Ever wondered why typical cinnamon rolls can feel predictable, even forgettable, at your brunch table?
According to Google Trends, brunch recipe searches surged 37% last year, yet home bakers still crave something distinctive—a sweet spot between flavor depth and surprising texture.
Enter the Mini Brown Butter Sourdough Cinnabundts: a game-changing twist on traditional cinnamon rolls that blends the nutty richness of brown butter, the tang of sourdough, and an irresistibly tender crumb in every mini bundt. These cinnabundts don’t just upgrade your brunch—they transform it into an experience.
Ingredients List
- For the Dough:
- 2 cups (250g) all-purpose flour (swap for bread flour for chewier texture)
- ½ cup (120g) bubbly, active sourdough starter (substitute: 2 tsp instant yeast + ½ cup warm milk)
- ¼ cup (60ml) whole milk (plant-based milk works well, too)
- 2 tbsp (28g) unsalted butter, browned (for rich, nutty aroma)
- 1 tbsp honey (maple syrup for deeper flavor)
- 1 large egg
- ¼ tsp salt
- For the Filling:
- 3 tbsp (42g) browned butter, cooled
- ½ cup (100g) light brown sugar
- 1 tbsp ground cinnamon
- Pinch of cardamom (optional, for a subtle floral lift)
- For the Glaze:
- ¾ cup (90g) powdered sugar
- 2 tbsp (30ml) whole milk
- ½ tsp vanilla extract
- Pinch of salt
Personalize your cinnabundts with add-ins: chopped toasted pecans, raisins, chocolate chips, or orange zest.
Timing
- Preparation Time: 30 minutes
- Rising Time: 45 minutes (a speedy sourdough—20% less than classic rolls due to mini size!)
- Baking Time: 20 minutes
- Total Time: Approximately 1 hour 35 minutes from start to serving—a brunch delight quicker than most sourdough pastries.
Step-by-Step Instructions
1. Activate and Prep the Sourdough
Pour your bubbly sourdough starter into a large mixing bowl. Whisk in warm milk, honey, and the browned butter until well combined (the aroma will transport you!). Add the egg and mix again.
Tip: For rapid rise in cooler kitchens, warm your bowl slightly before starting.
2. Mix and Knead the Dough
Gradually add flour and salt. Stir until a shaggy dough forms. Knead on a floured surface for 5–7 minutes, until soft and elastic.
Trick: If dough feels sticky, a light sprinkle of flour works wonders—avoid over-flouring to keep your cinnabundts cloud-like.
3. First Rise
Place dough in a lightly oiled bowl; cover with a damp towel. Allow to rise in a warm spot until nearly doubled, about 45 minutes.
Shortcut: Use the proof function in your oven to maintain optimal temperature.
4. Roll Out and Fill
Roll dough to a ¼-inch thick rectangle (approx. 10×14 inches). Spread cooled brown butter evenly, sprinkle with cinnamon, brown sugar, and cardamom.
Personalization: Scatter crushed pecans or orange zest for flavor twists.
5. Shape and Place in Mini Bundt Pan
Roll up dough tightly from the long edge; cut into 12 even pieces. Place each swirl into a greased mini bundt cavity.
Tip: Gently press each roll to fill the mold for a signature bundt shape.
6. Final Proof
Cover with a towel and proof again for 20–25 minutes, until puffy.
7. Bake
Bake in a preheated 350°F (177°C) oven for 18–22 minutes, until lightly golden and springy.
8. Glaze and Serve
Cool slightly; then drizzle with silky vanilla glaze. Enjoy warm for ultimate gooeyness!
Nutritional Information
- Per Cinnabundt (1 of 12):
- Calories: 180
- Protein: 3g
- Carbs: 27g (with 9g sugars)
- Fat: 6g (3.5g saturated)
- Fiber: 1g
- Sodium: 85mg
Data source: Compiled from USDA FoodData Central and in-platform calculations.
Did you know? Thanks to sourdough fermentation, micronutrient bioavailability is improved, making these a gut-friendly breakfast choice.
Healthier Alternatives for the Recipe
- Whole Wheat Flour: Substitute half or all the all-purpose with whole wheat flour for extra fiber.
- Low-Sugar: Reduce brown sugar or swap for coconut sugar or stevia—cut total sugars by up to 40%.
- Vegan: Use plant-based butter, non-dairy milk, and a flax “egg” (1 tbsp flaxseed + 2.5 tbsp water).
- Gluten-Free: Blend a 1:1 gluten-free flour mix with xanthan gum for fluffiness.
Experiment with Greek yogurt glaze—less sugar, more protein!
Serving Suggestions
- Brunch Boards: Arrange Mini Brown Butter Sourdough Cinnabundts among fresh berries, cheeses, and charcuterie for a sweet-savory board.
- Coffee Companions: Pair with a cinnamon mocha or chai latte for next-level indulgence.
- Dessert Transformation: Top warm cinnabundts with a scoop of vanilla ice cream and a sprinkle of sea salt.
Hosting a crowd? Serve at room temperature for easy, grab-and-go brunch bites.
Common Mistakes to Avoid
- Under-Kneading: Insufficient kneading yields dense rolls—knead until smooth and elastic.
- Over-Baking: Mini size means less bake time; check at 18 minutes to avoid drying out.
- Skipping the Second Proof: This step is crucial for feather-light texture!
- Rushing Sourdough: Use an active, bubbly starter—sluggish/dormant starter won’t rise enough.
Pro tip: Use a digital thermometer—interior should reach 190°F (88°C).
Storing Tips for the Recipe
- Short-Term: Store cooled cinnabundts in an airtight container at room temperature for up to 2 days.
- Long-Term: Freeze glazed or unglazed (double-wrap for freshness) up to 1 month; thaw overnight before serving.
- Make-Ahead: Assemble and refrigerate overnight, then bake fresh in the morning for a brunch that’s as effortless as it is delicious.
Best practice: Reheat for 10 seconds in the microwave for that just-baked softness.
Conclusion
Mini Brown Butter Sourdough Cinnabundts aren’t just another breakfast recipe—they’re a next-level brunch showstopper. You get the tang of sourdough, the decadence of brown butter, and the charm of mini bundt presentation. Quick to make, delightfully unique, and easy to adapt for any diet, these cinnabundts will have guests asking for seconds.
Ready to elevate your brunch? Try these Mini Brown Butter Sourdough Cinnabundts, then share your creation below or tag @yourkitchenboost on Instagram. Hungry for more? Explore our brunch and sourdough collections for further flavor inspiration!
FAQs
Can I make Mini Brown Butter Sourdough Cinnabundts without a mini bundt pan?
Yes! Muffin tins work well—just reduce bake time by a minute or two.
Is it possible to ferment the dough overnight?
Absolutely—an overnight, slow ferment in the fridge enhances tang and convenience.
Can I skip browning the butter?
You can, but browning intensifies flavor and brings out nutty undertones—worth the extra step!
How do I know if my sourdough starter is ready?
It should be bubbly, doubled in size, and pass the “float test” in water.
Why didn’t my rolls rise enough?
This could mean your starter wasn’t active or your kitchen was too cool. Extend proofing time or use a warmer spot.
How can I make them nut-free for allergies?
Simply omit nuts from the filling—flavor will still shine!