Mini Brown Butter Sourdough Cinnabundts
Mini Brown Butter Sourdough Cinnabundts are a delightful twist on traditional cinnamon rolls. With their rich brown butter flavor and gooey cinnamon swirl, these mini treats are fluffy, warm, and perfect for breakfast or brunch gatherings. Easy to prepare, they promise to become your new favorite indulgence.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 2 ½ cups all-purpose flour
- ½ cup unsalted butter (browned)
- ½ cup brown sugar (packed)
- 2 tsp ground cinnamon
- ½ cup whole milk (warm)
- 1 tsp active dry yeast
- 1 tsp salt
Instructions
- In a mixing bowl, combine the sourdough starter, warm milk, and browned butter. Mix in salt and yeast until well blended.
- Gradually add flour until a sticky dough forms; embrace the mess!
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
- Roll out the risen dough into a rectangle about half an inch thick.
- Spread softened brown butter over the surface, sprinkle with cinnamon and brown sugar, then roll tightly into a log.
- Cut into 2-inch pieces and place them cut-side up on a parchment-lined baking sheet. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Experiment with different nuts like pecans or walnuts for added crunch. Drizzle with cream cheese icing for extra sweetness if desired. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.