Get ready to meet your new favorite treat Mini Brown Butter Sourdough Cinnabundts! These little guys are everything you love about cinnamon rolls and bundt cakes, all wrapped up into one adorable, flavorful bite. Imagine tender, golden-baked swirls infused with the deep, nutty aroma of brown butter, kissed with cinnamon sugar, and finished with just the right touch of tang from sourdough starter. I mean… need I say more?

They’re mini, they’re magical, and they just might be the coziest thing to come out of your oven this week. Trust me, once you smell them baking, it’s game over. Let’s get rolling literally!

Why You’ll Love Mini Brown Butter Sourdough Cinnabundts

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: These bundts can be breakfast, dessert, or a mid-day pick-me-up. Serve them with coffee, pack them for lunch, or dress them up with glaze for something extra special.
Budget-Friendly: Made with pantry staples and leftover sourdough starter this is a smart way to cut waste and save.
Quick and Easy: No complicated steps here. The dough is easy to work with, and the mini size makes them a breeze to bake and share.
Customizable: You can switch up the spices, add nuts, drizzle with glaze, or even go cream cheese-style. Endless delicious possibilities.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Mini Brown Butter Sourdough Cinnabundts

These little bundts might be mini, but they’re packed with flavor thanks to a handful of thoughtful, wholesome ingredients. Here’s what makes them shine:

Sourdough Discard

Adds a lovely tang and moisture to the dough. A brilliant way to use up extra starter without wasting a thing.

All-Purpose Flour

Gives the dough structure and softness, creating that perfect roll-like texture in bundt form.

Brown Butter

Nutty, rich, and full of depth browning the butter adds so much extra flavor to both the dough and the filling.

Brown Sugar

Sweet and caramel-like, it’s the ideal partner to cinnamon for that classic warm-spice swirl.

Ground Cinnamon

The heart of any good cinnamon bun. Warm, fragrant, and inviting it gives this treat its cozy soul.

Egg

Helps bind the dough and adds richness and a tender crumb.

Whole Milk

Softens the dough and brings everything together into a smooth, pillowy texture.

Instant Yeast

Ensures a beautiful, puffy rise quick and reliable every time.

Salt

Balances out all the sweetness and brings out the best in every ingredient.

Vanilla Extract

A small splash that adds big flavor and ties all the cozy notes together.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). Make sure your mini bundt pan is ready — greased generously so nothing sticks.

Combine Ingredients

In a large bowl, whisk together your sourdough discard, warm milk, brown butter, egg, vanilla, and instant yeast. Gradually add in the flour and salt, mixing until a soft dough forms. Knead until smooth and elastic, about 8 minutes.

Prepare Your Cooking Vessel

Grease each mini bundt cavity thoroughly with butter or non-stick spray. You don’t want to lose any of that golden crust to sticking!

Assemble the Dish

Roll out the dough into a rectangle and spread with more browned butter. Sprinkle a mix of brown sugar and cinnamon over the surface. Roll it up into a log, slice into small spirals, and gently coil each one into a mini bundt cavity.

Cook to Perfection

Bake for 15–18 minutes, or until golden brown and puffed. Your kitchen will smell like a dream resist the urge to pull them out too early!

Finishing Touches

Let the cinnabundts cool in the pan for 5 minutes, then carefully turn them out onto a wire rack. Let them cool completely (or mostly warm is still fair game).

Serve and Enjoy

Serve warm or at room temp. Drizzle with glaze, dust with powdered sugar, or eat them straight up they’re cozy and perfect no matter what.

Nutrition Facts: Servings: 12 mini cinnabundts Calories per serving: 190–220 (depending on filling/glaze options)

Preparation Time Prep Time: 25 minutes Cook Time: 18 minutes Total Time: 43 minutes

How to Serve Mini Brown Butter Sourdough Cinnabundts

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Enjoy with a hot cup of coffee or tea for a cozy breakfast moment
• Drizzle with cream cheese glaze or vanilla icing for an indulgent dessert
• Serve with fresh fruit on the side to brighten up the plate
• Add a scoop of vanilla ice cream for a warm-and-cold dessert pairing
• Pack a few in a lunchbox or picnic basket for a sweet surprise on-the-go

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Brown your butter ahead of time and let it cool slightly before using
• Let the dough rest for 10–15 minutes after mixing to make it easier to handle
• Don’t overfill the bundt cavities the dough expands!
• To reheat, pop them in the oven or toaster oven for 5 minutes
• If your dough feels too sticky, lightly dust with flour as you roll
• Add chopped pecans or walnuts for crunch in the filling
• For extra gooeyness, brush with more brown butter before baking
• Store leftovers in an airtight container at room temperature for up to 3 days
• Glaze just before serving to keep them fresh and not soggy
• Use cupcake liners for easy removal if you don’t have a non-stick bundt pan

FAQ’s

1. Can I make these without sourdough discard?
Yes! You can swap it out for more flour and milk, but the flavor won’t have that sourdough tang.

2. Can I freeze them?
Totally. Freeze baked cinnabundts individually and reheat as needed they’re still amazing!

3. What can I use instead of brown butter?
You can use regular melted butter, but brown butter adds that extra rich, nutty flavor.

4. Can I add a glaze?
Absolutely. Cream cheese glaze, vanilla icing, or even maple glaze all work beautifully here.

5. Do I need a mini bundt pan?
Nope! You can also use muffin tins or make one big roll in a cake pan.

6. How long does the dough need to rise?
Let it rise until doubled — about 1 to 1.5 hours in a warm place.

7. Can I make the dough the night before?
Yes, refrigerate the dough overnight and let it come to room temp before rolling.

8. Can I make them vegan?
With some tweaks: use plant-based milk, egg replacer, and vegan butter they still turn out delicious!

9. How do I know when they’re done baking?
They should be golden brown and spring back when lightly pressed.

10. Why are mine dry?
Try reducing bake time slightly or adding a bit more moisture to the dough next time.

Conclusion

Mini Brown Butter Sourdough Cinnabundts are the kind of recipe that feels like a warm hug. They’re charming, flavorful, and just the right size to make you feel like you’re indulging without going overboard. Plus, using sourdough discard means less waste and more flavor it’s a win-win. Whether you’re baking for your family, a brunch with friends, or just to treat yourself on a slow morning, these little bundles of joy are guaranteed to bring a smile to your face. Go on, bake a batch you’re gonna fall in love!

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