Imagine biting into a warm, fluffy mini brown butter sourdough cinnabundt, its sweet aroma swirling around you like a cozy hug. The rich, nutty flavor of browned butter dances with the cinnamon and sugar, creating an irresistible treat that could make even Monday mornings feel festive.
These mini brown butter sourdough cinnabundts are perfect for lazy weekends or festive gatherings. Picture them on your brunch table, enticing friends and family as they warm up in the oven, filling your home with delicious scents and promises of joy that only freshly baked treats can bring.
Why You'll Love This Recipe
- These mini brown butter sourdough cinnabundts are incredibly easy to whip up, even for beginners
- Their delightful flavors and textures will have everyone’s taste buds dancing with joy
- Visually stunning with their golden-brown tops, they make a perfect centerpiece for any occasion
- Plus, they’re versatile enough to pair with coffee or tea for any time of day!
Sharing these sweet delights had my family clamoring for more; I think my brother may have actually shed a tear during the last batch!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sourdough Starter: A healthy starter gives these buns their delightful tanginess. Make sure it’s bubbly and active before using.
All-Purpose Flour: Use unbleached flour to achieve the best texture. It should be soft yet sturdy enough to hold your tasty fillings.
Brown Butter: Browning the butter adds a deep, nutty flavor that elevates these buns from ordinary to extraordinary.
Cinnamon: Freshly ground cinnamon offers the best flavor. It’s that warm spice that will have your taste buds singing.
Granulated Sugar: This adds sweetness and helps create a lovely caramelized crust on top of your buns.
Eggs: They provide richness and help bind everything together for that perfect texture.
Milk: Full-fat milk provides moisture, ensuring your buns stay soft and tender throughout.
Salt: A pinch enhances all the flavors; don’t skip it!
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 together your bubbly sourdough starter with flour, sugar, salt, eggs, and milk in a large bowl. Knead until smooth and elastic; this should take about 10 minutes of quality arm workout.
Brown the Butter: In a small saucepan over medium heat, melt the butter until it turns golden brown and smells nutty. Keep stirring gently—no one likes burnt butter!
Add the Browned Butter to Dough: Pour your heavenly browned butter into the dough mixture. Get ready for some serious flavor magic as you mix it all together until fully incorporated.
Let It Rise!: Cover your dough with a damp cloth and let it rise in a warm spot until doubled in size—about 1-2 hours should do it!
Shape Your Cinnabundts: Roll out your dough on a floured surface into a rectangle about ¼ inch thick. Spread softened butter on top, sprinkle generously with cinnamon sugar, then roll tightly into a log.
Cut & Bake!: Slice your log into 12 mini rolls and place them in greased muffin tins. Bake at 350°F (175°C) for 15-20 minutes until golden brown—your kitchen will smell divine!
With these simple steps completed, you’ll have scrumptious mini brown butter sourdough cinnabundts ready to devour. Don’t forget to share (or not)!
You Must Know
- Mini Brown Butter Sourdough Cinnabundts offer a delightful twist on traditional cinnamon rolls
- The nutty flavor of brown butter elevates each bite, creating an irresistible aroma that fills your kitchen
- Perfect for brunch or a cozy weekend treat, these treats are sure to impress
Perfecting the Cooking Process
Start by browning the butter first; this enhances the flavor. Then, prepare your dough while it cools to avoid cooking the yeast. Lastly, roll out the dough and fill with cinnamon sugar for optimal taste.
Add Your Touch
Feel free to customize these Cinnabundts by adding nuts, raisins, or even chocolate chips to the filling. You can also experiment with different spices like nutmeg for an extra kick of flavor.
Storing & Reheating
Store leftover Cinnabundts in an airtight container at room temperature for up to two days. For reheating, pop them in a microwave for about 10 seconds to regain that fresh-baked warmth.
Chef's Helpful Tips
- Use freshly ground cinnamon for maximum flavor impact
- Make sure your butter is browned but not burnt to keep the taste balanced
- Let the dough rise fully for fluffy results; impatience leads to flat Cinnabundts!
Sometimes I surprise my family with these Mini Brown Butter Sourdough Cinnabundts during lazy Sunday mornings; their smiles make all the effort worthwhile.
FAQ
What makes these Cinnabundts different from regular cinnamon rolls?
The addition of brown butter gives them a unique, nutty flavor that’s irresistible.
Can I use store-bought sourdough instead of making my own?
Absolutely! Store-bought sourdough will save time while still yielding delicious results.
How do I know when my dough has risen enough?
The dough should double in size and feel light and airy when ready to roll out.
Mini Brown Butter Sourdough Cinnabundts
- Total Time: 40 minutes
- Yield: Serves 12 mini cinnabundts 1x
Description
Mini Brown Butter Sourdough Cinnabundts are a delightful twist on classic cinnamon rolls, featuring the irresistible flavor of brown butter. These soft, fluffy treats are perfect for brunch gatherings or cozy weekend mornings. With a rich aroma and a golden-brown crust, they promise to elevate any occasion. Simple to make yet visually stunning, these mini cinnabundts will have everyone reaching for seconds!
Ingredients
- 1 cup sourdough starter
- 3 cups unbleached all-purpose flour
- 1/2 cup brown butter (melted)
- 2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp salt
Instructions
- In a large bowl, mix the sourdough starter, flour, sugar, salt, eggs, and milk until smooth.
- In a saucepan over medium heat, melt the butter until browned and nutty. Allow to cool slightly before adding to the dough mixture.
- Knead the dough for about 10 minutes until elastic. Cover and let rise in a warm spot until doubled in size (1-2 hours).
- Roll out the dough into a rectangle (1/4 inch thick), spread softened butter on top, sprinkle with cinnamon sugar, and roll tightly into a log.
- Slice the log into 12 mini rolls and place in greased muffin tins. Bake at 350°F (175°C) for 15-20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cinnabundt (50g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
