If you’re on the hunt for a delightful treat that combines everything wonderful about cinnamon rolls into a perfectly portioned bite, you’ve got to try this Mini Brown Butter Sourdough Cinnabundts Recipe. These little gems are packed with the rich, nutty flavor of brown butter, the tangy charm of sourdough discard, and a cinnamon swirl that’s pure comfort. Whether you’re sharing with friends or sneaking bites in secret, these mini bundts deliver a tender crumb and a luscious glaze that will make your kitchen smell like heaven.
Ingredients You’ll Need
The beauty of this Mini Brown Butter Sourdough Cinnabundts Recipe is how it uses simple pantry staples that come together to create something extraordinary. Each ingredient plays a crucial role, from the buttery richness to the gentle tang from the sourdough discard, ensuring texture and flavor that’s anything but basic.
- Unsalted butter: Used twice—once browned to add a deep, nutty flavor and again for the luscious glaze.
- Granulated sugar: Adds sweetness and structure to the batter.
- Brown sugar: Brings moistness and a rich caramel note, featured in both the batter and the cinnamon swirl.
- Large eggs: Provide stability and help bind all ingredients together beautifully.
- Vanilla extract: Enhances the overall flavor with warm floral notes.
- Sourdough discard (unfed): Adds subtle tanginess while reducing waste—plus it creates a tender crumb.
- Sour cream or Greek yogurt: Contributes moisture and tenderness to the cake.
- All-purpose flour: The base of the batter, providing structure.
- Baking soda: Acts as the leavening agent to ensure a light, airy texture.
- Salt: Balances the sweetness and enhances flavor depth.
- Ground cinnamon: Essential for that classic cinnamon swirl.
- Powdered sugar: For the sweet, silky glaze that ties everything together.
- Milk: Adjusts glaze consistency for a perfect drizzle.
How to Make Mini Brown Butter Sourdough Cinnabundts Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit (175 Celsius) and giving your mini bundt pan a good greasing. This ensures your cinnabundts pop out easily with no sticky surprises.
Step 2: Brown the Butter
In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and fills your kitchen with that irresistible nutty aroma. Let it cool just a bit—this step is where much of the incredible flavor originates.
Step 3: Mix the Batter
In a mixing bowl, whisk together the cooled browned butter with granulated and brown sugars until smooth. Add the eggs and vanilla extract and continue mixing until fully combined and creamy.
Step 4: Incorporate Sourdough and Sour Cream
Stir in your unfed sourdough discard and sour cream or Greek yogurt to the wet mixture. This combination adds moisture and mild tanginess that perfectly complements the warm spices.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Then, gently fold these dry ingredients into the wet batter, stirring just until everything is blended without overmixing.
Step 6: Create the Cinnamon Swirl
Mix the brown sugar and ground cinnamon to form your cinnamon swirl. To assemble, layer a spoonful of batter into each mini bundt well, sprinkle some cinnamon mixture over it, then add another layer of batter. Use a toothpick or skewer to swirl the cinnamon gently through the batter for that signature spiral.
Step 7: Bake and Cool
Bake the mini bundts for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps maintain their charming shape.
Step 8: Prepare the Brown Butter Glaze
Brown the butter again, then whisk it together with powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until the glaze reaches a pourable consistency. Finally, drizzle this luscious topping over your cooled Mini Brown Butter Sourdough Cinnabundts for that perfect finishing touch.
How to Serve Mini Brown Butter Sourdough Cinnabundts Recipe
Garnishes
To amp up the presentation and flavor, consider sprinkling some extra cinnamon on top, or add a few toasted chopped nuts like pecans or walnuts. The crunch pairs wonderfully with the soft texture of the bundts and brings a visually appealing contrast.
Side Dishes
These mini bundts shine on their own but also pair beautifully with a warm cup of coffee or a frothy chai latte. For brunch parties, offer fresh fruit or a lightly sweetened cream cheese spread to complement the cinnamony richness without overwhelming it.
Creative Ways to Present
Serve the Mini Brown Butter Sourdough Cinnabundts on a rustic wooden board with a small bowl of glaze for dipping, or stack them on a tiered dessert stand to wow guests at your next gathering. Wrapping a few in parchment paper tied with twine also makes a charming gift.
Make Ahead and Storage
Storing Leftovers
Keep leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to two days. If you want to extend their freshness, refrigerate them for up to a week, just be sure to bring them back to room temp before serving for the best flavor and texture.
Freezing
You can freeze these little delights by wrapping them individually in plastic wrap and then placing them inside a resealable freezer bag. They’ll keep well for up to two months. Thaw them overnight in the fridge for best results.
Reheating
To revive the fresh-baked feel, warm the Mini Brown Butter Sourdough Cinnabundts gently in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes. This step brings back the softness and enhances the aroma beautifully.
FAQs
Can I use fresh sourdough starter instead of discard?
It’s best to use sourdough discard for this recipe to avoid adding too much rise and tang. Using fresh starter could affect the batter’s texture and flavor balance.
What if I don’t have a mini bundt pan?
You can use a standard muffin pan as a substitute. The cinnamon swirl and flavors remain just as lovely, though the shape will be different.
Can I substitute sour cream with something else?
Greek yogurt is a perfect one-to-one substitute that maintains the moisture and slight tang. If you prefer dairy-free, try coconut yogurt, but expect a slightly different flavor profile.
Is it necessary to brown the butter twice?
Browning butter twice enhances its deep, nutty flavor both in the batter and in the glaze. You can brown the butter once and reserve some for the glaze if you’re short on time, but the double browning step adds an extra layer of richness.
How do I know when the cinnabundts are done baking?
Use a toothpick or thin skewer inserted into the center of a bundt; if it comes out clean or with just a few moist crumbs, they’re perfectly baked. Avoid overbaking to keep them tender.
Final Thoughts
If you love cinnamon rolls but want something a bit more unique and perfectly portioned, you simply must give this Mini Brown Butter Sourdough Cinnabundts Recipe a try. The blend of brown butter’s nutty warmth and sourdough tang creates a flavor combo you won’t forget. Trust me, once you make these, they’ll become your new go-to treat for brunch, snacks, or cozy afternoons with friends. Happy baking!
Print
Mini Brown Butter Sourdough Cinnabundts Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini bundts
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Brown Butter Sourdough Cinnabundts are delightful bite-sized treats that combine the rich, nutty flavor of brown butter with the subtle tang of sourdough discard. Swirled with cinnamon and brown sugar, and topped with a luscious brown butter glaze, these moist and tender mini bundt cakes make for a perfect snack or dessert.
Ingredients
Batter:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sourdough discard (unfed)
- 1/2 cup sour cream or Greek yogurt
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Brown Butter Glaze:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini bundt pan thoroughly to ensure the cakes release easily after baking.
- Brown the Butter: Melt the butter in a saucepan over medium heat, cooking it until it turns golden brown and releases a nutty, fragrant aroma. Allow it to cool slightly before using.
- Mix Wet Ingredients: In a mixing bowl, beat the slightly cooled browned butter together with the granulated and brown sugars until combined. Add the eggs and vanilla extract, mixing until the batter is smooth and well incorporated.
- Add Sourdough and Sour Cream: Stir in the sourdough discard and sour cream (or Greek yogurt) until the mixture is fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Prepare Cinnamon Swirl: Mix the brown sugar and ground cinnamon together. Layer the batter and the cinnamon sugar mixture alternately into the wells of the mini bundt pan, swirling lightly with a toothpick or skewer to create a cinnamon swirl effect.
- Bake: Bake the mini bundts for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make Brown Butter Glaze and Drizzle: For the glaze, brown the butter again in a saucepan until golden and fragrant. Whisk the browned butter with powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable. Drizzle the glaze over the cooled cinnabundts before serving.
Notes
- Ensure the brown butter is not too hot when mixing with eggs to prevent curdling.
- You can use Greek yogurt as a substitute for sour cream for a tangier flavor.
- Adjust milk quantity in glaze to achieve desired consistency.
- Fully grease or use a non-stick baking spray on the mini bundt pan to avoid sticking.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
