Mini Brown Butter Cinnabundts – Delicious Quick Recipe

Mini Brown Butter Cinnabundts are more than just a treat; they are a little slice of heaven, perfectly portioned for ultimate enjoyment. If you’ve ever fallen head over heels for the irresistible aroma of cinnamon and sugar wafting from a bakery, you’re about to embark on a culinary adventure that will redefine your indulgence. We all love Cinnabundts for their gooey, cinnamon-swirled centers and their comforting, sweet embrace. But what if I told you we could elevate this beloved classic into something even more extraordinary? The secret lies in the magic of brown butter. By toasting our butter until it’s a nutty, golden elixir, we infuse these mini bundts with a depth of flavor that is simply unparalleled. Get ready to experience the rich, complex notes that only brown butter can impart, transforming your everyday into an occasion with these delightful Mini Brown Butter Cinnabundts.

Get ready to bake something truly special!

this recipe

Mini Brown Butter Cinnabundts

There’s something undeniably comforting about a warm, cinnamon-swirled treat, and these Mini Brown Butter Cinnabundts deliver all that gooey, spiced goodness in perfectly portioned, adorable packages. What sets these apart, you ask? The secret weapon: brown butter! Browning butter adds a nutty, caramel-like depth that elevates a simple cinnamon roll into something truly spectacular. And using Greek yogurt and sourdough discard in the batter ensures a tender crum extractb with a delightful tang that beautifully balances the sweetness.

These little bundts are surprisingly easy to make and are perfect for a weekend brunch, a special treat for the kids, or even a delightful afternoon pick-me-up with a cup of coffee. The mini bundt pan is key here – it ensures even baking and those beautiful, individual swirls. Don’t worry if you don’t have a mini bundt pan; you can also use mini muffin tins, though the shape will be a bit different. Let’s get baking!

Ingredients:

Making the Batter

1. Prepare Your Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that your leavening agents and salt are evenly distributed, which will lead to a consistent rise and flavor throughout your cinnabundts. Set this aside.

2. Brown the Butter and Cream the Sugars: In a medium saucepan, melt the 1/2 cup of salted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a rich, nutty brown color and smells fragrant. This is where the magic happens! Watch it carefully; it can go from perfectly browned to burnt very quickly. Once browned, immediately pour the butter into a heatproof bowl to stop the cooking process. Let it cool slightly for about 5-10 minutes. Add the granulated sugar and the 1/4 cup of brown sugar to the cooled brown butter. Beat with an electric mixer on medium speed until light and fluffy. This process incorporates air and creates a sweet base for our batter.

3. Incorporate Wet Ingredients: To the creamed butter and sugar mixture, add the room temperature Greek yogurt and the sourdough discard (or extra Greek yogurt). Beat until well combined. Then, add the room temperature eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract. The room temperature ingredients are important for a smooth emulsion; cold ingredients can cause the butter to seize and result in a less desirable texture.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can develop the gluten in the flour and lead to tough cinnabundts. A few streaks of flour are okay; they will disappear as you fold.

Assembling and Baking

5. Prepare the Cinnamon Filling: In a small bowl, stir together the 1/2 cup of brown sugar (light or dark) and the 1 tablespoon of cinnamon until well combined. This simple mixture will create those irresistible cinnamon swirls.

6. Assemble the Cinnabundts: Generously grease and flour your mini bundt pan. This is a crucial step to ensure your beautiful cinnabundts release cleanly. Spoon about 1 tablespoon of batter into each mini bundt cup. Then, sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter in each cup. Gently swirl the cinnamon mixture into the batter using a toothpick or the tip of a knife. You don’t want to mix it in completely, just create beautiful swirls. Top with another tablespoon of batter, ensuring the cinnamon filling is mostly covered.

7. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center of a cinnabundt comes out clean. The exact baking time will depend on your oven and the size of your mini bundt pan. Keep an eye on them during the last few minutes to prevent over-baking. Let them cool in the pan for about 10 minutes before inverting them onto a wire rack to cool completely.

Whipped Cream Cheese Frosting

While your cinnabundts are cooling, let’s whip up the creamy, tangy frosting.

1. Cream the Cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Ensure it’s truly softened; this makes it much easier to work with and prevents lumps in your frosting.

2. Add Sweetness and Flavor: Gradually add the powdered sugar, mixing on low speed until incorporated. Then, add a splash of milk or cream (about 1-2 tablespoons) if needed to reach your desired drizzling consistency. Mix on medium-high speed until light and fluffy. Taste and adjust sweetness if necessary.

3. Frost and Serve: Once the mini cinnabundts are completely cool, generously drizzle or spread the cream cheese frosting over the top. For an extra touch, you can sprinkle a little extra cinnamon on top of the frosting. Serve immediately and enjoy the delightful combination of brown butter, cinnamon, and tangy cream cheese! These are best enjoyed fresh.

Conclusion:

And there you have it – our delightful recipe for Mini Brown Butter Cinnabundts! I truly believe these little bundles of joy are a game-changer. The rich, nutty depth from the brown butter elevates the classic cinnamon roll flavor to a whole new level, making each bite an unforgettable experience. Their mini size makes them perfect for portion control (or not!) and they are incredibly fun to make, whether you’re a seasoned baker or just starting out. They are fantastic served warm, drizzled with that luscious cream cheese frosting, making them an ideal treat for brunch, a special occasion, or simply as an indulgent afternoon pick-me-up. Don’t hesitate to get creative with them! You can add a sprinkle of chopped pecans or walnuts to the filling for added texture, or a touch of orange zest to the frosting for a bright, citrusy twist. I wholeheartedly encourage you to give these Mini Brown Butter Cinnabundts a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I make these ahead of time?

Yes, absolutely! You can prepare the dough, let it rise, shape the bundts, and place them in your mini muffin tin. Cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking as usual. The frosting is best made fresh.

What kind of pan do I need for these?

You’ll need a mini muffin tin or a mini bundt pan. If you don’t have either, you can try shaping them into small free-form swirls on a baking sheet, but they won’t have that signature bundt shape. The mini bundt pan, if you have one, really adds to the charm!

My brown butter is oily. Did I do something wrong?

Not at all! It’s completely normal for brown butter to have some oil separation. Just give it a good whisk before incorporating it into the recipe. The goal is to get those beautiful nutty brown bits at the bottom of the pan, which are full of flavor!

Mini Brown Butter Cinnabundts

Delightful mini bundt cakes infused with nutty brown butter and a sweet cinnamon swirl, finished with a tangy 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, browned
• 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 light or dark brown sugar
• 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, and vanilla extract until well combined.
4. Step 4
   Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   In a small bowl, combine 1/2 cup brown sugar and cinnamon for the swirl.
6. Step 6
   Spoon about half of the batter into the prepared mini bundt pans. Sprinkle half of the cinnamon sugar mixture over the batter. Spoon the remaining batter on top, then 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 bundts cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
9. Step 9
   For the glaze, beat softened cream cheese and powdered sugar until smooth. Add a tablespoon of milk or water if needed to reach desired 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.