Mini Brown Butter Cinnabundts – Easy & Delicious

Mini Brown Butter Cinnabundts are about to become your new obsession. Imagin extracte all the comforting, gooey goodness of a classic cinnamon roll, but elevated with the nutty, caramelized magic of brown butter, all tucked into adorable, bite-sized bundt pans. If you’ve ever dreamt of a treat that’s both decadent and perfectly portioned, these mini wonders are your answer. People adore Cinnabundts for that irresistible swirl of cinnamon and sugar, the tender, pillowy dough, and that essential cream cheese frosting that ties it all together. But these Mini Brown Butter Cinnabundts take it a step further. Browning the butter before adding it to the dough and the filling unlocks a depth of flavor that’s simply non-intoxicating, turning an already beloved dessert into something truly extraordinary. Get ready for a taste of pure bliss in every little bundt!

Mini Brown Butter Cinnabundts

There’s something incredibly comforting about a warm, gooey cinnamon roll. But sometimes, the idea of making a full-sized batch can feel a little overwhelming. That’s where these Mini Brown Butter Cinnabundts come in! They deliver all the irresistible flavor and texture of a classic Cinnabundt, but in a perfectly portioned, bite-sized package. The secret weapon here is the brown butter – it adds a nutty, toasted depth of flavor that takes these little beauties to a whole new level. And with the tang from the Greek yogurt and sourdough discard, they’re wonderfully moist and tender. Perfect for a weekend treat, a special occasion breakfast, or just because you deserve something delicious.

Ingredients:

Instructions:

Prepare the Brown Butter and Dry Ingredients: The first magical step is to brown our butter. In a medium saucepan, melt the 1/2 cup of salted butter over medium heat. Keep a close eye on it, swirling the pan occasionally. You’ll see the butter foam up, then the milk solids at the bottom will start to turn golden brown and smell wonderfully nutty. This usually takes about 5-8 minutes. Once it reaches a beautiful amber hue, immediately pour it into a heatproof bowl to stop the cooking process. Let it cool slightly. While the butter cools, whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set this aside.

Combine Wet Ingredients and Form the Dough: In a large bowl, cream together the cooled brown butter with the 1/2 cup granulated sugar and 1/4 cup brown sugar until light and fluffy. This is where the flavor foundation is built! Next, add the room temperature Greek yogurt and sourdough discard (or extra yogurt). Mix until well combined. Stir in the room temperature eggs one at a time, ensuring each is incorporated before adding the next. Finally, whisk in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; we want a tender crum extractb! The dough will be slightly thick and sticky.

Assemble the Cinnabundts: Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin, or line it with mini cupcake liners. In a small bowl, combine the 1/2 cup brown sugar and 1 tablespoon of cinnamon for the filling. Roll out the dough on a lightly floured surface to about a 1/4-inch thickness. It will be a bit sticky, so don’t be afraid to use a little extra flour on your rolling pin and the surface. Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough. Then, tightly roll up the dough from one of the longer sides, creating a log. Slice the log into 1-inch thick rounds. Gently place each round into the prepared mini muffin cups. You should be able to fit about 18-24 mini cinnabundts, depending on the size of your tin and how generously you filled them.

Bake to Golden Perfection: Place the mini muffin tin into the preheated oven. Bake for 12-16 minutes, or until the cinnabundts are golden brown around the edges and a toothpick inserted into the center comes out clean. The tops should be slightly puffed and look irresistibly baked. Keep a close eye on them as mini baked goods can brown quickly. Once baked, let them cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. It’s important that they are completely cool before frosting, otherwise, the frosting will melt and slide off.

Whip up the Cream Cheese Frosting: While the cinnabundts are cooling, let’s make the dreamy frosting. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until thoroughly combined and the frosting is smooth and luscious. If the frosting seems too thick, you can add a tiny splash of milk or cream, about 1 teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar. Once the cinnabundts are completely cool, generously drizzle or spread the frosting over the tops.

These Mini Brown Butter Cinnabundts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. They are truly a delightful little treat that packs a big flavor punch! Enjoy every bite!

Conclusion:

And there you have it – your guide to creating absolutely irresistible Mini Brown Butter Cinnabundts! We’ve explored how the nutty depth of brown butter elevates the classic cinnamon roll experience, creating a flavor profile that’s both comforting and sophisticated. These little swirls are perfect for any occasion, from a special weekend brunch to an afternoon treat with your favorite hot beverage. I truly hope you’ll give this recipe a try; the aroma alone is worth the effort, and the taste is simply divine!

For serving, these Mini Brown Butter Cinnabundts are delightful served warm, straight from the oven, with that luscious cream cheese glaze drizzled generously over the top. They are also wonderful at room temperature, making them a fantastic option for potlucks or a make-ahead dessert. If you’re feeling adventurous, consider adding a sprinkle of chopped toasted pecans or walnuts to the cinnamon sugar filling before rolling, or even a touch of cardamom for an extra layer of spice.

I’m confident you’ll fall in love with these little bites of heaven. Happy baking!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it rise, shape it, and then refrigerate it overnight. Just bring it to room temperature for about 30-60 minutes before baking. This makes these Mini Brown Butter Cinnabundts even more convenient for busy mornings.

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

No problem! You can bake these as one large bundt cake in a standard bundt pan, or cut them into smaller, more traditional cinnamon roll shapes and bake them on a baking sheet. The cooking time will need to be adjusted accordingly, so keep an eye on them!

How do I properly brown the butter without burning it?

To brown butter, melt it in a light-colored saucepan over medium heat. Swirl the pan frequently. You’ll see it foam, then the milk solids at the bottom will begin extract to toast and turn golden brown. It will smell wonderfully nutty. Watch it closely, as it can go from perfectly browned to burnt very quickly!

Mini Brown Butter Cinnabundts

Deliciously moist mini bundt cakes infused with brown butter and a cinnamon swirl, finished with a sweet cream cheese glaze.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
12 mini bundts

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 a mini bundt pan.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together melted brown butter (use the 1/2 cup butter, melted and slightly browned), granulated sugar, and 1/4 cup brown sugar. Beat in Greek yogurt, sourdough discard, eggs, and vanilla extract until well combined.
3. Step 3
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4. Step 4
   In a small bowl, combine the remaining 1/2 cup brown sugar and 1 tbsp cinnamon for the swirl. Spoon half of the batter into the prepared mini bundt pan. Sprinkle half of the cinnamon sugar mixture over the batter. Top with the remaining batter and sprinkle with the rest of the cinnamon sugar mixture.
5. Step 5
   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6
   Let the bundts cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
7. Step 7
   For the glaze, beat together softened cream cheese and powdered sugar until smooth. Add a tablespoon of milk or water at a time, if needed, to reach desired drizzling consistency. 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.