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This mini brown butter sourdough cinnabundt recipe transforms ordinary cake into something extraordinary. The combination of tangy sourdough discard, nutty brown butter, warm cinnamon swirls, and creamy cream cheese filling creates a delightful treat perfect for any time of day. These adorable mini bundts will impress your guests while satisfying your sweet cravings.
I first made these cinnabundts when looking for creative ways to use my sourdough discard. Now they've become my signature brunch offering whenever friends visit. The combination of brown butter and sourdough creates depth that ordinary cinnamon cakes simply can't match.
Ingredients
- All purpose flour: provides the perfect structure for these tender cakes
- Baking powder and soda: work together to create the ideal rise
- Salted butter: browns beautifully creating nutty caramel notes
- Greek yogurt: adds moisture and subtle tanginess that complements the sourdough
- Sourdough discard: brings complexity and unique flavor without overwhelming
- Brown sugar: in the swirl caramelizes during baking creating pockets of gooey goodness
- Cinnamon: adds that classic warm spice that makes these bundts irresistible
- Cream cheese: creates a luscious filling that balances the sweetness perfectly
Step-by-Step Instructions
- Prep and Preheat:
- Heat your oven to 350°F while thoroughly greasing your mini bundt pan with butter then dusting with flour to ensure easy release. If using a loaf pan instead grease it well and line with parchment paper for easy removal. This preparation step is crucial for preserving the beautiful bundt shapes.
- Brown the Butter:
- Melt butter in a saucepan over medium high heat while continuously stirring. Watch carefully as the butter foams then begins developing golden brown flecks at the bottom of the pan usually taking 5 to 8 minutes. The nutty aroma will tell you when it's ready. Remove from heat immediately to prevent burning and allow to cool for about 5 to 10 minutes before using.
- Create the Batter Base:
- While the butter cools sift together the dry ingredients to ensure even distribution and no lumps. Once the brown butter has cooled slightly whisk it with both sugars until well combined. This mixture captures all those delicious brown butter solids and distributes them throughout the batter.
- Build Flavor Layers:
- Beat in eggs one at a time ensuring each is fully incorporated before adding the next. Then mix in the sourdough discard greek yogurt and vanilla until smooth. The batter will look slightly curdled at first but keep whisking until it comes together. Finally fold in the dry ingredients with a gentle hand just until combined stopping once you no longer see dry flour. Overmixing at this stage would develop too much gluten resulting in tough cakes.
- Assemble with Cinnamon Swirl:
- Mix brown sugar and cinnamon in a small bowl for your swirl mixture. Layer each bundt cavity with cake batter filling about one third full then spreading evenly. Sprinkle approximately one tablespoon of cinnamon mixture over this layer. Top with remaining batter filling each cavity about three quarters full then smooth the tops for even baking.
- Bake to Perfection:
- Bake mini bundts for 15 to 20 minutes until they spring back when lightly touched and a toothpick inserted comes out clean. While the cakes bake prepare your cream cheese filling by beating together all filling ingredients until smooth creamy and pourable. Let the bundts cool in the pan for 10 minutes before carefully inverting onto a cooling rack.
- Finish with Cream Cheese Filling:
- Once completely cooled pour the cream cheese filling into the center hole of each mini bundt. The filling should be thick enough to stay in place but fluid enough to pour. Finish with a light dusting of powdered sugar if desired just before serving for an elegant presentation.
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My favorite part of this recipe is watching friends cut into these bundts for the first time and discover the cream cheese center. That moment of surprise never gets old even when I've made these dozens of times. The brown butter is worth every minute of standing at the stove stirring it truly transforms the flavor.
Storage and Make Ahead Tips
These cinnabundts keep well at room temperature for up to two days when stored in an airtight container. For longer storage refrigerate for up to a week but allow them to come to room temperature before serving for the best texture and flavor. If making ahead prepare the cakes and filling separately storing the filling in the refrigerator until ready to assemble. This prevents the cream cheese from soaking into the cake.
Sourdough Substitutions
No sourdough starter? No problem. You can substitute the sourdough discard with an additional half cup of greek yogurt. The texture will be slightly different but still delicious. For those who want the sourdough flavor without maintaining a starter you can also use store bought sourdough flavoring added to greek yogurt though the complexity won't quite match real discard.
Serving Suggestions
These mini bundts shine as the star of a brunch spread alongside fresh fruit and coffee. For dessert serve slightly warm with a scoop of vanilla ice cream for an indulgent treat. During fall and winter months they pair beautifully with spiced apple cider or chai tea enhancing the cinnamon notes. For special occasions add a drizzle of caramel sauce over the cream cheese filling before serving.
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Frequently Asked Questions
- → How do I create the cinnamon swirl?
Mix brown sugar and cinnamon in a small bowl, then layer it between the batter while assembling the bundts or loaf.
- → What is the purpose of sourdough discard in this dish?
Sourdough discard adds a tangy flavor and enhances the moist texture of the cakes. You can substitute it with extra Greek yogurt if needed.
- → Can this dish be made without a mini bundt pan?
Yes, you can use an 8.5x4.5-inch loaf pan instead. Simply layer the batter and cinnamon swirl as instructed in the recipe.
- → What makes brown butter unique in these cakes?
Browning the butter gives it a deep, nutty flavor, enhancing the richness and adding complexity to the cakes.
- → How should I store leftover cinnabundts?
Store them in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.