Mini Brown Butter Sourdough Cinnabundts – Soft, Buttery, and Irresistible

Why You’ll Love This Recipe

Mini Brown Butter Sourdough Cinnabundts are everything you want in a sweet baked treat: soft, aromatic, deeply flavorful, and perfectly portioned. This recipe combines the tangy complexity of sourdough with the nutty richness of brown butter, creating a cinnamon bun that tastes bakery-worthy yet comforting and familiar. I developed this recipe as a way to use active sourdough starter in a special but approachable bake, and it quickly became a favorite. The mini size makes them ideal for sharing, brunch spreads, or enjoying without feeling overly indulgent. Browning the butter adds depth and warmth that pairs beautifully with cinnamon and sugar, while the sourdough provides a subtle tang that balances the sweetness. These cinnabundts bake up fluffy on the inside with lightly crisp edges, filling your kitchen with an irresistible aroma that feels like a weekend ritual.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sourdough starter gives the dough its signature tang and contributes to a soft, tender texture while enhancing flavor complexity.

All-purpose flour forms the structure of the dough, providing the right balance of softness and chew.

Brown butter adds a rich, nutty depth that elevates both the dough and the filling beyond traditional cinnamon rolls.

Milk helps hydrate the dough and creates a soft, enriched crumb.

Granulated sugar lightly sweetens the dough and supports fermentation.

Egg adds richness and improves the overall texture of the dough.

Salt balances sweetness and enhances all the flavors.

Brown sugar creates a deep, caramel-like sweetness in the filling.

Ground cinnamon delivers warm spice and classic cinnamon bun flavor.

Vanilla extract enhances the brown butter notes and rounds out the sweetness.

Powdered sugar is used for the glaze, creating a smooth and lightly sweet finish.

Cream or milk in the glaze ensures a pourable consistency and creamy mouthfeel.

Directions

Begin by browning the butter over medium heat until golden and fragrant, then allow it to cool slightly. In a large bowl, combine the sourdough starter, milk, sugar, egg, and cooled brown butter. Stir until well blended.

Gradually add the flour and salt, mixing until a soft dough forms. Knead until smooth and elastic, then cover and allow the dough to ferment until slightly puffy. This fermentation step develops flavor and improves texture.

Once fermented, roll the dough into a rectangle. Spread a thin layer of brown butter over the surface and sprinkle evenly with brown sugar and cinnamon. Roll the dough tightly into a log and slice into small, even pieces.

Arrange the rolls in a prepared baking dish, allowing space for expansion. Let them rise until light and slightly puffed. Bake until golden and cooked through.

While warm, drizzle with glaze made from powdered sugar, vanilla, and cream. Serve fresh for the best texture and flavor.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.

Servings and timing

This recipe makes approximately 20 mini cinnabundts. Preparation time is about 30 minutes, fermentation and rising take 6 to 8 hours total, and baking time is 20 minutes.

Storage/reheating

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to four days. Reheat gently in the oven or microwave until just warmed through.

Variations and Customizations

Mini Brown Butter Sourdough Cinnabundts are wonderfully adaptable. For a richer filling, add a touch of nutmeg or cardamom alongside the cinnamon. You can also fold finely chopped toasted pecans or walnuts into the filling for added texture.

If you prefer a less sweet version, reduce the brown sugar slightly and opt for a light glaze or skip it entirely. I tested these without glaze, and the brown butter flavor still shines beautifully.

For a festive variation, add orange zest to the dough or filling for brightness. You can also substitute part of the milk with cream for extra richness. These variations allow you to customize the rolls while keeping the core recipe intact.

Nutrition and Dietary Info

Nutrient	Per Serving
Calories	180
Protein (g)	4
Carbs (g)	26
Fat (g)	7
Saturated Fat (g)	4
Fiber (g)	1
Sugar (g)	10
Sodium (mg)	150

Expert Tips & Customizations

Perfect brown butter
Watch closely to avoid burning and capture the nutty aroma at peak flavor.

Dough consistency
The dough should be soft but not sticky; add flour gradually if needed.

Even slicing
Use a sharp knife or unflavored dental floss for clean cuts.

Fresh is best
These cinnabundts are at their peak the day they are baked.

FAQs

Can I use sourdough discard instead of active starter?

Yes, but the rise may be slower and slightly less airy.

Can I make these overnight?

Yes, refrigerate after shaping and bake the next morning.

Do these freeze well?

Yes, freeze baked rolls without glaze for up to two months.

Can I make them larger?

Yes, slice into fewer pieces for standard-sized rolls and adjust baking time.

What glaze works best?

A simple vanilla glaze complements the brown butter without overpowering it.

Can I make these dairy-free?

Yes, use plant-based butter and milk alternatives.

Conclusion

Mini Brown Butter Sourdough Cinnabundts are a delightful twist on classic cinnamon rolls, offering rich flavor, soft texture, and irresistible aroma. Perfect for brunch, holidays, or slow weekends, this recipe is a rewarding way to showcase sourdough baking at its finest.

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