In the same pan over medium-high heat, add ⅓ cup of water and the Brussels sprouts, cover tightly, and cook until just tender, about 8 to 10 minutes, depending on their size, stirring once to keep them from scorching on the bottom. Add the butter, cinnamon, sumac, salt, and pepper. Cook, uncovered, for 3 minutes, stirring often. If the water has evaporated before the sprouts are fork-tender, add another tablespoon or two.