Irresistible Mini Brown Butter Sourdough Cinnabundts Recipe

There’s nothing quite like the tantalizing aroma of freshly baked Mini Brown Butter Sourdough Cinnabundts wafting through your kitchen. Just imagine those warm, gooey bites, each a perfect swirl of cinnamon and brown sugar, topped with a drizzle of creamy icing that makes your taste buds dance. These little treats are not just desserts; they’re a hug in pastry form.

Now, let me take you back to the time I first whipped up these delightful morsels. It was a rainy Saturday afternoon, and my kitchen turned into a cozy haven filled with laughter and flour clouds as I attempted to impress my family. Spoiler alert: they were so good that everyone forgot their diet plans for the week!

I remember when I brought these to a family gathering; my cousin proclaimed them the “best thing ever” while someone else tried to eat four in one sitting—good luck fitting those into skinny jeans!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sourdough Starter: A robust starter gives these cinnabundts their unique tang and texture; make sure it’s bubbly before using.
• All-Purpose Flour: Use high-quality flour for the best rise and chewiness; it really makes a difference in texture.
• Unsalted Butter: Brown it until it’s golden and nutty for maximum flavor; this is where the magic happens.
• Cinnamon: Freshly ground cinnamon elevates the flavor profile significantly; skip store-bought if you can!
• Brown Sugar: Choose light brown sugar for sweetness and moisture; dark brown sugar will work too for a deeper flavor.
• Powdered Sugar: This is essential for the creamy icing that takes these buns over the top; sift it for smoothness.
• Milk: Use whole milk for richness in both dough and icing; it adds creaminess that’s hard to resist.
• Eggs: Two eggs help bind everything together, creating that tender texture we all love in sweet rolls.
• Vanilla Extract: A splash of pure vanilla elevates the overall flavor; go for quality extract, please!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Create Your Dough: Start by mixing your sourdough starter with warm water and sugar until dissolved. Add in melted brown butter and whisk well before incorporating eggs.

Add Dry Ingredients**: Gradually mix in all-purpose flour until no dry bits remain. Knead gently on a floured surface until smooth and elastic—about 5 minutes should do.

Let It Rise**: Place your dough into an oiled bowl and cover it with a damp cloth. Allow it to rise at room temperature until doubled in size—this should take about 1-2 hours depending on warmth.

Roll It Out**: Once risen, punch down the dough gently to release air bubbles. Roll it out into a rectangle about ¼ inch thick on a floured surface.

Add The Filling**: Spread softened butter over the rolled-out dough generously. Mix cinnamon and brown sugar together before sprinkling evenly over the butter layer.

Shape Your Buns**: Carefully roll up your rectangle tightly from one end to create a log shape. Slice into 1-inch pieces with sharp knife or dental floss for clean cuts.

Now that you’re ready to bake those beauties, preheat your oven to 350°F (175°C). Arrange slices on parchment-lined baking sheets leaving space between them for expansion. Bake for 20-25 minutes or until golden brown on top.

Once they’re out of the oven, let them cool slightly while you whip up that dreamy icing by mixing powdered sugar with milk and vanilla until smooth.

Drizzle that icing over warm Mini Brown Butter Sourdough Cinnabundts like you mean it! Serve immediately or enjoy later—they keep surprisingly well (if they last long enough).

Enjoy your baking adventure! From gooey centers to crispy edges, every bite is bound to turn any ordinary day into something special!

Perfecting the Cooking Process

Start by browning your butter until it smells like heaven, then mix with your sourdough starter. Knead the dough while dreaming about how your house will smell, then let it rise until doubled in size before rolling it out.

Add Your Touch

Feel free to swap regular sugar for brown sugar for extra depth. Toss in some chopped nuts or dried fruit for added texture and chewiness. You can also experiment with different spices; cardamom goes beautifully with cinnamon!

Storing & Reheating

Store any leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to three days. For reheating, pop them in a microwave for about 10 seconds or warm them in the oven at 350°F for five minutes.

There’s something special about baking these Mini Brown Butter Sourdough Cinnabundts on a lazy Sunday morning; my family devoured them and proclaimed me a kitchen goddess—I’ll take that compliment any day!

FAQ

What is the best way to incorporate brown butter into the dough?

Melt the butter until it’s browned, then let it cool slightly before adding to the dough mixture.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used directly without proofing, making everything quicker!

How do I know when my dough has risen enough?

When it has doubled in size and springs back gently when poked, it’s ready!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mini Brown Butter Sourdough Cinnabundts

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the warm, gooey goodness of Mini Brown Butter Sourdough Cinnabundts. These delightful pastries swirl with rich brown sugar and cinnamon, topped with a luscious icing that elevates every bite. Perfect for brunch or as an afternoon treat, these buns combine the classic flavors of cinnamon rolls with the unique tang of sourdough, making them a must-try for any baking enthusiast.

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Ingredients

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• 1 cup sourdough starter (bubbly)
• 2 cups all-purpose flour
• 1/2 cup unsalted butter (brown until golden)
• 1 tbsp ground cinnamon
• 1/2 cup light brown sugar
• 1 cup powdered sugar (for icing)
• 1/4 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract

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Instructions

1. In a mixing bowl, combine sourdough starter, warm water, and sugar until dissolved. Whisk in melted brown butter and eggs.
2. Gradually add flour until no dry bits remain. Knead on a floured surface for about 5 minutes until smooth.
3. Place dough in an oiled bowl, cover with a damp cloth, and let it rise at room temperature until doubled (1-2 hours).
4. Roll out the dough into a rectangle (1/4 inch thick). Spread softened butter over it and sprinkle cinnamon and brown sugar evenly.
5. Roll tightly into a log shape and slice into 1-inch pieces.
6. Preheat oven to 350°F (175°C). Arrange slices on parchment-lined baking sheets and bake for 20-25 minutes until golden.
7. Let cool slightly before drizzling with icing made from powdered sugar, milk, and vanilla.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cinnabundt (40g)
• Calories: 150
• Sugar: 8g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg