Description
Soft, fluffy mini sourdough cinnamon rolls made extra rich with nutty brown butter and finished with a sweet vanilla glaze—perfect bite-sized cinnabun-style treats.
Ingredients
- 1/2 cup active sourdough starter
- 3/4 cup whole milk, warm
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup unsalted butter, browned and cooled
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup softened butter (for filling)
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together sourdough starter, warm milk, granulated sugar, egg, and cooled brown butter.
- Add flour, salt, and baking soda, mixing until a soft dough forms.
- Knead dough until smooth, cover, and let rest for 30 minutes.
- Roll dough into a rectangle and spread softened butter evenly over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over butter.
- Roll dough tightly into a log and slice into mini rolls.
- Arrange rolls in a greased baking dish, cover, and let rise for 4–6 hours or overnight in the refrigerator.
- Bake at 350°F (175°C) for 20–25 minutes until golden.
- Whisk powdered sugar, milk, and vanilla to make glaze and drizzle over warm rolls.
Notes
- Brown butter adds deep, nutty flavor—do not skip it.
- Overnight fermentation improves flavor and texture.
- Serve warm for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American