Description
Indulge in these delightful Mini Brown Butter Cinnabundts, featuring a rich brown butter batter swirled with a sweet cinnamon filling and topped with a luscious glaze. Perfect for breakfast or a sweet snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon (for filling)
- 1/4 cup chopped pecans or walnuts (optional)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, granulated sugar, salt, baking powder, baking soda, and ground cinnamon.
- In a small saucepan, melt the unsalted butter over medium heat until golden brown and nutty, about 5-7 minutes. Let it cool slightly.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Add the cooled brown butter to the buttermilk mixture and stir until combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- In a small bowl, mix together the brown sugar and ground cinnamon. Add nuts if desired.
- Grease a mini muffin tin. Fill each cup halfway with batter, sprinkle with cinnamon-sugar mixture, then cover with remaining batter.
- Tap the muffin tin gently to remove air bubbles. Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over cooled Cinnabundts.
Notes
- These Mini Brown Butter Cinnabundts are perfect for breakfast or as a sweet treat any time of the day.
- Feel free to experiment with different nuts or even add chocolate chips for an extra indulgence!
- Prep Time: 15 minutes
- Cook Time: 15 minutes