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
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
Nutrition
- Serving Size: 1 mini cinnabundt
- Calories: 280
- Sugar: 20g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
