There’s something utterly irresistible about the combination of brown butter, sourdough, and cinnamon swirls baked into adorable mini bundt cakes. These Mini Brown Butter Sourdough Cinnabundts bring together the tangy complexity of sourdough with the nutty richness of brown butter for a treat that’s both sophisticated and comforting.
Perfect for brunch, afternoon tea, or dessert, these little beauties offer all the charm of traditional cinnamon rolls but with an elegant twist. The mini bundt shape creates the perfect ratio of tender interior to slightly caramelized exterior, ensuring every bite delivers maximum flavor.
Why You’ll Love This
- Uses up sourdough discard in a delicious, waste-free way
- Brown butter adds a complex, nutty flavor that elevates these beyond ordinary cinnamon rolls
- The mini bundt shape creates beautiful presentation with minimal effort
- Ready in under an hour, making them perfect for weekend breakfast or impromptu entertaining
- The recipe makes just enough for a small gathering (or a couple of days of treats for one or two people)
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 (or substitute with 1/2 cup extra Greek yogurt)
- 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
- 3-4 tbsp milk of choice
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini bundt cake pan with butter, then dust with flour. For an alternative loaf, grease an 8.5×4.5” loaf pan with butter and line with parchment paper.
- Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, stirring continuously for approximately 5-8 minutes. Remove from heat and let it cool for 5-10 minutes.
- Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Combine the cooled brown butter with the granulated sugar and brown sugar in a large bowl. Whisk to combine. Beat in the eggs one at a time until incorporated. Add the sourdough discard, Greek yogurt, and vanilla, whisking until smooth. Gently fold in the dry ingredient mixture until just combined. Avoid overmixing.
- In a small bowl, mix the brown sugar and cinnamon together.
- For mini bundts, fill each cavity approximately 1/3 full with cake batter. Sprinkle around 1 tbsp of cinnamon swirl mixture over the batter. Fill the remaining 2/3 with batter to reach 3/4 full in total, smoothing the tops. For a loaf, spread half the batter in the prepared pan, top with cinnamon swirl, and cover with the remaining batter.
- For mini bundts, bake at 350°F for 15-20 minutes. For a loaf, bake at 350°F for 40-50 minutes until a toothpick inserted in the middle comes out clean.
- While the cakes bake, beat together the cream cheese, powdered sugar, and milk in a medium bowl until smooth.
- Allow the baked cakes to cool for 10 minutes before inverting onto a wire rack. Once cooled, fill the center of mini bundts with the cream cheese filling. For the loaf, drizzle the cream cheese mixture on top.
- Optionally dust with powdered sugar and enjoy.
Tips & Variations
- No sourdough starter? Substitute with 1/2 cup plain yogurt plus 1/2 cup flour for a similar tangy flavor.
- Add 1/2 cup chopped nuts (pecans or walnuts work beautifully) to the cinnamon-sugar filling for extra texture.
- For a more complex flavor, add 1/4 teaspoon cardamom or nutmeg to the cinnamon-sugar mixture.
- If you don’t have a mini bundt pan, this recipe works in a standard muffin tin—just reduce the baking time by 2-3 minutes.
- For make-ahead convenience, prepare the batter the night before and refrigerate. Allow it to come to room temperature for about 30 minutes before baking.
- Watch the butter carefully when browning—it can go from perfect to burnt very quickly!
Serving Suggestions
These Mini Brown Butter Sourdough Cinnabundts are delightful on their own with a simple glaze, but for an extra special treat, serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm spiced cake and cold cream is absolutely divine.
For brunch, pair them with fresh fruit and hot coffee or tea. The tanginess of the sourdough complements berries particularly well, while the brown butter notes enhance the richness of a good cup of coffee.
Notes
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- The cinnabundts are done when they spring back lightly when touched and a toothpick inserted comes out clean with a few moist crumbs.
- For the best flavor, use sourdough starter that’s been fed within the last week but isn’t at peak activity.
- These mini bundts will rise and then slightly sink in the middle—this is normal and creates the perfect little well for glaze!
FAQs
- Can I use active sourdough starter instead of discard? Yes, you can use active starter, but your cinnabundts may rise a bit more and have a stronger sourdough flavor.
- Why brown the butter? Browning the butter adds a nutty, caramelized flavor that elevates these treats. If you’re short on time, melted butter will work, but you’ll miss some of the depth of flavor.
- Can I make these ahead of time? Absolutely! The baked cinnabundts freeze beautifully. Thaw at room temperature and add fresh glaze before serving.
- My glaze is too thick/thin. How do I fix it? For thinner glaze, add milk a few drops at a time. For thicker glaze, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
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