Irresistible Mini Brown Butter Sourdough Cinnabundts Recipe

The scent of freshly baked Mini Brown Butter Sourdough Cinnabundts wafts through the air, wrapping you in a warm, buttery embrace. Imagine the delightful moment when you pull out that golden-brown batch from the oven, each swirl promising an explosion of cinnamon goodness that would make even a cinnamon bun blush with envy.

Growing up, Sundays were sacred in our household; they meant lazy mornings filled with cozy blankets and the sweet aroma of my mom’s baking. Our family ritual was to gather around as she pulled out her secret weapon: soft, gooey cinnamon rolls. This recipe captures that nostalgic charm while adding a twist with brown butter and sourdough, perfect for any occasion that calls for comfort food.

Ingredients for Mini Brown Butter Sourdough Cinnabundts

Here’s what you’ll need to make this delicious dish:

• Sourdough Starter: A bubbly, active starter is essential for that tangy flavor and perfect rise.

• All-Purpose Flour: Use high-quality flour to ensure a fluffy texture in your rolls.

• Unsalted Butter: Brown the butter to add a nutty flavor that elevates these cinnabundts.

• Granulated Sugar: This sweetens the dough and enhances the overall flavor profile.

• Cinnamon: The star spice in this recipe; fresh ground yields the best flavor.

• Milk: Whole milk adds richness and helps create a tender dough.

• Active Dry Yeast: Fresh yeast ensures your dough rises beautifully.

• Eggs: Eggs enrich the dough and contribute to its structure.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mini Brown Butter Sourdough Cinnabundts

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Dough

Start by mixing your sourdough starter with warm milk in a large bowl. Add yeast and let it rest for about five minutes until frothy. This little dance of bubbles means it’s working its magic.

Step 2: Mix Ingredients

Incorporate melted brown butter (because who doesn’t love extra flavor?), granulated sugar, eggs, and all-purpose flour into your starter mixture. Stir until everything is well combined.

Step 3: Knead That Dough

Turn the dough onto a floured surface and knead it for about eight minutes until it’s smooth and elastic. Trust me; it’s like giving your dough a spa day—every bit worth it!

Step 4: Let It Rise

Place your kneaded dough into an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about one hour or until it doubles in size. Go ahead; take a coffee break—you’ve earned it.

Step 5: Roll Out & Fill

After resting, punch down the dough (not literally—you don’t want to scare it). Roll it out into a rectangle about half an inch thick. Spread softened brown butter over the surface then sprinkle generously with sugar and cinnamon.

Step 6: Shape & Bake

Roll up your rectangle tightly into a log and slice it into small rounds about two inches wide. Place them cut-side up in greased muffin tins and let them rise again for another thirty minutes. Preheat your oven to 350°F (175°C) while you wait! Bake for about twenty minutes or until golden brown.

Transfer to plates and drizzle with icing or glaze for the perfect finishing touch! Enjoy every gooey bite of these mini delights—they’re sure to become as cherished as my mom’s Sunday morning tradition!

Perfecting the Cooking Process

Start by browning your butter until it reaches a nutty aroma. Meanwhile, prepare your sourdough dough. Roll it out, fill with cinnamon goodness, and cut into mini rounds. Bake until golden and ooey-gooey for the best results.

Add Your Touch

Feel free to swap out the brown sugar for maple syrup or add nuts for extra crunch. You can also experiment with different spices like nutmeg or cardamom to personalize your Mini Brown Butter Sourdough Cinnabundts.

Storing & Reheating

Store leftover Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature for up to three days. To reheat, pop them in the oven at 350°F for about 5 minutes to regain their loveliness.

Sometimes I whip up these Mini Brown Butter Sourdough Cinnabundts just to see the look on my friends’ faces when they take that first bite—pure bliss every time!

FAQs :

What are Mini Brown Butter Sourdough Cinnabundts?

Mini Brown Butter Sourdough Cinnabundts are delightful bite-sized pastries that combine the rich flavor of brown butter with the tangy goodness of sourdough. These sweet treats feature a tender dough that rises beautifully thanks to the natural fermentation process of sourdough. The addition of cinnamon and sugar creates a warm, comforting filling that contrasts perfectly with the nutty notes of brown butter. Perfect for breakfast or dessert, these mini delights will satisfy any sweet tooth.

How do I make Mini Brown Butter Sourdough Cinnabundts?

To make Mini Brown Butter Sourdough Cinnabundts, start by preparing your sourdough starter and allow it to become active. Next, create a dough using flour, sugar, brown butter, and your starter. After a first rise, roll out the dough and spread a cinnamon-sugar mixture across it. Cut into small pieces and shape them into rolls before letting them rise again. Bake until golden brown for deliciously fluffy mini cinnabundts that everyone will love.

Can I use regular butter instead of brown butter?

While you can use regular butter in your Mini Brown Butter Sourdough Cinnabundts recipe, using brown butter adds a deeper flavor profile that enhances the overall taste. Brown butter brings nuttiness and complexity to the dish, whereas regular butter has a milder taste. If you choose to use regular butter, consider adding extra spices or flavorings to compensate for the richness lost from not using brown butter.

How should I store Mini Brown Butter Sourdough Cinnabundts?

To keep your Mini Brown Butter Sourdough Cinnabundts fresh, store them in an airtight container at room temperature for up to three days. If you want to preserve them longer, consider freezing them. Place cooled cinnabundts in a freezer-safe bag or container and freeze for up to three months. When ready to enjoy, simply thaw at room temperature or warm them briefly in the oven for that just-baked experience.

Conclusion for Mini Brown Butter Sourdough Cinnabundts :

Mini Brown Butter Sourdough Cinnabundts are an irresistible combination of flavors and textures that make them perfect for any occasion. By mixing rich brown butter with tangy sourdough and sweet cinnamon filling, you create delightful mini pastries that everyone will adore. With easy preparation steps and simple storage methods, these treats can be enjoyed fresh or frozen for later indulgence. Whether as a snack or dessert, these mini cinnabundts promise satisfaction in every bite!

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Mini Brown Butter Sourdough Cinnabundts

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Mini Brown Butter Sourdough Cinnabundts are delightful bite-sized pastries that bring together the nutty richness of brown butter with the tangy flavor of sourdough. Each mini treat is swirled with a warm cinnamon-sugar filling, creating an irresistible aroma as they bake. Perfect for brunch or dessert, these indulgent cinnabundts are easy to make and sure to impress family and friends at any gathering.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 1/2 cup unsalted butter (browned)
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 cup whole milk
• 1 tsp active dry yeast
• 2 large eggs

Instructions

1. In a large bowl, mix the sourdough starter with warm milk. Sprinkle yeast on top and let it rest for 5 minutes until frothy.
2. Add browned butter, sugar, eggs, and flour to the mixture. Stir until well combined.
3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
4. Place in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Roll out the dough into a rectangle and spread softened brown butter over it. Sprinkle generously with sugar and cinnamon.
6. Roll tightly into a log and cut into small rounds (about 2 inches wide). Place in greased muffin tins to rise again for 30 minutes.
7. Preheat oven to 350°F (175°C) and bake for about 20 minutes until golden brown.

Nutrition

• Serving Size: 1 serving
• Calories: 160
• Sugar: 6g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: For added flavor, incorporate chopped nuts or experiment with spices like nutmeg or cardamom. Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.