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
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