Mini Brown Butter Cinnabundts Deliciously Easy

Mini Brown Butter Cinnabundts are the tiny treats that are destined to become your new obsession. Forget the fuss of traditional cinnamon rolls; these delightful little swirls offer all the cozy, comforting flavors you crave in a perfectly portioned package. We all love that non-intoxicating aroma of warm cinnamon and sugar, but what truly elevates these mini brown butter cinnabundts is the nutty, caramelized depth that brown butter brings to the party. It transforms the ordinary into the extraordinary, infusing every bite with a sophisticated richness that’s utterly irresistible. Imagin extracte a tender, pillowy dough swirled with a fragrant cinnamon-sugar filling, then bathed in that luscious brown butter goodness – pure bliss! These little gems are perfect for sharing, for a special weekend breakfast, or frankly, for whenever a sweet craving strikes. Get ready to fall head over heels for these delicious mini brown butter cinnabundts.

Mini Brown Butter Cinnabundts

There’s something incredibly comforting and satisfying about a warm, gooey cinnamon roll. But sometimes, a full-sized one feels a bit… much. That’s where these mini cinnabundts come in! They’re perfectly portioned little bites of heaven, packed with all the cozy, spiced flavor you crave, with a delightful brown butter twist that elevates them from ordinary to extraordinary. And the best part? They’re surprisingly easy to whip up. Whether you’re looking for a special weekend treat, a delightful brunch addition, or just a way to brighten your day, these mini cinnabundts are sure to be a hit. The sourdough discard adds a subtle tang and incredible tenderness, making these incredibly moist and delicious. Don’t worry if you don’t have sourdough discard; I’ve included a simple substitution that will yield equally delightful results.

Ingredients:

Cooking Instructions:

Preparing the Batter

First things first, let’s get our dry ingredients ready. In a medium bowl, whisk together the 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking them thoroughly ensures that the leavening agents and salt are evenly distributed throughout the batter, which is crucial for a uniform rise and texture. Set this bowl aside for now.

Now comes the magic of brown butter! In a light-colored saucepan over medium heat, melt the 1/2 cup of salted butter. Swirl the pan occasionally as the butter melts and begin extracts to foam. You’ll notice tiny brown bits starting to form at the bottom of the pan, and the butter will develop a nutty, toasty aroma. This is exactly what we want! Keep a close eye on it, as it can go from perfectly browned to burnt very quickly. Once it smells wonderfully nutty and has a rich amber color, immediately remove it from the heat to prevent it from burning. Pour this browned butter into a large mixing bowl.

To the bowl with the browned butter, add the 1/2 cup of granulated sugar and the 1/4 cup of brown sugar. Whisk these together until well combined. Next, add the room temperature 3/4 cup of Greek yogurt and the 1/2 cup of sourdough discard (or your extra Greek yogurt). The room temperature ingredients are important here because they help everything emulsify smoothly, preventing the butter from seizing. Whisk everything together until you have a smooth, homogenous mixture. Then, add the 2 room temperature eggs and the 1 teaspoon of vanilla extract. Whisk again until everything is thoroughly incorporated and the batter looks glossy.

Now, it’s time to combine our wet and dry ingredients. Gradually add the dry ingredients from step 1 to the wet ingredients in the large mixing bowl, mixing on low speed (if using a stand mixer) or stirring with a spatula until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, leading to tougher cinnabundts. A few small lumps are perfectly fine. The batter should be thick but pourable.

Assembling and Baking the Cinnabundts

Preheat your oven to 350°F (175°C). Lightly grease and flour a mini muffin tin or a 12-cup standard muffin tin. If you’re using a standard tin and want them to be truly “mini,” you might get more than 12, or you can adjust the baking time accordingly. Alternatively, you can line the muffin tin with mini muffin liners. Now, spoon the batter evenly into the prepared muffin cups, filling each one about two-thirds full. This will allow them enough room to rise without overflowing.

For the cinnamon swirl, in a small bowl, combine the 1/2 cup of brown sugar and the 1 tablespoon of cinnamon. Stir them together until you have an even mixture. You can lightly sprinkle a little of this mixture on top of each cinnabundt batter before baking if you like, but the real flavor is developed in the next step.

Bake for approximately 18-22 minutes for mini muffins, or 20-25 minutes for standard muffins, or until a toothpick inserted into the center comes out clean and the tops are golden brown and slightly puffed. The exact baking time will depend on your oven and the size of your muffin tin. Keep an eye on them towards the end of the baking time to prevent overbaking.

Creating the Cream Cheese Frosting

While your cinnabundts are baking or cooling, let’s make the luscious cream cheese frosting. In a medium bowl, beat the 6 oz of softened cream cheese with an electric mixer until it’s smooth and creamy. Make sure your cream cheese is truly softened; this is key to a lump-free frosting.

Gradually add the 1 1/2 cups of powdered sugar, about half a cup at a time, beating well after each addition until fully incorporated. The mixture will start to thicken. You can add a tiny splash of milk or cream (about a teaspoon at a time) if you find the frosting to be too thick, but remember we want it to be spreadable, not runny. Beat until the frosting is smooth, creamy, and has a nice, spreadable consistency.

Once the mini cinnabundts have cooled in the muffin tin for about 5-10 minutes, carefully transfer them to a wire rack to cool completely. It’s important to let them cool down before frosting, otherwise, the frosting will melt right off. Once they are completely cooled, generously slather each mini cinnabundt with the delicious cream cheese frosting. Enjoy these delightful little treats warm or at room temperature. They are best enjoyed the same day they are made, but can be stored in an airtight container at room temperature for up to two days. Happy baking!

Conclusion:

I hope you’re as excited as I am to try these Mini Brown Butter Cinnabundts! These delightful little treats are simply irresistible, combining the nutty, caramelized depth of brown butter with the comforting warmth of cinnamon swirls, all in a perfectly portioned, bundt-shaped package. They’re incredibly versatile and perfect for any occasion, from a special brunch to an afternoon pick-me-up. The miniature size makes them ideal for sharing (or not!), and they bake up beautifully with a gorgeous golden-brown hue and a tender, moist crum extractb.

I love serving these warm, drizzled with the simple cream cheese glaze, alongside a steaming mug of coffee or a glass of cold milk. For a more indulgent treat, consider a dollop of whipped cream or even a scoop of vanilla bean ice cream. Don’t be afraid to get creative with variations! You could add a sprinkle of chopped nuts to the cinnamon filling, or swirl in some chocolate chips for an extra layer of decadence. Perhaps a touch of orange zest in the glaze for a citrusy brightness? Whatever you choose, I encourage you to give these Mini Brown Butter Cinnabundts a try. You won’t be disappointed!

Frequently Asked Questions:

Can I make these ahead of time?

Absolutely! You can prepare the batter and filling the day before and store them covered in the refrigerator. Let them sit at room temperature for about 30 minutes before baking to ensure they cook evenly. The glaze is best made fresh, but you can also prepare it a few hours in advance and store it covered at room temperature.

How do I properly brown butter?

Browning butter is a simple process that adds incredible flavor. Melt your butter in a light-colored saucepan over medium heat. Swirl the pan occasionally. The butter will foam, then the milk solids will start to separate and turn golden brown at the bottom of the pan. Watch it closely – it can go from perfectly browned to burnt very quickly! Once it smells nutty and has a rich, amber color, immediately remove it from the heat to prevent overcooking.

Mini Brown Butter Cinnabundts

Delicious mini bundt cakes featuring a rich brown butter flavor, cinnamon swirl, and a creamy cream cheese glaze.

Prep Time
25 Minutes

Cook Time
20 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 mini bundt pans.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Step 3
   In a large bowl, cream together the browned butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy. Beat in Greek yogurt, sourdough discard, 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 1/2 cup brown sugar and cinnamon for the swirl.
6. Step 6
   Spoon half of the batter into the prepared bundt pans. 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. Swirl gently with a toothpick.
7. Step 7
   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8
   Let the bundts cool in the pans for 5 minutes before inverting onto a wire rack to cool completely.
9. Step 9
   While the bundts cool, prepare the glaze. In a medium bowl, beat softened cream cheese until smooth. Gradually beat in powdered sugar until smooth and creamy. Add a tablespoon of milk or water if needed for desired consistency.
10. Step 10
    Drizzle the glaze over the cooled 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.