The Perfect Little Swirls of Tangy, Sweet, Buttery Bliss
Okay, friend—if you love cinnamon rolls, and if the words brown butter and sourdough make your heart skip a beat, then you are in for a treat. These Mini Brown Butter Sourdough Cinnabundts are like the fancy, grown-up cousin of a cinnamon bun, baked in adorable mini Bundt pans for that extra wow factor. They’re sweet, spiced, buttery, and just the right amount of tangy thanks to a sourdough twist that takes the flavor to the next level. Trust me, one bite and you’ll be wondering where these have been all your life.
Why You’ll Love Mini Brown Butter Sourdough Cinnabundts
Cute & Portable: Baked in mini Bundt pans, they’re perfect for sharing—or keeping all to yourself.
Depth of Flavor: The sourdough adds a slight tang that balances the rich sweetness of the filling and glaze.
Brown Butter Magic: Nutty, golden brown butter adds a cozy, nutty depth you can taste in every bite.
Soft Yet Structured: Fluffy inside with golden edges and a beautiful swirl in every slice.
Impressively Easy: Looks fancy, but it’s surprisingly doable—even for sourdough beginners!
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Ingredients in Mini Brown Butter Sourdough Cinnabundts
Let’s break down what makes these little beauties so irresistible:
Sourdough Discard
Adds a subtle tang and extra moisture—plus, it’s a great way to use up discard!
All-Purpose Flour
Gives the buns structure while keeping them soft and pillowy.
Brown Butter
Melted and browned until golden and nutty—it’s used in both the dough and the glaze.
Sugar
Granulated for the dough and brown sugar for that rich, gooey cinnamon swirl.
Cinnamon
The star spice—warm, fragrant, and nostalgic.
Milk
Adds richness and helps activate the dough (even though sourdough does most of the rising work).
Egg
Helps bind and enrich the dough for a soft texture.
Vanilla Extract
For a lovely, rounded aroma in both the dough and the glaze.
Salt
A little balances all that sweetness and boosts the other flavors.
Powdered Sugar
Used in the glaze to create that classic sweet drizzle.
Instructions
Let’s swirl our way to mini Bundt heaven:
Preheat Your Oven
Set to 350°F (175°C) and lightly grease your mini Bundt pan.
Make the Brown Butter
Melt butter over medium heat until golden brown and nutty smelling. Set aside to cool slightly.
Mix the Dough
In a mixing bowl, combine sourdough discard, flour, sugar, egg, milk, vanilla, salt, and some of the cooled brown butter. Stir or knead until a soft dough forms. Let it rest for 30–60 minutes.
Prepare the Cinnamon Filling
Mix brown sugar, cinnamon, and the rest of the brown butter into a paste.
Shape the Buns
Roll out dough into a rectangle, spread with cinnamon filling, then roll it up tightly like a cinnamon roll. Cut into sections and spiral each into a greased mini Bundt cavity.
Bake
Bake for 18–22 minutes, or until puffed and golden. Let cool in the pan for 10 minutes, then turn out carefully.
Make the Glaze
Whisk powdered sugar, vanilla, and a spoonful of browned butter with a splash of milk until smooth and pourable.
Glaze and Serve
Drizzle glaze over cooled cinnabundts and try not to eat them all at once.
Nutrition Facts
Servings: 6–8 mini cinnabundts
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 30 minutes
Rest/Rise Time: 1–2 hours (or overnight in the fridge)
Bake Time: 20 minutes
Total Time: About 2.5 hours
How to Serve Mini Brown Butter Sourdough Cinnabundts
- Warm from the Oven: Honestly, this is peak cinnabundt moment.
- With Coffee or Tea: A cozy pairing that makes breakfast or brunch feel extra special.
- On a Dessert Tray: These look gorgeous stacked on a serving platter with a little dusting of powdered sugar.
- Gifting Idea: Wrap individually in parchment and ribbon for a homemade treat that wows.
Additional Tips
- Use Active or Discard: Either works—discard gives a lighter tang, while active starter can give extra rise.
- Chill Overnight: Want deeper flavor and an easier morning? Let dough proof overnight in the fridge.
- Don’t Overfill the Bundt Cavities: Leave space for rise so the buns don’t overflow.
- Freeze for Later: Freeze baked (unglazed) cinnabundts and glaze after reheating.
- Add Nuts or Raisins: Mix them into the filling for extra texture and flavor.
FAQ Section
Q1: Can I use active sourdough starter instead of discard?
A1: Yes! It will add a bit more rise and sourdough flavor.
Q2: Can I use a regular muffin tin?
A2: Totally. You won’t get the Bundt shape, but they’ll still be adorable and delicious.
Q3: How do I store leftovers?
A3: Keep in an airtight container at room temp for 1–2 days or refrigerate for up to 5 days.
Q4: Can I reheat them?
A4: Yes! Warm in the microwave for 10–15 seconds or in a low oven until soft.
Q5: What if I don’t have a sourdough starter?
A5: You can sub with a mix of flour and yogurt, but it won’t have the same tang or texture.
Q6: Can I make a big Bundt instead of minis?
A6: Absolutely! Just increase bake time and keep an eye on doneness.
Q7: Can I freeze the dough?
A7: Yep—freeze after shaping but before baking, then thaw and bake when ready.
Q8: Is the glaze necessary?
A8: Not strictly—but yes. Yes it is. The glaze is everything.
Q9: Can I make them vegan?
A9: Use plant-based butter, a flax egg, and dairy-free milk. Sourdough works great in vegan bakes!
Q10: Can I make these sweeter?
A10: Add a bit more sugar to the dough or double up on the filling!
Conclusion
These Mini Brown Butter Sourdough Cinnabundts are the best kind of baking project—fun to make, incredibly satisfying, and ridiculously good to eat. With their tangy twist, nutty depth, and gorgeous swirl, they’re the kind of treat that feels both cozy and a little fancy. Whether you’re baking for brunch, gifting to friends, or just treating yourself (which you absolutely should), these little cinnabundts are sure to steal the show.
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Mini Brown Butter Sourdough Cinnabundts
- Total Time: 40 minutes
- Yield: 12 mini bundts 1x
- Diet: Vegetarian
Description
Rich, buttery mini bundt cakes made with sourdough discard, swirled with a cinnamon-sugar filling, and finished with a brown butter glaze. A tangy, nutty twist on classic cinnamon rolls.
Ingredients
- Batter:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sourdough discard (unfed)
- 1/2 cup sour cream or Greek yogurt
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- Brown Butter Glaze:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a mini bundt pan well.
- Brown the butter in a saucepan over medium heat until golden and fragrant. Let cool slightly.
- In a mixing bowl, beat browned butter with granulated and brown sugars. Add eggs and vanilla; mix until smooth.
- Mix in sourdough discard and sour cream until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet mixture and stir until just combined.
- Mix brown sugar and cinnamon for the swirl. Layer batter and cinnamon mixture in the bundt wells, swirling lightly.
- Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then remove to a rack to cool completely.
- For the glaze: brown the butter again, then whisk with powdered sugar, vanilla, and milk until pourable. Drizzle over cooled cinnabundts.
Notes
- Best served slightly warm or at room temperature.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
- Add a pinch of cardamom or nutmeg to the cinnamon swirl for extra depth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt
- Calories: 270
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg