Irresistible Mini Brown Butter Sourdough Cinnabundts Recipe

When you think of desserts that can make your heart sing and your taste buds dance, Mini Brown Butter Sourdough Cinnabundts are right up there with the best of them. Imagine biting into a warm, gooey swirl of cinnamon sugar, perfectly balanced by the nutty richness of brown butter, all wrapped in soft, tangy sourdough. Your kitchen will smell like a cozy bakery as they bake, inviting everyone to gather around and drool in anticipation.

These delightful little treats have a special place in my heart. I remember the first time I made them for a brunch with friends; the look on their faces when they took that first bite was priceless. It was like watching someone discover chocolate for the very first time! Perfect for lazy Sunday mornings or any occasion where you want to impress your guests, these Mini Brown Butter Sourdough Cinnabundts promise an extraordinary flavor experience that will have everyone coming back for seconds.

I once served these Mini Brown Butter Sourdough Cinnabundts at a family gathering, and let me tell you, my aunt nearly cried tears of joy after her first bite!

Essential Ingredients

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

• Sourdough Starter: A bubbly starter adds tanginess; make sure it’s active and well-fed for best results.

• All-Purpose Flour: Use high-quality flour to achieve the perfect texture—soft yet sturdy enough to hold those swirls.

• Brown Butter: This golden elixir brings depth; melt it slowly to create those nutty notes that elevate the flavor.

• Cinnamon: Opt for fresh ground cinnamon; it packs more punch and aroma than pre-ground varieties.

• Granulated Sugar: Sweetness is key! Adjust based on your preference for sweetness in baked goods.

• Yeast: Instant yeast works wonders here; it gives the dough a nice rise without too much waiting around.

• Milk: Whole milk adds richness; feel free to substitute with your favorite plant-based milk if desired.

• Eggs: They add moisture and binding power—use fresh eggs for the best results.

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

Let’s Make it Together

Prepare Your Dough: Begin by mixing your sourdough starter with warm milk in a large bowl until combined. Add in melted brown butter and sugar, stirring until smooth.

Add Dry Ingredients: Slowly incorporate all-purpose flour, yeast, and salt into the mixture. Use your hands or a wooden spoon until a shaggy dough forms—don’t worry about perfection!

Knead Away!: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. You’ll know it’s ready when it springs back after pressing gently.

Let It Rise!: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size—about one hour should do it.

Roll & Fill!: Once risen, turn out onto a floured surface again and roll into a rectangle about ¼ inch thick. Spread softened butter over the surface then sprinkle sugar mixed with cinnamon generously.

Shape & Slice!: Roll up tightly from one end to another. Cut into thick slices (about 1-2 inches) using dental floss or a sharp knife for clean edges.

Bake & Enjoy!: Preheat oven to 350°F (175°C). Arrange slices in muffin tins or on parchment-lined baking sheets. Bake for about 20-25 minutes until golden brown and fragrant—your kitchen will be heavenly!

Now that you’ve mastered Mini Brown Butter Sourdough Cinnabundts, get ready to bask in compliments from everyone around you! These delightful bites bring together sweet nostalgia and modern baking innovation all in one scrumptious package. Enjoy every gooey morsel!

Perfecting the Cooking Process

To achieve perfect Mini Brown Butter Sourdough Cinnabundts, start by browning the butter first. While it cools, prepare your dough and filling to streamline your workflow.

Add Your Touch

Feel free to customize your Mini Brown Butter Sourdough Cinnabundts by adding nuts or dried fruits to the filling. You can also experiment with different spices like cardamom for a unique flavor twist.

Storing & Reheating

Store leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to three days. Reheat them in the microwave for a few seconds for that fresh-out-of-the-oven experience.

I still remember the first time I made Mini Brown Butter Sourdough Cinnabundts. My friends couldn’t get enough, and one even asked if I could make them for her wedding!

FAQ

Can I use regular butter instead of brown butter?

Yes, but brown butter gives a richer flavor that enhances these delicious treats.

How do I know when my dough has risen enough?

The dough should double in size and feel airy and puffy when ready.

Can I freeze Mini Brown Butter Sourdough Cinnabundts?

Absolutely! Freeze them before baking for up to three months for a future treat.

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Mini Brown Butter Sourdough Cinnabundts

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• Author: Clara Rosewood
• Total Time: 45 minutes
• Yield: Makes about 12 Mini Cinnabundts 1x

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Description

Mini Brown Butter Sourdough Cinnabundts are the ultimate treat for any sweet lover! These mini pastries boast a delightful balance of gooey cinnamon sugar and nutty brown butter, all wrapped in soft, tangy sourdough. Perfect for brunch or a cozy gathering, they promise to impress with their rich flavors and irresistible aroma. Enjoy these warm, comforting bites that will have everyone asking for seconds!

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Ingredients

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• 1 cup active sourdough starter
• 1 cup whole milk
• 1/4 cup brown butter (melted)
• 1/3 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2 tsp instant yeast
• 1 tsp salt
• 2 large eggs
• 2 tsp ground cinnamon

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Instructions

1. In a large bowl, mix the sourdough starter with warm milk until combined. Stir in melted brown butter and sugar until smooth.
2. Gradually add flour, yeast, and salt, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
5. Roll dough into a rectangle (1/4 inch thick), spread softened butter over it, and sprinkle with cinnamon sugar.
6. Roll tightly into a log and slice into thick pieces (1-2 inches).
7. Arrange slices in muffin tins or on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 20-25 minutes or until golden brown.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Cinnabundt (70g)
• Calories: 210
• Sugar: 6g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg