Mini Brown Butter Cinnabundts Easy Recipe

Mini Brown Butter Cinnabundts are about to become your new obsession, and I couldn’t be more excited to share this recipe with you! Imagin extracte all the gooey, cinnamon-swirled goodness of a classic Cinnabun, but miniaturized and elevated with the nutty, caramel notes of brown butter. It’s a combination that truly sings, and trust me, these little beauties are dangerously addictive. We all love Cinnabundts for their comforting warmth and the irresistible scent that fills the kitchen, but what makes these Mini Brown Butter Cinnabundts truly special is that touch of sophisticated flavor. The brown butter transforms the humble cinnamon swirl into something extraordinary, making each bite a delightful revelation. Get ready to impress yourself and everyone you share them with!

Mini Brown Butter Cinnabundts

Get ready for a flavor explosion that’s surprisingly easy to make! These mini cinnabundts are a delightful twist on the classic cinnamon roll, baked in bundt pans for an adorable, self-contained treat. The secret to their incredible depth of flavor? Brown butter. Browning the butter adds a nutty, toasted dimension that takes these little cakes to a whole new level. Coupled with a tangy Greek yogurt and sourdough starter base (don’t worry, the sourdough adds a wonderful subtle complexity without an overpowering tang!), these mini bundts are incredibly moist and irresistible. Perfect for a weekend brunch, an afternoon pick-me-up, or even a special dessert. Let’s get baking!

Ingredients:

Instructions:

Prepare Your Bundt Pans and Preheat Oven

The first step to baking beautiful mini bundts is to get your equipment ready. I like to use mini bundt pans, which usually hold about 6 cups of batter in total, yielding about 6-12 mini bundts depending on the size of your pans. Generously grease and flour your mini bundt pans. This is a crucial step to ensure your delicate cakes release cleanly. You can use butter or baking spray for greasing, and then dust with flour, tapping out any excess. Alternatively, you can use a good quality baking spray that contains flour. While you’re at it, preheat your oven to 350°F (175°C). Having your pans prepped and oven hot ensures you can get the batter in quickly once it’s ready.

Brown the Butter and Mix the Dry Ingredients

Now for the star of the show – brown butter! In a light-colored saucepan over medium heat, melt the 1/2 cup of salted butter. Swirl the pan occasionally as it melts. You’ll notice it will start to foam, then the foam will subside, and you’ll see tiny brown specks forming at the bottom of the pan. This is the milk solids toasting, and it’s what gives us that wonderful nutty aroma and flavor. As soon as the butter turns a rich amber color and smells nutty, immediately remove it from the heat and pour it into a heatproof bowl. Let it cool slightly for about 5-10 minutes. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which will lead to a more consistent texture in your bundts.

Combine Wet Ingredients and Add to Dry

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 whisk until smooth. Next, add the room temperature Greek yogurt and sourdough discard (or extra Greek yogurt). Whisk until everything is thoroughly incorporated and there are no streaks of yogurt remaining. It might look a little separated at first, but keep whisking, and it will come together. Then, beat in the room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in tough cakes. A few small lumps are okay.

Prepare the Filling and Assemble the Bundts

In a small bowl, mix together the 1/2 cup brown sugar and 1 tbsp cinnamon until well combined. This is your delicious cinnamon-sugar filling. Now, we’ll assemble the mini bundts. You can either swirl the filling directly into the batter in the prepared pans, or layer it. I find layering works best for even distribution. Spoon about half of the batter into your prepared mini bundt pans. Sprinkle half of the cinnamon-sugar filling evenly over the batter. Then, spoon the remaining batter over the filling, making sure to cover it completely. If you have any extra cinnamon-sugar mixture, you can sprinkle a little on top of each bundt for an extra burst of flavor.

Bake and Cool Your Mini Cinnabundts

Place the filled bundt pans on a baking sheet (this catches any potential drips). Bake in the preheated oven for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of the bundts comes out clean. Baking time can vary slightly depending on your oven and the size of your bundt pans, so keep an eye on them. Once baked, let the mini bundts cool in their pans for about 10-15 minutes. This resting period is important for them to firm up before you attempt to remove them. After the initial cooling, carefully invert the bundt pans onto a wire rack to release the cakes. Allow them to cool completely before frosting. Trying to frost warm cakes will result in a melty, messy glaze.

Make the Cream Cheese Glaze

While your mini cinnabundts are cooling, let’s prepare the luscious cream cheese glaze. In a medium bowl, beat the softened cream cheese with an electric mixer or a whisk until smooth and creamy. Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. You want a thick but pourable consistency. If the glaze is too thick, add a tiny bit of milk or cream (1 teaspoon at a time) until you reach your desired consistency. If it’s too thin, add a little more powdered sugar. The aroma of the brown butter and cinnamon will already be non-intoxicating, and this creamy glaze is the perfect finishing touch.

Glaze and Enjoy!

Once your mini cinnabundts are completely cool, it’s time for the grand finnon-alcoholic ale! Drizzle the cream cheese glaze generously over the tops of each mini bundt, letting it drip down the sides. You can use a spoon or a piping bag for more precise decorating. If you want, you can even sprinkle a few extra cinnamon sugar crystals on top of the glaze while it’s still wet. These mini bundts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to 4 days. I doubt they’ll last that long, though! Enjoy every delightful, moist, and flavorful bite.

Conclusion:

I hope you’re as excited about these Mini Brown Butter Cinnabundts as I am! This recipe truly elevates the classic cinnamon roll with the irresistible nutty depth of brown butter, all in a perfectly portioned mini size. They’re wonderfully moist, packed with cinnamon-sugar goodness, and topped with a luscious cream cheese glaze that’s simply divine. The smaller size makes them ideal for individual indulgence, brunch gatherings, or even as a delightful treat for a bake snon-alcoholic ale. I encourage you to give them a try; you won’t be disappointed by the incredibly rich flavor and satisfying texture.

For serving, these Mini Brown Butter Cinnabundts are best enjoyed slightly warm, allowing the brown butter and cinnamon to truly sing. They are perfect alongside a steaming mug of coffee or a tall glass of cold milk. Don’t be afraid to get creative with variations! You could easily add a pinch of cardamom to the cinnamon filling for an extra aromatic kick, or perhaps some chopped pecans or walnuts for added crunch. A swirl of chocolate ganache instead of cream cheese glaze would also be a decadent twist.

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate it. When you’re ready to bake, let the dough sit at room temperature for about 30-60 minutes to soften before proceeding with rolling, filling, and shaping.

What if I don’t have a mini muffin tin?

No problem! If you don’t have a mini muffin tin, you can still make these! You can roll and shape them as you would regular cinnamon rolls, then cut them into individual portions and place them in a greased regular muffin tin or even in a baking dish, leaving a little space between them to puff up. The baking time will need to be adjusted, likely increasing it by a few minutes.

How should I store leftover Mini Brown Butter Cinnabundts?

Store any leftover Mini Brown Butter Cinnabundts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For the best texture, you can gently reheat them in a microwave for a few seconds or in a low oven before serving.

Mini Brown Butter Cinnabundts

Delicious mini bundt cakes with a rich brown butter flavor and a cinnamon swirl, topped with a creamy cream cheese frosting.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
12

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
• 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 mini bundt pans.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Step 3
   In a large bowl, cream together butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy. Beat in Greek yogurt, sourdough discard, eggs one at a time, and vanilla extract until combined.
4. Step 4
   Gradually add the dry ingredients to the 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. Spoon half of the batter into the prepared bundt pans. Sprinkle half of the cinnamon-sugar mixture over the batter. Top with the remaining batter and the rest of the cinnamon-sugar mixture. Gently swirl with a knife.
6. Step 6
   Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   Let the bundt cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Step 8
   While the cakes cool, prepare the frosting: In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar and beat until light and fluffy. Add a tablespoon of milk or cream if needed to reach desired consistency.
9. Step 9
   Once the bundt cakes are completely cool, drizzle or spread the cream cheese frosting over them.

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.