Delicious Mini Brown Butter Sourdough Cinnabundts Recipe

There’s something utterly delightful about the aroma of freshly baked goods wafting through the kitchen, and it doesn’t get much better than Mini Brown Butter Sourdough Cinnabundts. Imagine these little bundles of joy rising in the oven, filling every corner of your home with the toasty fragrance of brown butter and cinnamon. Each bite reveals a flaky, tender texture that embraces a warm, caramelized sweetness you simply can’t resist.

Now, let’s be honest—who doesn’t love a pastry that’s not just good to look at but is also packed with that sourdough tang? It sparks nostalgia for those lazy Sunday mornings spent lounging in your pajamas, sipping coffee while enjoying a slice of bliss. Whether it’s a bright brunch, an intimate gathering, or just a little treat for yourself, these Cinnabundts promise an experience that’s truly heartwarming.

Ingredients for Mini Brown Butter Sourdough Cinnabundts

Here’s what you’ll need to make this delicious Mini Brown Butter Sourdough Cinnabundts:

605 g all-purpose flour – Essential for structure, choose a high-protein flour for optimal results.
66 g granulated sugar – Adds sweetness to the dough and enhances browning during baking.
12 g kosher salt – Improves flavor balance and controls yeast fermentation.
60 g active sourdough starter – Provides that beloved sourdough tang and helps with texture.
214 g water – Hydrates the flour, helping to create a smooth dough.
120 g whole milk – Adds richness and moisture for a tender crumb.
57 g unsalted butter, softened – Enriches the flavor and texture of the dough.
60 g mini chocolate chips – For a touch of sweet decadence, feel free to use more or less depending on your chocolate cravings.
1.5 g active dry yeast (optional) – Provides additional leavening, making your Cinnabundts rise beautifully.
340 g unsalted butter (for the butter block) – This is key for that luscious, flaky layer, so don’t skip it!

How to Make Mini Brown Butter Sourdough Cinnabundts

Follow these simple steps to prepare this delicious Mini Brown Butter Sourdough Cinnabundts:

Step 1: Make the Dough
In a stand mixer, add the all-purpose flour, water, whole milk, sourdough starter, granulated sugar, kosher salt, and optional yeast. Mix on low speed for about one minute until blended. Then, add in softened butter and the mini chocolate chips. Mix on medium speed for 3-4 minutes, until a smooth dough forms.

Step 2: First Rise
Cover the dough and let it rise in a bowl at room temperature until it has increased by 1.5 times, which should take around 3-4 hours. For maximum dough flavor, refrigerate it for 4 to 12 hours to develop a richer taste.

Step 3: Prepare the Butter Block
To create the magical layers in your Cinnabundts, you need a butter block. Pack 340 g of softened unsalted butter between two sheets of parchment paper and shape it into an 8″x8″ square. Chill it until it’s firm, which should take about 30 minutes.

Step 4: Laminate the Dough
Roll out the dough into a large rectangle, about 20″x12″. Place the chilled butter block in the center, folding the dough over it like a book to encase the butter. Chill the dough for about 30 minutes, then perform a single fold. To do this, fold the dough in thirds, wrap it in plastic, and chill overnight.

Step 5: Shape the Cinnabundts
The next morning, roll the dough into a 20″x12″ rectangle again. Cut it into strips measuring 1″x6″. Stack two strips offset from each other, then roll them into a spiral shape. Place the spirals, seam-side down, into a greased muffin tin and poke a small hole in the top with a finger for a whimsical touch.

Step 6: Final Proof
Cover the muffin tin and let your beautiful creations proof at room temperature for about 4-6 hours. You want them to appear jiggly and doubled in size. If you have a proofing box, feel free to use that for about 2-3 hours.

Step 7: Baking Time
Preheat your oven to 375°F (190°C). Before baking, sprinkle a few mini chocolate chips on top of each cruffin. Bake for 15 minutes, rotate the pan, then bake for an additional 10-15 minutes until they turn a lovely shade of deep golden brown.

Step 8: Enjoy!
Let them cool completely before removing from the tins. Now, grab a couple (or all twelve) and enjoy your delicious Mini Brown Butter Sourdough Cinnabundts with that coffee you’ve been dreaming about.

Get ready to fall in love with these delightful treats that will bring back cozy memories and create new ones around the breakfast table. Enjoy!

Perfecting Mini Brown Butter Sourdough Cinnabundts Cooking Process

Start by mixing your sourdough starter with the wet ingredients, then incorporate your dry ones for a smooth dough. While it rises, prep the butter block and let the dough rest overnight for maximum flavor.

Add Your Touch to Mini Brown Butter Sourdough Cinnabundts

Feel free to swap out the mini chocolate chips for nuts or dried fruits. You can also experiment with spices like nutmeg or cardamom for a seasonal twist on the traditional flavor.

Storing & Reheating Mini Brown Butter Sourdough Cinnabundts

Store your cruffins at room temperature in an airtight container for up to two days. To reheat, pop them in the oven at 350°F for about 5 minutes for that fresh-baked taste.

Start with a well-fed sourdough starter for best results; this enhances the flavor and texture. Always use softened butter when incorporating it into the dough to ensure even mixing. Don’t skip the resting time; it’s crucial for developing that flaky texture.

Baking these cruffins with friends turned into a hilarious baking disaster when we forgot to add the sugar, leading to a round of taste-testing that left everyone in stitches.

FAQs About Mini Brown Butter Sourdough Cinnabundts

What is Mini Brown Butter Sourdough Cinnabundts?

Mini Brown Butter Sourdough Cinnabundts are delightful baked treats that combine the traditional flavors of cinnamon rolls with the unique twist of sourdough. Infused with the rich, nutty flavor of brown butter, these mini cruffins are both fluffy and flaky. They feature layers of buttery dough and cinnamon sugar, making them perfect for breakfast or a sweet snack. With a bit of patience in the preparation process, these treats bring home-baked goodness right to your table. You’ll love their delicious taste and wonderful aroma!

How long does it take to make Mini Brown Butter Sourdough Cinnabundts?

Making Mini Brown Butter Sourdough Cinnabundts is a labor of love that takes about two days from start to finish. The key stages include mixing and fermenting the dough, preparing the brown butter, and laminating the dough to create that flaky texture. You’ll spend roughly one hour on actual preparation for mixing, shaping, and proofing, but let the dough rest overnight to develop its flavor. Patience is vital, but the result is absolutely worth the wait!

Can I customize the filling for Mini Brown Butter Sourdough Cinnabundts?

Absolutely! While the classic combination of cinnamon and sugar is delightful, feel free to experiment with your Mini Brown Butter Sourdough Cinnabundts. You can add chocolate chips, nuts, or dried fruits for extra flavor. Spices like nutmeg or cardamom can also uniquely enhance the taste. The versatility of the dough allows for creativity, so tailor it to your preferences. It’s all about making this recipe your own and enjoying the delicious outcomes!

How should I store Mini Brown Butter Sourdough Cinnabundts?

To keep your Mini Brown Butter Sourdough Cinnabundts fresh, store them in an airtight container at room temperature for up to two days. If you want to enjoy them over a longer period, consider freezing them. Wrap each cruffin tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply reheat them in the oven at 350°F for about five minutes. This will revive that fresh-baked goodness and enhance their flavor.

Conclusion for Mini Brown Butter Sourdough Cinnabundts

The journey of making Mini Brown Butter Sourdough Cinnabundts is as rewarding as it is delicious. From the unique flavor profile of brown butter to the ongoing process of shaping, proofing, and baking, every step contributes to the final result. Encourage yourself to customize them with different fillings for your unique twist. Trust me, once you prepare Mini Brown Butter Sourdough Cinnabundts, they’ll become a beloved staple in your home. Enjoy them warm, and you’ll be happily amazed at the flavor!

Chocolate Chip Sourdough Cruffins

Delicious Chocolate Chip Sourdough Cruffins blend the flavors of brownies with the texture of croissants, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 30 minutes mins

Resting Time 12 hours hrs

Total Time 2 days d

Servings: 12 cruffins

Course: Dessert Recipes

Cuisine: American

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Dough Ingredients

• 605 g all-purpose flour
• 66 g granulated sugar
• 12 g kosher salt
• 60 g active sourdough starter
• 214 g water
• 120 g whole milk
• 57 g unsalted butter softened and cut into 1/2" pieces
• 60 g mini chocolate chips
• 1.5 g active dry yeast optional

Butter Block

• 340 g unsalted butter for butter block

Equipment

• Stand mixer
• Muffin tin
• parchment paper
• Rolling Pin

Method

 

Making the Dough

1. In a stand mixer on low speed, mix flour, water, milk, sourdough starter, sugar, salt, and optional yeast for 1 minute; add softened butter and chocolate chips, mix for 3–4 minutes until smooth dough forms.
2. Let the dough rise in a bowl, covered, at room temperature until 1.5× increased (~3–4 hours), then refrigerate for 4–12 hours.

Preparing the Butter Block

1. Prepare the butter block by forming an 8"×8" square of 340 g butter between parchment and chilling until firm.

Laminating the Dough

1. Laminate the dough by enclosing the butter block, performing a book fold, chilling, then a single fold, and chilling again; rest overnight.

Shaping the Cruffins

1. Roll the dough into a ~20"×12" slab, cut into strips measuring 1"×6", stack two strips with offset, roll into a spiral, and place seam-side down in a muffin tin; poke a hole.

Proofing

1. Proof at room temperature for 4–6 hours until jiggly/doubled (or 2–3 hours in a proof box/steam).

Baking

1. Preheat oven to 375°F; top each cruffin with a few mini chocolate chips, bake for 15 minutes, rotate, and bake for an additional 10–15 minutes until deep golden.
2. Cool completely before removing from tins and serving.

Nutrition

Serving: 1cruffin

Notes

Start with a well-fed sourdough starter for best results; this enhances flavor and texture. Use softened butter for even mixing and don't skip resting time for flaky texture.

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