If you’re searching for a showstopping treat that celebrates the magic of sourdough discard and the nutty richness of brown butter, Mini Brown Butter Sourdough Cinnabundts are about to become your new baking obsession. Imagine buttery, pillowy-soft cinnamon rolls, swirled with deeply aromatic brown butter and baked up in adorable mini bundt shapes. These little beauties are everything you love about classic cinnamon rolls, but with the added tang of sourdough and a playful, elegant twist. Whether you’re serving them for a special breakfast, a cozy brunch, or as a sweet snack, Mini Brown Butter Sourdough Cinnabundts are guaranteed to steal the show and make every moment feel extra celebratory.

Mini Brown Butter Sourdough Cinnabundts Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Mini Brown Butter Sourdough Cinnabundts is refreshingly simple, but don’t be fooled—each one plays a crucial role in building layers of flavor and texture. From the tangy discard to the nutty brown butter, every element brings something special to the party.

Sourdough discard (1/2 cup, unfed): Adds a subtle tang and helps create a soft, tender crumb, making this a delicious way to use up leftovers from your sourdough starter.
Warm milk (1/2 cup): Gives the dough richness and ensures a moist, pillowy bite—use whole milk for the very best flavor.
Granulated sugar (1/4 cup): Sweetens the dough just enough and helps achieve that classic cinnamon roll flavor.
Large egg (1): Adds structure and lusciousness, making the dough easy to work with and extra soft.
Unsalted butter, melted (1/4 cup for dough): Infuses the dough with buttery richness and a tender crumb—use unsalted so you can control the saltiness.
All-purpose flour (2 cups): The backbone of the dough; sift for a lighter texture if you’d like.
Salt (1/2 teaspoon): Just enough to balance the sweetness and enhance all the flavors.
Unsalted butter, for filling (1/4 cup, browned): This is the star of the show—browning the butter adds a deep, toasty, nutty flavor you’ll crave.
Brown sugar (1/2 cup): Melts into the filling, creating gooey cinnamon swirls that make every bite magical.
Ground cinnamon (1 tablespoon): Bold and warming, it’s the heart of every cinnabundt swirl.
Powdered sugar (1 cup): For a sweet, silky glaze that finishes these treats with a flourish.
Milk or cream (2 tablespoons, for glaze): Use cream for extra richness, or milk for a lighter touch.
Vanilla extract (1/2 teaspoon): Rounds out the glaze with a gentle, fragrant sweetness.

How to Make Mini Brown Butter Sourdough Cinnabundts

Step 1: Whisk Together Wet Ingredients

In a large bowl, combine your sourdough discard, warm milk, granulated sugar, egg, and melted butter. Whisk everything together until the mixture looks creamy and smooth. This step ensures your Mini Brown Butter Sourdough Cinnabundts have a uniform, fluffy texture and allows the sourdough discard to evenly distribute its subtle tang throughout the dough.

Step 2: Form and Knead the Dough

Add the all-purpose flour and salt directly into the wet mixture, then stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes, until it becomes smooth and just a little tacky. This gentle kneading helps develop gluten, giving your cinnabundts their signature soft, chewy bite.

Step 3: Let the Dough Rise

Transfer the dough back into the bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours. The dough should look puffy and slightly expanded, though it doesn’t need to double in size. This rise is just enough to create an airy, light crumb without losing that lovely sourdough character.

Step 4: Make the Brown Butter Cinnamon Filling

While the dough is rising, melt the unsalted butter in a small saucepan over medium heat. Cook, swirling occasionally, until it foams and turns deep golden with a nutty aroma—this is your brown butter magic moment. Remove from heat, stir in brown sugar and cinnamon, and let it cool slightly. This filling is what sets Mini Brown Butter Sourdough Cinnabundts apart, infusing every swirl with complexity and warmth.

Step 5: Shape and Fill the Dough

Punch down the risen dough and roll it out into a 10 by 12 inch rectangle on a floured surface. Evenly spread the cooled brown butter filling over the dough, making sure to reach every edge for maximum flavor. Roll the dough up tightly from the long side, creating a neat spiral, then slice into 8 to 10 equal pieces.

Step 6: Assemble in the Mini Bundt Pan

Preheat your oven to 350°F (175°C) and generously grease a mini bundt pan. Place each dough slice, cut side up, into a mini bundt cavity, pressing gently so it fills the shape. This step gives each piece its adorable, signature “cinnabundt” look while ensuring every bite has those irresistible brown butter swirls.

Step 7: Bake to Perfection

Bake the cinnabundts for 18 to 22 minutes, or until they’re golden brown and set. Let them cool in the pan for about 10 minutes, then carefully invert onto a wire rack. The scent alone will have everyone flocking to the kitchen!

Step 8: Glaze and Serve

Whisk together powdered sugar, milk (or cream), and vanilla extract until smooth and pourable. Drizzle the glaze generously over the warm Mini Brown Butter Sourdough Cinnabundts for that classic sweet finish. Serve while just slightly warm for maximum gooey deliciousness.

How to Serve Mini Brown Butter Sourdough Cinnabundts

Garnishes

A simple vanilla glaze is classic, but you can take it up a notch with a sprinkle of toasted pecans, a dusting of cinnamon sugar, or even a few citrus zest curls for brightness. These touches make your Mini Brown Butter Sourdough Cinnabundts feel extra special and add layers of flavor and crunch.

Side Dishes

Pair your cinnabundts with fresh fruit, a big bowl of mixed berries, or a creamy Greek yogurt parfait for a balanced brunch spread. They’re also delightful alongside a strong cup of coffee or a chai latte—perfect for a cozy morning at home.

Creative Ways to Present

Arrange the Mini Brown Butter Sourdough Cinnabundts on a cake stand for a festive centerpiece, or wrap them individually in parchment for a grab-and-go breakfast treat. For special occasions, stack them into a mini “cinnabundt tower” and drizzle with extra glaze at the table for a dramatic reveal.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to two days. They stay surprisingly soft and flavorful—just be sure to keep them covered so they don’t dry out.

Freezing

These freeze beautifully! After baking and cooling, wrap each cinnabundt tightly in plastic wrap and store in a freezer-safe bag for up to two months. Thaw at room temperature or gently warm in the microwave for a bakery-fresh treat anytime.

Reheating

To reheat, pop a cinnabundt in the microwave for 10 to 15 seconds, or warm in a low oven (300°F) for about 5 minutes. A quick zap brings back that just-baked softness and makes the glaze deliciously melty again—pure comfort food.

FAQs

Can I use active sourdough starter instead of discard?

Absolutely! If you only have active starter on hand, use it in the same quantity as the discard. Your Mini Brown Butter Sourdough Cinnabundts will be a bit airier and may have a slightly more pronounced tang, which is delicious.

What if I don’t have a mini bundt pan?

No worries! You can use a muffin tin instead—just lightly grease each cup and proceed as directed. The shape will be different, but the flavor and texture will still be fantastic.

Can I prepare these the night before?

Yes! Assemble the cinnabundts, cover the pan tightly, and refrigerate overnight. In the morning, let them come to room temperature while you preheat the oven, then bake as usual. This makes Mini Brown Butter Sourdough Cinnabundts a perfect make-ahead treat for busy mornings or brunch gatherings.

Is there a dairy-free alternative for the filling and glaze?

You can substitute a good-quality vegan butter for the filling and use plant-based milk in the glaze. The end result will still be rich and satisfying, with all the flavor you expect from this recipe.

How do I keep the glaze from soaking in or running off?

For best results, let the cinnabundts cool for about 10 minutes before glazing. This allows the glaze to set up nicely on top without melting straight in, giving you that beautiful, luscious finish.

Final Thoughts

If you love the idea of turning everyday ingredients into something extraordinary, you truly have to try Mini Brown Butter Sourdough Cinnabundts. They’re fun to bake, even more fun to share, and absolutely unforgettable with every gooey, golden bite. Don’t wait for a special occasion—make these for yourself or someone you love, and taste the joy in every swirl!

Mini Brown Butter Sourdough Cinnabundts Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 2 hours (including rising time)
Yield: 8–10 mini cinnabundts 1x
Diet: Vegetarian

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Description

Mini Brown Butter Sourdough Cinnabundts are delightful bite-sized cinnamon rolls made with sourdough discard, featuring a rich brown butter cinnamon filling and a sweet vanilla glaze. Perfect as a breakfast treat or a dessert, these soft and flavorful bundts bring a unique twist to classic cinnamon rolls.

Ingredients

Scale

For the dough:

1/2 cup sourdough discard (unfed)
1/2 cup warm milk
1/4 cup granulated sugar
1 large egg
1/4 cup unsalted butter (melted)
2 cups all-purpose flour
1/2 teaspoon salt

For the filling:

1/4 cup unsalted butter, browned
1/2 cup brown sugar
1 tablespoon ground cinnamon

For the glaze:

1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoon vanilla extract

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Instructions

Prepare the dough: In a large bowl, whisk together the sourdough discard, warm milk, granulated sugar, egg, and melted butter until smooth. Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough for 5 to 7 minutes until it becomes smooth and slightly tacky. Cover with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until it becomes puffy but not necessarily doubled.
Make the brown butter filling: While the dough rises, melt the unsalted butter in a small saucepan over medium heat. Cook until the butter foams and turns golden brown with a nutty aroma. Remove from heat and stir in the brown sugar and ground cinnamon. Set aside to cool slightly.
Roll and fill the dough: Preheat your oven to 350°F (175°C) and grease a mini bundt pan. Lightly punch down the risen dough to release gas, then roll it out on a floured surface into a 10×12-inch rectangle. Spread the cooled brown butter filling evenly across the surface. Starting from the long side, roll the dough tightly into a log.
Shape the cinnabundts: Slice the rolled dough into 8 to 10 equal pieces. Place each piece cut-side up into the cavities of the mini bundt pan, gently pressing to fill the shape well.
Bake: Bake the mini cinnabundts for 18 to 22 minutes, or until they turn golden brown and set. Remove from the oven and allow to cool for 10 minutes in the pan before inverting them onto a wire rack to cool further.
Make and apply the glaze: In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the warm cinnabundts just before serving for a sweet finish.

Notes

These cinnabundts can be made ahead and refrigerated overnight before baking to save time.
Substitute sour cream for milk in the glaze for a tangy flavor variation.
They are a fantastic way to use sourdough discard in a sweet, delicious recipe.

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