Mini Brown Butter Cinnabundts – Easy Recipe

Mini Brown Butter Cinnabundts are about to become your new obsession. Forget the giant, overwhelming cinnamon rolls; these delightful little morsels deliver all the irresistible flavor in perfectly portioned packages. Who doesn’t adore the gooey, spiced center and the sweet, tangy glaze that makes a cinnamon roll so utterly comforting? We certainly do! What truly sets these Mini Brown Butter Cinnabundts apart is the secret weapon: brown butter. That subtle toasty nuttiness infused into every bite elevates them from a simple treat to a sophisticated indulgence. They’re perfect for sharing (or not!), easy to make, and guaranteed to disappear in a flash. Prepare yourself for a cascade of cozy aromas and pure, unadulterated bliss as you bite into these tiny titans of flavor.

Mini Brown Butter Cinnabundts

Get ready to elevate your breakfast and brunch game with these utterly delightful Mini Brown Butter Cinnabundts! Forget those giant cinnamon rolls that leave you feeling overly stuffed. These mini versions are perfectly portioned, bursting with incredible flavor, and infused with the nutty richness of brown butter. The secret weapon here? The subtle tang from Greek yogurt and sourdough discard (or extra yogurt for convenience) adds a wonderful complexity and tenderness to the dough, making them incredibly moist. And let’s not even start on the luscious cream cheese frosting – it’s the perfect sweet crown for these little masterpieces. These are surprisingly simple to make, making them a fantastic weekend baking project or a special treat to impress guests.

Ingredients:

Instructions:

Brown the Butter and Prepare the Dough Base:

Begin extract by browning your butter. This is a crucial step for that incredible nutty flavor. Place the 1/2 cup of salted butter in a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts. You’ll see it start to foam, and then small brown bits will begin extract to form at the bottom of the pan. Keep a close eye on it, as it can go from perfectly browned to burnt very quickly. Once you see those beautiful golden-brown specks and smell a distinct nutty aroma, immediately remove the pan from the heat and pour the browned butter into a heatproof bowl. Let it cool for about 10-15 minutes while you gather your other ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mixture will form the structure of our cinnabundts.

Combine Wet Ingredients and Form the Dough:

In a separate bowl, whisk together the granulated sugar and the cooled brown butter. Then, add in the room temperature Greek yogurt, sourdough discard (or extra yogurt), room temperature eggs, and vanilla extract. Whisk until everything is well combined and smooth. The sourdough discard adds a subtle tang and helps create a tender crum extractb, while the Greek yogurt provides moisture and richness. If you don’t have sourdough discard, simply add another 1/2 cup of Greek yogurt for a similar moist and tender result. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough baked goods. The dough will be thick and slightly sticky.

Assemble the Cinnamon Swirl:

Now for the star of the show – the cinnamon swirl! In a small bowl, combine the 1/2 cup of brown sugar and the 1 tablespoon of cinnamon. Mix them together thoroughly. This fragrant mixture will be spread over the dough to create those irresistible swirls. Lightly grease and flour mini muffin tins (this is important for easy removal) or line them with mini muffin liners. You can also use a well-greased mini Bundt pan if you have one.

Fill and Bake the Mini Cinnabundts:

Divide the dough evenly among the prepared mini muffin cups, filling each about two-thirds full. You can use a small cookie scoop for this, which helps ensure consistent portion sizes. Sprinkle the cinnamon-sugar mixture generously over the top of each dough-filled cup. Gently press the cinnamon sugar into the dough so it adheres. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. The exact baking time will depend on your oven and the size of your mini muffin tins. It’s always best to check a few minutes early to prevent overbaking.

Make the Cream Cheese Frosting and Finish:

While the cinnabundts are baking and cooling slightly, prepare the luscious cream cheese frosting. In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar, mixing until well combined and no lumps remain. You want a thick but spreadable consistency. Once the mini cinnabundts have cooled in the tins for a few minutes, carefully remove them and transfer them to a wire rack to cool completely. Once they are completely cool, generously drizzle or spread the cream cheese frosting over the tops. The warmth of the cinnabundts can cause the frosting to melt too much, so ensuring they are fully cooled is key for that beautiful finish. Enjoy these delightful treats warm or at room temperature!

Conclusion:

I hope you’ve enjoyed diving into the delightful world of these Mini Brown Butter Cinnabundts! These little swirls of joy are truly special, offering that comforting cinnamon sugar embrace with the sophisticated nutty depth of brown butter. They bake up beautifully, creating perfectly portioned treats that are ideal for sharing, or for savoring all to yourself. Their versatility makes them a winner for any occasion, from a cozy morning breakfast to an elegant afternoon tea, or even a delightful dessert. The rich, buttery aroma that fills your kitchen as they bake is simply non-intoxicating, promising a truly satisfying experience with every bite. I strongly encourage you to give this recipe a try; I promise you won’t be disappointed! These Mini Brown Butter Cinnabundts are destined to become a new favorite.

Frequently Asked Questions:

Can I make these ahead of time?

Absolutely! You can prepare the dough the day before and refrigerate it. In the morning, let it sit at room temperature for about 30 minutes before shaping and baking. You can also bake them and store them in an airtight container at room temperature for up to 2 days. For longer storage, freezing is a great option.

What if I don’t have mini muffin tins?

No worries! You can adapt this recipe for a standard muffin tin, a loaf pan, or even a round cake pan. You’ll need to adjust the baking time, so keep a close eye on them. For a loaf pan, bake until a toothpick inserted into the center comes out clean, typically around 30-40 minutes. For a standard muffin tin, baking time will be closer to 20-25 minutes.

Can I add nuts or other mix-ins to the filling?

Yes, you absolutely can! Chopped pecans or walnuts are a wonderful addition to the cinnamon sugar filling, adding another layer of texture and flavor. You could also consider adding a pinch of nutmeg or cardamom for a different spiced profile.

Mini Brown Butter Cinnabundts

Delicious mini bundt cakes featuring the rich flavor of brown butter and a swirl of cinnamon sugar, topped with a creamy cream cheese glaze.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
12 mini bundt cakes

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
• 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
• 1 tbsp cinnamon
• 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 12 mini bundt cake pans.
2. Step 2
   In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Step 3
   In a separate bowl, cream together the brown butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy. Beat in the Greek yogurt, sourdough discard (or extra yogurt), eggs one at a time, 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 the remaining 1/2 cup brown sugar and cinnamon. Spoon half of the batter into the prepared bundt pans. Sprinkle about half of the cinnamon sugar mixture over the batter. Top with the remaining batter and sprinkle with the remaining cinnamon sugar mixture.
6. Step 6
   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
7. Step 7
   While the cakes are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until a smooth glaze forms. Add a tablespoon of milk or cream if needed to reach desired consistency.
8. Step 8
   Drizzle the glaze over the cooled mini bundt cakes.

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.