📝 Ingredients
For the Dough:
- 1 cup active sourdough starter
- ¾ cup warm milk
- ¼ cup brown butter (melted)
- ¼ cup sugar
- 1 egg
- 1 tsp salt
- 3½ cups all-purpose flour
For the Filling:
- ½ cup brown sugar
- 2 tbsp brown butter (softened)
- 1½ tbsp cinnamon
For the Glaze:
- ½ cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
👩🍳 Instructions
- In a bowl, mix sourdough starter, warm milk, melted brown butter, sugar, and egg.
- Add salt and flour gradually. Knead until soft and smooth.
- Cover and let the dough rest for 6–8 hours or overnight until doubled.
- Roll dough into a rectangle (about ¼-inch thick).
- Spread softened brown butter evenly.
- Sprinkle brown sugar and cinnamon over butter.
- Roll tightly into a log and cut into mini rolls.
- Place rolls in a greased baking pan.
- Cover and rest for 1–2 hours until puffy.
- Bake at 180°C (350°F) for 18–22 minutes until golden.
- Mix glaze ingredients and drizzle over warm cinnabundts.
💡 Tips for Perfect Cinnabundts
✔ Brown butter adds a nutty flavor—don’t skip it!
✔ Use active, bubbly starter for best rise.
✔ For softer rolls, brush tops with melted butter after baking.
✔ Want extra gooey rolls? Add a splash of cream before baking.
✔ Store in airtight container for up to 2 days.