Mini Brown Butter Cinnabundts-Deliciously Easy Recipe

Mini Brown Butter Cinnabundts are about to become your new obsession, and I’m so excited to share this recipe with you! Forget those giant, overwhelming cinnamon rolls. We’re talking about perfectly portioned, ridiculously delicious bites of pure joy. Imagin extracte the non-intoxicating aroma of toasted, nutty brown butter mingling with the sweet, spicy hug of cinnamon, all swirled into a tender, pillowy dough. That’s the magic we’re creating today with these delightful mini brown butter cinnabundts. What makes these so special, you ask? It’s the masterful combination of the deeply caramelized notes from the brown butter, which elevates the classic cinnamon roll flavor profile to an entirely new stratosphere. Plus, the mini size makes them utterly irresistible – perfect for a solo treat with your morning coffee or for sharing (if you can bear to!).

Mini Brown Butter Cinnabundts

Get ready to elevate your breakfast or dessert game with these absolutely divine Mini Brown Butter Cinnabundts! Forget those giant cinnamon rolls that are overwhelming; these adorable little bundts are perfectly portioned and bursting with rich, nutty brown butter flavor. The secret weapon here is the brown butter – it adds a depth and complexity that transforms a classic cinnamon roll into something truly special. Paired with a tangy Greek yogurt and sourdough discard base, these bundts are incredibly moist and tender. And the creamy, dreamy cream cheese glaze? Pure perfection. Let’s get baking!

Ingredients:

Baking the Bundts

1. Prepare the Brown Butter: The first magical step is browning our butter. Take your 1/2 cup of salted butter and place it in a light-colored saucepan over medium heat. As it melts, it will start to foam. Keep a close eye on it, swirling the pan occasionally. You’ll notice milk solids at the bottom of the pan starting to toast and turn a beautiful golden-brown color. This process usually takes about 5-8 minutes. Once it smells wonderfully nutty and has a rich amber hue, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process. Let it cool slightly. This brown butter is where all that amazing nutty flavor comes from!

2. Mix the Wet Ingredients and Sugars: In a large mixing bowl, whisk together the granulated sugar and the 1/4 cup of brown sugar. Add the slightly cooled brown butter and mix until well combined. Next, incorporate the room temperature Greek yogurt, sourdough discard (or extra yogurt if you’re not using discard), room temperature eggs, and vanilla extract. Whisk everything together until the mixture is smooth and homogenous. Having your wet ingredients at room temperature is key to ensuring they emulsify properly with the butter and sugars, leading to a tender crum extractb.

3. Combine Dry Ingredients and Form the Batter: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that your leavening agents and salt are evenly distributed throughout the flour, which is crucial for consistent rising. Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten too much, resulting in tough bundts. We want a tender, delicate crum extractb.

4. Create the Filling and Assemble the Bundts: In a small bowl, combine the 1/2 cup of brown sugar (for the filling) with the 1 tablespoon of cinnamon. Mix them well to create your fragrant filling. Now, it’s time to assemble these beauties. Lightly grease and flour a mini bundt pan (or two if you have them). Spoon about half of the batter into the prepared pan(s), spreading it evenly. Sprinkle about half of the cinnamon-sugar mixture over the batter. Then, carefully spoon the remaining batter over the cinnamon-sugar layer, making sure to cover it completely. You can also swirl in the remaining cinnamon-sugar mixture on top if you like a more visible cinnamon swirl, but it’s not strictly necessary as the flavor will permeate throughout.

5. Bake and Cool: Preheat your oven to 350°F (175°C). Bake the mini cinnabundts for approximately 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time can vary depending on your oven and the size of your mini bundt pan, so start checking around the 20-minute mark. Once they’re baked to golden perfection, let them cool in the pan for about 10 minutes before inverting them onto a wire rack to cool completely. Allowing them to cool in the pan for a bit prevents them from breaking when you try to remove them.

Cream Cheese Glaze

While your bundts are cooling, let’s whip up the irresistible cream cheese glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the powdered sugar, about half a cup at a time, mixing until fully incorporated and the glaze is thick and glossy. If the glaze becomes too thick, you can add a tiny splash of milk or cream (about 1 teaspoon at a time) until it reaches your desired drizzling consistency. Once the bundts are completely cool, generously drizzle the glaze over the tops, letting it cascade down the sides. The contrast of the warm, nutty bundt with the cool, tangy glaze is pure bliss! Enjoy these delightful mini treats!

Conclusion:

I hope you’re as excited about these Mini Brown Butter Cinnabundts as I am! This recipe truly elevates the classic cinnamon roll into something incredibly special. The rich, nutty depth from the browned butter in both the dough and the frosting is absolutely divine, making each bite a decadent experience. They’re perfectly portioned, making them ideal for sharing (or for enjoying solo, no judgment here!).

These little bundles of joy are wonderful served warm, straight from the oven, with a cup of coffee or tea. They’re also fantastic as a sweet treat for brunch, a special occasion, or just when you need a little pick-me-up. For variations, feel free to add a sprinkle of chopped pecans or walnuts into the cinnamon sugar filling, or experiment with a cream cheese frosting instead of the brown butter glaze for an extra tangy twist. I genuinely encourage you to give these Mini Brown Butter Cinnabundts a try; I promise they’ll become a new favorite!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, you can definitely make the dough for these Mini Brown Butter Cinnabundts ahead of time. Once the dough has completed its first rise, you can cover it tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30 minutes before shaping and baking.

What if I don’t have a mini muffin tin?

If you don’t have a mini muffin tin, you can adapt this recipe! You could make one larger bundt cake, or even regular-sized cinnamon rolls. Adjust the baking time accordingly; larger ones will take longer to bake through.

How do I store leftover Cinnabundts?

Store any leftover Mini Brown Butter Cinnabundts in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Reheat gently in a warm oven or microwave before enjoying.

Mini Brown Butter Cinnabundts

Delicious mini bundt cakes infused with the nutty aroma of brown butter and a swirl of cinnamon sugar, finished with a tangy cream cheese glaze.

Prep Time
25 Minutes

Cook Time
20 Minutes

Total Time
45 Minutes

Servings
12

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup salted butter, browned
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup Greek yogurt, at room temperature
• 1/2 cup sourdough discard, at room temperature
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup brown sugar, light or dark (for filling)
• 1 tbsp cinnamon (for filling)
• 6 oz cream cheese, softened
• 1 1/2 cups powdered sugar

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour mini bundt pans.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Step 3
   In a large bowl, cream together browned butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy. Beat in Greek yogurt, sourdough discard, eggs, and vanilla extract until well combined.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   In a small bowl, combine 1/2 cup brown sugar and cinnamon for the filling. Swirl about half of the batter into the prepared mini bundt pans. Sprinkle half of the cinnamon sugar mixture over the batter. Top with remaining batter and sprinkle with remaining cinnamon sugar mixture.
6. Step 6
   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   Let the bundts cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Step 8
   For the glaze, beat softened cream cheese until smooth. Gradually add powdered sugar and a tablespoon of milk or water (if needed for consistency) until a smooth glaze forms. Drizzle over cooled bundts.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.