Mini Brown Butter Sourdough Cinnabundts

Soft, fluffy mini cinnamon buns with nutty brown butter flavor and a sourdough twist — gooey, sweet, and bakery-level irresistible.

DESCRIPTION

These Mini Brown Butter Sourdough Cinnabundts combine the deep, nutty richness of browned butter with the slight tang of sourdough. They bake up soft and fluffy inside, swirled with cinnamon sugar, and finished with a creamy glaze that melts into every layer. Perfect for breakfast, brunch, dessert, or coffee time.

 INGREDIENTS (Makes 10–12 mini buns)

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• ½ cup sourdough discard (room temperature)
• ½ cup brown sugar
• ⅓ cup brown butter (melted & cooled)
• ¼ cup milk (or buttermilk)
• 1 tsp vanilla extract

 CINNAMON FILLING

• ¼ cup softened butter
• ⅓ cup brown sugar
• 1 tbsp cinnamon
• Optional: pinch of nutmeg

OPTIONAL CREAM CHEESE GLAZE

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

 HOW TO BROWN THE BUTTER

1. Melt butter in a pan over medium heat
2. Stir until it foams and turns golden brown
3. When it smells nutty, remove from heat
4. Cool slightly before using

 INSTRUCTIONS

Step 1 — Mix Dry Ingredients

In a bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Step 2 — Mix Wet Ingredients

In another bowl, combine:

• Sourdough discard
• Brown sugar
• Brown butter
• Milk
• Vanilla

Whisk until smooth.

Step 3 — Form the Dough

Add dry ingredients to wet ingredients.
Mix until a soft dough forms.
Do not overmix — dough should be soft and slightly sticky.

Step 4 — Roll the Dough

• Lightly flour a surface
• Roll dough into a rectangle (about ¼-inch thick)

Step 5 — Add Filling

Spread softened butter evenly
Sprinkle cinnamon + brown sugar mixture
Press lightly so it sticks

Step 6 — Roll & Slice

Roll dough tightly into a log
Slice into 10–12 mini rolls

Step 7 — Bake

Place rolls into a greased baking pan
Bake at 350°F (175°C) for 18–22 minutes
Until golden brown and fluffy

 GLAZE INSTRUCTIONS

Whisk together:

• Cream cheese
• Powdered sugar
• Milk
• Vanilla

Spread over warm rolls so it melts into the swirls.

 TIPS FOR BEST RESULTS

• Brown butter adds deep caramel flavor — don’t skip it
• If dough feels sticky, dust lightly with flour
• Warm rolls absorb glaze better
• Add chopped pecans or walnuts for crunch

 FLAVOR VARIATIONS

Maple Glaze Version
Replace vanilla with maple syrup

Chocolate Cinnamon Version
Add mini chocolate chips to filling

Apple Pie Version
Add finely diced cinnamon apples inside

Extra Gooey Version
Add extra butter + sugar in the filling

 STORAGE

• Store at room temperature for 2 days
• Refrigerate up to 5 days
• Reheat in microwave 15–20 seconds