Mini Brown Butter Sourdough Cinnabundts

Mini Brown Butter Sourdough Cinnabundts: The Bite-Sized Brunch Stars You Didn’t Know You Needed

Hey there, baking buddy! Chef Jackson here, and today I’m letting you in on one of my favorite kitchen secrets: Mini Brown Butter Sourdough Cinnabundts. Yes, that’s a mouthful to say—and an even better mouthful to eat. These little bundt-style cinnamon rolls are golden, gooey, tangy-sweet perfection, kissed with nutty brown butter and baked in mini bundt pans for max cuteness and crust. They’re basically the fancy cousin of your classic cinnamon roll—but with serious personality.

If you’ve got some sourdough discard lying around and you’re tired of waffles and crackers (been there), this recipe is about to level up your leftovers in the most delicious way. Whether you’re serving these at brunch, gifting them to a friend, or hoarding them in your freezer for midnight snacking (no judgment), these cinnabundts are mini miracles.

The Story Behind the Swirl

Let’s rewind to last spring. I was knee-deep in sourdough experiments (like the rest of the world), and my starter, Bubbles, was producing discard faster than I could bake through it. One rainy Sunday, I browned some butter for cookies, saw my dusty mini bundt pan on the shelf, and lightning struck: cinnamon rolls…but make them fancy. Add the tang of sourdough and the caramel depth of brown butter? Chef’s kiss.

I whipped up the dough, swirled in the good stuff, popped it into those little pans, and let the oven do its thing. The result? Puffy, swirly, brown-buttered bundles of breakfast joy with those gorgeous bundt ridges that catch every drip of glaze. I was obsessed. And now? So are all my brunch guests.

What You’ll Need to Make Mini Cinnabundts

For the Dough:

• 1/2 cup active sourdough discard (unfed)
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
• 1 egg
• 1/4 cup melted butter (not browned yet)
• 1 tsp vanilla extract

For the Brown Butter Filling:

• 1/3 cup butter
• 1/2 cup brown sugar
• 2 tsp cinnamon
• Pinch of salt

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla

Optional: Add a spoonful of cream cheese or browned butter to the glaze for extra decadence!

Let’s Bake Magic: Step-by-Step

Step 1: Brown That Butter

Melt 1/3 cup butter in a saucepan over medium heat, stirring constantly. Watch for golden bits and a nutty aroma—don’t walk away! Once browned, remove from heat and stir in brown sugar, cinnamon, and a pinch of salt. Set aside to cool slightly.

Step 2: Make the Dough

In a large bowl, whisk sourdough discard, buttermilk, egg, melted butter, vanilla, and sugar. In a separate bowl, mix flour, salt, baking powder, and baking soda. Fold dry into wet until a soft dough forms. Knead gently until smooth, 2–3 minutes.

Step 3: Roll & Fill

Roll dough into a rectangle (about 12×8 inches). Spread the brown butter cinnamon filling over the surface. Roll up tightly from the long side and slice into 1-inch rounds.

Step 4: Bundle Up

Grease your mini bundt pan well. Press each roll, cut side up, into the pan cavities. Don’t worry if they look a little smushed—they’ll puff up beautifully.

Step 5: Bake to Brunch Bliss

Bake at 350°F (175°C) for 18–22 minutes until golden and set. Cool for 5–10 minutes, then gently remove from pan (use a butter knife to loosen edges if needed).

Step 6: Glaze & Praise

Whisk glaze ingredients until smooth. Drizzle over warm cinnabundts, letting it pool in those ridges. Cue applause.

How to Serve Like a Brunch Boss

Recipe Variations: Make It Yours

• Maple Pecan: Add chopped pecans and a splash of maple extract to the filling.
• Chai Spice: Swap cinnamon for chai spice blend and add a little cardamom to the glaze.
• Orange Creamsicle: Add orange zest to the dough and glaze. Dreamy.
• Savory Twist: Skip sugar and add garlic, herbs, and cheese to filling for a brunchy surprise.

Mini Brown Butter Sourdough Cinnabundts

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• Author: Jackson Walker
• Total Time: 45 minutes
• Yield: 6

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Ingredients

For the Dough:
• 1/2 cup sourdough discard (unfed starter)
• 1/2 cup milk (lukewarm)
• 1 tbsp sugar
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp instant yeast (optional for faster rise)

For the Filling:
• 2 tbsp browned butter
• 2 tbsp brown sugar
• 1 tsp cinnamon

For the Glaze (optional):
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp vanilla

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Instructions

Mix sourdough, milk, sugar, flour, salt (and yeast if using). Knead into a soft dough. Let rise 1–2 hrs or overnight in fridge.

Roll out dough, brush with browned butter, and sprinkle cinnamon sugar. Roll and cut into small spirals.

Place spirals in greased mini bundt pans. Let rise 30–60 mins.

Bake at 350°F (175°C) for 20–25 mins until golden.

Drizzle with glaze and serve warm!

• Prep Time: 20 mins
• Cook Time: 25 minutes

Nutrition

• Calories: 190 per serving

Final Thoughts: Your New Signature Bake

Mini Brown Butter Sourdough Cinnabundts aren’t just a recipe—they’re a whole moment. They turn sourdough discard into something crave-worthy. They’re adorable, impressive, and guaranteed to earn you the title of Brunch Royalty. Whether you bake them for a cozy weekend or a fancy potluck, these cinnabundts bring the magic.

So go ahead—preheat that oven, grab your mini bundt pan, and let’s swirl up some joy. You deserve it.