Mini Brown Butter Cinnabundts Easy Recipe

Mini Brown Butter Cinnabundts are here to revolutionize your mornings, and perhaps your afternoons and evenings too! There’s something undeniably magical about a warm, gooey cinnamon roll, and we’ve taken that beloved classic and elevated it to a whole new level of deliciousness. These aren’t just any cinnamon rolls; they’re bite-sized wonders packed with the nutty, caramelized depth of brown butter. This simple yet transformative step adds an unparalleled richness and aroma that will have you hooked from the very first whiff. Forget the stress of giant cinnamon rolls; these mini versions are perfect for portion control (or, let’s be honest, for indulgin extractg in a few without feeling guilty!). They bake up beautifully golden, with swirls of cinnamon sugar peeking through, promising a soft, tender crum extractb and that irresistible sticky glaze. Prepare to fall head over heels for these Mini Brown Butter Cinnabundts – they’re the ultimate comfort food hug in a perfectly proportioned package.

Mini Brown Butter Cinnabundts

Get ready to elevate your breakfast or dessert game with these absolutely delightful Mini Brown Butter Cinnabundts. We’re talking about those irresistible cinnamon roll flavors, but in a fun, bundt-shaped, and incredibly moist package. The secret weapon here? Brown butter! Browning butter adds a nutty, toasted depth of flavor that takes these cinnabundts from good to extraordinary. Paired with the tang of Greek yogurt and the subtle chegrape juicess from sourdough discard (if you use it!), these mini bundts are a flavor explosion waiting to happen. They’re perfect for sharing, or for indulgin extractg in a few yourself – we won’t judge!

Ingredients:

Instructions:

Prepare the Brown Butter and Dry Ingredients: The first step to unlocking incredible flavor is browning our butter. Place the 1/2 cup of salted butter for the batter into a light-colored saucepan over medium heat. Swirl the pan occasionally as the butter melts. You’ll see it foam, then the milk solids at the bottom will start to turn golden brown. Keep a close eye on it; it can go from perfectly browned to burnt very quickly! Once it smells nutty and has a rich, amber hue, immediately pour it into a heat-safe bowl to stop the cooking process. Let it cool slightly while you prepare the dry ingredients. In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Set this aside.

Combine Wet Ingredients and Brown Butter: In a large bowl, cream together the 1/2 cup granulated sugar and 1/4 cup brown sugar until well combined. Add the slightly cooled brown butter to the sugar mixture and mix until smooth. Next, incorporate the room temperature 3/4 cup Greek yogurt and the 1/2 cup sourdough discard (or the additional Greek yogurt). If you’re using sourdough discard, it will add a lovely subtle tang and contribute to a wonderfully tender crum extractb. Make sure all these wet ingredients are thoroughly mixed. Finally, whisk in the 2 room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 tsp vanilla extract.

Combine Wet and Dry Ingredients & Prepare Cinnamon Swirl: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; we want tender cinnabundts! In a small bowl, combine the 1/2 cup brown sugar (for the swirl) with the 1 tbsp cinnamon. This is your glorious cinnamon-sugar mixture that will create those signature swirls. Now, it’s time to get your mini bundt pans ready. Generously grease at least two mini bundt pans with butter, making sure to get into all the nooks and crannies. This is crucial for easy release later. A pastry brush works wonders for this.

Assemble the Mini Cinnabundts: Preheat your oven to 350°F (175°C). Now for the fun part – assembly! Divide about half of the batter evenly among the prepared mini bundt cups. Sprinkle about half of the cinnamon-sugar mixture over the batter in each cup. Then, carefully spoon the remaining batter over the cinnamon-sugar layer, ensuring it’s evenly distributed. Gently tap the pans on the counter a couple of times to release any large air bubbles.

Bake and Prepare the Glaze: Bake the mini cinnabundts for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown and they should smell heavenly! While your cinnabundts are baking, let’s make that luscious cream cheese glaze. In a medium bowl, beat the 6 oz softened cream cheese until smooth and creamy. Gradually add the 1 1/2 cups powdered sugar, mixing until well combined and smooth. Add a tablespoon of milk or cream at a time if the glaze is too thick, until it reaches your desired drizzling consistency. Once the cinnabundts are baked, let them cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

Glaze and Enjoy: Once the mini cinnabundts are fully cooled, it’s time for the grand finnon-alcoholic ale! Drizzle that decadent cream cheese glaze generously over each bundt. The glaze will drip down the sides, creating a beautiful and delicious finish. These are best enjoyed fresh, but will keep in an airtight container at room temperature for a couple of days. Get ready for smiles all around!

Conclusion:

I hope you’re as excited to bake these Mini Brown Butter Cinnabundts as I am to eat them! This recipe takes the classic cinnamon roll experience and elevates it with the irresistible nutty aroma and deep flavor of brown butter, all in perfectly portioned mini bundt cakes. The tender crum extractb, the gooey cinnamon-sugar swirl, and that rich brown butter glaze combine for an utterly divine treat that’s surprisingly easy to whip up. They’re perfect for a weekend brunch, a special occasion, or simply when you need a little comforting sweetness in your life. I truly encourage you to give these Mini Brown Butter Cinnabundts a try – you won’t regret it!

Serve these warm with a dollop of cream cheese frosting for an extra decadent touch, or enjoy them plain with a hot cup of coffee or tea. For a fun twist, consider adding a sprinkle of chopped toasted pecans or walnuts to the cinnamon sugar filling before rolling, or a drizzle of caramel sauce over the brown butter glaze. The possibilities are endless!

Frequently Asked Questions:

Can I make these ahead of time?

Absolutely! You can bake the Mini Brown Butter Cinnabundts up to a day in advance. Store them in an airtight container at room temperature. Gently warm them in a low oven (around 300°F or 150°C) for a few minutes before serving to recapture that fresh-from-the-oven deliciousness.

What’s the best way to brown butter?

Browning butter is all about patience. Melt your butter over medium heat, then let it simmer. You’ll see foam develop, and then tiny brown specks will start to appear at the bottom of the pan. Swirl the pan occasionally. The butter will go from golden to a rich amber color with a nutty fragrance. Be careful not to burn it! Remove it from the heat as soon as it reaches that perfect color and aroma.

Can I use a different type of pan?

While the mini bundt pan is ideal for their charming shape and even baking, you could adapt this recipe for mini muffin tins. The baking time will likely be shorter, so keep a close eye on them. The texture will be slightly different, more like a cupcake, but still delicious!

Mini Brown Butter Cinnabundts

Deliciously moist mini bundt cakes infused with rich brown butter and swirls of cinnamon sugar, topped 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
• 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 (or substitute with 1/2 cup extra Greek yogurt)
• 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 pans.
2. Step 2
   In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together the 1/2 cup salted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy. Beat in the Greek yogurt, sourdough discard (or extra yogurt), 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 1/2 cup brown sugar and 1 tbsp cinnamon for the swirl. Divide half of the batter into the prepared bundt pans. Sprinkle half of the cinnamon sugar mixture over the batter. Top with the remaining batter, then sprinkle with the remaining cinnamon sugar mixture, gently swirling with a toothpick.
5. Step 5
   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
6. Step 6
   While the bundts cool, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until smooth and creamy. Add a splash of milk or water if needed for desired consistency.
7. Step 7
   Drizzle the cream cheese glaze over the cooled mini 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.