Description
Mini Brown Butter Sourdough Cinnabundts are a delightful twist on traditional cinnamon rolls, featuring rich brown butter and a soft, sourdough base. These mini pastries create an inviting aroma in your kitchen and promise a sweet indulgence for brunch or dessert. With layers of buttery dough swirled with cinnamon sugar and topped with a luscious glaze, they are sure to impress at any gathering. Perfectly sized for sharing, these treats blend nostalgia with modern flavor, making each bite a comforting experience.
Ingredients
Scale
- 1 cup active sourdough starter
- 2 ½ cups all-purpose flour
- ¼ cup unsalted butter (browned)
- 2 tsp ground cinnamon
- ⅓ cup brown sugar
- 2 large eggs
- ½ cup whole milk
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare Dough: In a bowl, mix the sourdough starter, warm milk, browned butter, and eggs until blended. Gradually add flour until a sticky dough forms.
- Knead: Transfer to a floured surface and knead for 8-10 minutes until smooth.
- Rise: Place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled (1-2 hours).
- Create Filling: Mix brown sugar and cinnamon in a bowl.
- Roll Out: Roll dough into a rectangle (¼ inch thick), spread softened butter, and sprinkle cinnamon-sugar mixture evenly.
- Roll & Slice: Tightly roll from one edge, cut into 1-2 inch pieces, and place cut-side up in a greased dish.
- Bake: Preheat oven to 350°F (175°C). Cover with a towel to rise again for 30 minutes before baking for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnabundt (50g)
- Calories: 190
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg