Crunchy Bottoms

Striking the caloric balance. Barely.

Browned Butter Cinnamon Sugar Bombs

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I’ve created a monster. Well, mini monsters, fun-sized gremlins on crack.

I must admit, the only reason I’m actually punching out a recipe post after ages of my last one is because I need to quickly gush about this while I’m still high off cinnamon sugar. This is coming out now as I lick my fingers clean.

I don’t think this needs further introduction. It’s all in the name, and it’s everything that it sounds like, except better. There will be no sugar-coating (har har) in this post, because I want to get right into the crux of the batter, I mean matter.

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This.

I must have burnt the tips of my fingers a little, handling these bumpkins the moment they were birthed from the oven, dunking them into nutty browned butter, and rolling them in cinnamon sugar. After a handful of attempts at making cinnamon buns, I’m almost ashamed to say that I think I’d give that up and settle for this instead.

This is one of those situations in which I don’t know what I did right, can only speculate, but am more than content to indulge in its spoils anyway. I couldn’t be bothered with buttermilk so I threw in a couple of tablespoons of tangy Greek yoghurt as a substitute and must have stumbled upon some wonder of alchemy in the process. The result is a springy, tender inside perfumed with a hint of nutmeg, and a crusty top. That’s it. Oh, and I almost forgot – the browned butter did all the rest.

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Browned Butter Cinnamon Sugar Bombs

Adapted from Smittenkitchen

The browned butter makes all the difference, as I have come to learn from any recipe that calls to melt butter. It’s a drastic change in flavour and aroma from butter that has only been melted, and requires only a couple of minutes longer atop the stove.

Yield: 8-10 medium muffin-sized bombs

Ingredients:

Topping:
1/2 cup sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, melted

Batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/4 tsp freshly grated nutmeg
1/2 cup castor sugar
1/3 cup unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 tsp pure vanilla extract

1/2 cup full-fat milk
3 tbs Greek yoghurt

Directions:

1. Preheat oven to 180C. Butter or oil 10 medium muffin cups.

2. Prepare topping. In a small pan, melt 6 tablespoons butter and cook till the surface starts to brown a little and the butter smells nutty. Turn off the heat and set the pan aside. Combine the sugar and cinnamon in a bowl, mix and set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.

4. Combine the milk and yoghurt in a cup.

5. In another medium bowl, beat the softened butter and sugar together until pale and light. Add the egg and vanilla extract. Mix till the mixture thickens.

6. Add in 1/2 the flour mixture, stirring gently, and then 1/2 of the milk mixture. Repeat for the remaining flour and milk mixtures. Fold until just combined, taking care not to beat the mixture.

7. Scoop the batter into the cups 3/4 of the way. Bake for 15 minutes till golden brown.

8. Allow to cool for 10 minutes before removing the cups (or you can keep them on) and dipping the tops and sides lightly in the browned butter, and then the cinnamon sugar. Try not to press down into the butter or sugar to prevent uneven bits from sticking.

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5 responses to “Browned Butter Cinnamon Sugar Bombs

  1. oysterdiaries February 24, 2013 at 7:06 pm

    Hahaha. I love the puns.

    Recipe sounds like a keeper!

  2. Zaylene March 9, 2013 at 3:09 pm

    hey christine! this recipe for cinnamon buns are a keeper. http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

    t’s damn good i swear. you might want to try it. it’s easy, no knead and gives the perfect result everytime i made them. hope this helps!

  3. Janine March 20, 2013 at 11:06 am

    definitely going to try these after your rave – they look really easy to handle and delicious too!

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