There’s something magical about the smell of warm, buttery cinnamon wafting through your kitchen. Imagine tiny, golden-brown spirals glistening with sugary goodness, waiting just for you to take a bite. These Mini Brown Butter Sourdough Cinnabundts are not just any ordinary treat; they bring a delightful crunch followed by a soft, pillowy center that melts in your mouth, making them perfect for breakfast or a sweet snack.
I first stumbled upon this recipe during a lazy Sunday morning when I realized my sourdough starter had reached peak bubbly glory. The thought of turning leftover bread dough into these scrumptious mini buns brought an instant smile to my face. Trust me, when you serve these little delights to friends or family, their reactions will be nothing short of joyous disbelief.
Why You'll Love This Recipe
- These Mini Brown Butter Sourdough Cinnabundts are easy to whip up and make use of your sourdough starter
- Their rich brown butter flavor adds depth, while the visual appeal will have everyone reaching for seconds
- Perfect for brunch or as a cozy afternoon treat
I remember the first time I made these; my friends devoured them in minutes and begged for the recipe. Their delighted faces were priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sourdough Starter: Use an active and bubbly starter for the best rise and flavor.
All-Purpose Flour: This is the backbone of our dough; opt for unbleached for better texture.
Brown Butter: This adds a nutty richness; be sure to let it cool before using.
Cinnamon: Freshly ground cinnamon packs more flavor than pre-ground varieties.
Granulated Sugar: Sweetens the filling and glaze; adjust according to your taste preference.
Milk: Whole milk gives the dough a rich texture; feel free to substitute with plant-based options.
Yeast: Active dry yeast helps our buns rise beautifully; ensure it’s fresh for best results.
Eggs: They enrich our dough and create tenderness in every bite.
Salt: Enhances overall flavor; don’t skip this step!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create the Dough: Start by combining your active sourdough starter with warm milk in a large bowl. Add sugar and let it sit for about 5 minutes until frothy.
Melt the Butter: In a pan over medium heat, melt your butter until it turns golden brown and smells nutty—this should take about 5 minutes. Keep an eye on it so it doesn’t burn!
Add Dry Ingredients: Slowly mix in flour, yeast, eggs, and salt into your buttery mixture until you form a sticky dough. Don’t worry if it’s a bit messy; that’s what makes it fun!
Knead Away!: Transfer your dough onto a floured surface and knead it gently until smooth and elastic—around 8 minutes should do the trick.
Let It Rise!: Place your kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled—about 1-2 hours depending on warmth.
Shape Your Cinnabundts!: Roll out your risen dough into a rectangle about ½ inch thick. Spread melted brown butter generously over the surface, sprinkle with cinnamon-sugar mix, then roll tightly from one side.
Now cut this log into mini sections about 1 inch thick and place them snugly into greased muffin tins.
Bake Them Up!: Preheat oven to 350°F (175°C). Bake your Mini Brown Butter Sourdough Cinnabundts for about 20-25 minutes until they turn golden brown on top.
Let them cool slightly before drizzling with icing made from powdered sugar and milk—because who doesn’t love extra sweetness?
Enjoy every delectable bite!
You Must Know
- Mastering Mini Brown Butter Sourdough Cinnabundts is all about patience
- Allowing the dough to rise properly ensures those fluffy, buttery layers
- The heavenly aroma of cinnamon and brown butter will fill your kitchen, making it a delightful place to be
Perfecting the Cooking Process
Start by browning the butter before mixing it into your dough for richer flavor. Let the dough rest for optimal texture while you prepare your fillings.
Add Your Touch
Feel free to swap in different spices or add nuts and dried fruit for a unique twist. A splash of vanilla can also elevate the taste beautifully.
Storing & Reheating
Store leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature. Reheat in the oven at 350°F for about five minutes for that fresh-baked taste.
Chef's Helpful Tips
- Use high-quality butter for deeper flavor and aroma
- Experiment with different fillings like cream cheese or chocolate for variety
- Always measure flour accurately to avoid dry or dense rolls
The first time I made Mini Brown Butter Sourdough Cinnabundts, my friends devoured them faster than I could say “cinnamon.” Their smiles were worth every minute spent in the kitchen.
FAQ
Can I use regular butter instead of brown butter?
Yes, but brown butter adds a nutty flavor that enhances these cinnabundts significantly.
How long do these cinnabundts stay fresh?
They remain fresh for up to three days when stored properly at room temperature.
Can I freeze these Mini Brown Butter Sourdough Cinnabundts?
Absolutely! Just wrap them well in plastic wrap and freeze for up to two months.
Mini Brown Butter Sourdough Cinnabundts
- Total Time: 45 minutes
- Yield: Approximately 12 Mini Brown Butter Sourdough Cinnabundts 1x
Description
Mini Brown Butter Sourdough Cinnabundts are the perfect blend of warm, buttery goodness and irresistible cinnamon flavor. These bite-sized treats boast a delightful crunch on the outside while offering a soft, pillowy center that melts in your mouth. Ideal for breakfast or as a sweet snack, these mini buns will leave your friends and family craving more. With an easy-to-follow recipe, you’ll have these scrumptious delights ready to share in no time!
Ingredients
- 1 cup active sourdough starter
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 cups unbleached all-purpose flour
- 1/4 cup brown butter (melted and cooled)
- 1 tsp active dry yeast
- 1 large egg
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- In a large bowl, combine the active sourdough starter and warm milk. Add sugar and let it sit for about 5 minutes until frothy.
- In a pan over medium heat, melt the butter until golden brown and nutty-smelling. Allow to cool slightly before adding.
- Mix in flour, yeast, egg, and salt into the butter mixture until a sticky dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled.
- Roll out the risen dough into a rectangle (½ inch thick), spread melted brown butter on top, sprinkle with cinnamon-sugar mix, then roll tightly from one side.
- Cut into mini sections (about 1 inch thick) and place in greased muffin tins.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
- Let cool slightly before drizzling with icing made from powdered sugar and milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Mini Cinnabundt (45g)
- Calories: 160
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
