & Reheating
Store leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to three days. To reheat, pop them in the oven at 350°F (175°C) for about 5-10 minutes until warm and fluffy again.
Chef's Helpful Tips
- For the best flavor, use high-quality butter when browning
- This enhances the nuttiness significantly
- Always let your dough rest adequately; patience pays off in texture!
- Don’t skip the proofing stage; it’s essential for that perfect rise and fluffy interior
Sharing this recipe brings back memories of a Sunday brunch where my family devoured these delicious cinnabundts while laughing over stories from our week.
FAQ
What makes Mini Brown Butter Sourdough Cinnabundts special?
The combination of brown butter and sourdough adds depth and richness to traditional cinnamon rolls.
Can I use regular dough instead of sourdough?
Yes, but you’ll miss out on that delightful tangy flavor that sourdough brings to these buns.
How do I know when my dough has risen enough?
The dough should double in size and feel puffy; a gentle poke should leave an impression without collapsing.
Mini Brown Butter Sourdough Cinnabundts
- Total Time: 1 hour 10 minutes
- Yield: Serves 12 1x
Description
Mini Brown Butter Sourdough Cinnabundts are a delightful twist on traditional cinnamon rolls, featuring the rich, nutty flavor of brown butter combined with the tangy essence of sourdough. Perfect for breakfast or brunch, these mini treats deliver a gooey cinnamon filling and a soft, fluffy texture that will leave everyone craving more. Easy to make and irresistibly delicious, they are sure to become a family favorite.
Ingredients
- 1 cup active sourdough starter
- 2 cups all-purpose flour
- 1/2 cup warm whole milk
- 1/4 cup unsalted butter (browned)
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 large egg (room temperature)
- 1 teaspoon salt
Instructions
- In a large bowl, mix the sourdough starter and flour. Add warm milk and stir until combined. Let it rest for 30 minutes.
- In another bowl, whisk together brown sugar and cinnamon; set aside.
- Brown the butter in a saucepan over medium heat until golden and nutty. Let cool slightly, then mix into the dough along with the egg and salt.
- Knead the mixture on a floured surface for about 5-7 minutes until smooth.
- Roll out the dough into a 12×18 inch rectangle, spread melted butter on top, sprinkle with the cinnamon-sugar mixture, and roll tightly from one edge. Cut into 12 equal pieces.
- Preheat oven to 375°F (190°C), place rolls in a greased baking dish, cover with a towel, and let rise for about an hour until doubled in size. Bake for 20-25 minutes or until golden brown.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
