Mini Brown Butter Sourdough Cinnabundts are a delightful twist on the classic cinnamon bundt cake. These mini treats are infused with the rich, nutty flavor of brown butter and the tangy essence of sourdough, resulting in a unique and irresistible dessert. Perfect for brunches, afternoon teas, or as a sweet indulgence, these cinnabundts offer a perfect balance of sweetness and warmth, making them a must-try for all baking enthusiasts.

With a soft, moist crumb and a cinnamon-infused glaze, Mini Brown Butter Sourdough Cinnabundts are a delightful treat for any occasion. Whether you’re a seasoned baker looking for a new challenge or a novice in the kitchen, this recipe is sure to impress with its depth of flavor and comforting aroma.

Recipe Quick Facts

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12

Difficulty Level: Medium

Cuisine Type: Dessert

Course: Sweet Treat

Dietary Labels: Vegetarian

Why You’ll Love This Recipe

– The combination of brown butter and sourdough adds a depth of flavor that sets these cinnabundts apart.

– These mini treats are perfect for sharing at gatherings or enjoying as a special snack.

– The recipe is easily adaptable to suit different dietary preferences and can be made ahead for convenience.

Ingredients

For the Cinnabundts

– 1 cup all-purpose flour

– 1/2 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, browned

– 1/2 cup granulated sugar

– 1/4 cup sourdough starter

– 1/4 cup milk

– 1 large egg

For the Cinnamon Glaze

– 1 cup powdered sugar

– 2-3 tablespoons milk

– 1/2 teaspoon ground cinnamon

For best results, use high-quality ingredients, especially for the brown butter, as it significantly impacts the flavor profile of the cinnabundts.

Equipment Needed

– Mixing bowl

– Whisk

– Mini bundt cake pan

– Cooling rack

Step-by-Step Instructions

1. Preheat the oven to 350°F and grease the mini bundt cake pan.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a separate bowl, mix the brown butter and sugar until light and fluffy.

4. Add the sourdough starter, milk, and egg to the butter mixture and combine well.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Divide the batter evenly among the mini bundt cavities and bake for 20-25 minutes.

7. Allow the cinnabundts to cool slightly before removing them from the pan and placing them on a rack.

8. In a small bowl, whisk together the ingredients for the cinnamon glaze until smooth.

9. Drizzle the glaze over the cooled cinnabundts and let it set before serving.

Include step photos here for visual guidance.

Pro Tips for Success

– Ensure the brown butter is cooled before incorporating it into the batter to prevent the eggs from scrambling.

– Do not overmix the batter to maintain the tender texture of the cinnabundts.

– Adjust the sweetness of the glaze to your preference by adding more or less powdered sugar.

Substitutions & Variations

– For a dairy-free version, substitute the butter with coconut oil and use a plant-based milk.

– Experiment with different glazes such as a lemon or orange glaze for alternative flavor profiles.

– Add chopped nuts or raisins to the batter for extra texture and flavor.

Storage & Make-Ahead Tips

– These cinnabundts can be kept at room temperature in an airtight container for up to 3 days.

– To freeze, wrap the cinnabundts individually in plastic wrap and store them in a freezer-safe bag for up to 1 month.

– Reheat the cinnabundts in the microwave for a few seconds or in a low oven until warmed through.

– The batter can be prepared ahead and refrigerated overnight before baking for a quick treat the next day.

Serving Suggestions

– Enjoy these cinnabundts with a cup of hot coffee or a glass of cold milk for a delightful snack.

– Serve them alongside fresh berries or a scoop of vanilla ice cream for a decadent dessert.

– Garnish with a sprinkle of cinnamon or a dusting of powdered sugar for an elegant presentation.

Nutrition Information (Per Serving)

Calories: 220 | Protein: 3g | Carbohydrates: 30g | Fat: 10g | Fiber: 1g | Sugar: 18g | Sodium: 150mg

FAQ

1. Can I make this ahead?
Yes, you can prepare the batter ahead and bake the cinnabundts when needed.

2. Can I bake instead of fry?
These cinnabundts are baked for a healthier alternative to frying.

3. What can I substitute for sourdough starter?
You can use buttermilk as a substitute for sourdough starter.

4. How do I know when it’s done?
Insert a toothpick into the cinnabundt; if it comes out clean, they are done.

5. Can I freeze leftovers?
Yes, you can freeze the cinnabundts for future enjoyment.

6. How long do they last?
These cinnabundts will stay fresh for up to 3 days when stored properly.

Recipe Notes

Mini Brown Butter Sourdough Cinnabundts are a delightful treat that combines the richness of brown butter with the tang of sourdough for a unique flavor experience. These mini cakes are perfect for sharing or indulging in a sweet snack. Experiment with different glazes and additions to customize this recipe to your preferences.