Mini Brown Butter Sourdough Cinnabundts combine nutty browned butter, tangy sourdough discard, a cinnamon-brown-sugar ribbon, and a cream-cheese center in six small ring cakes. The same batter can make one loaf, but the verified primary yield is six mini bundts. Preparation is recorded at 15 minutes, cooking at 50 minutes, and total time at 65 minutes, while the mini cakes themselves bake for the shorter separately stated 15–20 minutes.
Mini Brown Butter Sourdough Cinnabundts Ingredients
Brown Butter Sourdough Cake: 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.
Cinnamon Swirl: 1/2 cup brown sugar, light or dark; 1 tbsp cinnamon.
Cream Cheese Filling: 6 oz cream cheese, softened; 1 1/2 cups powdered sugar; 3-4 tbsp milk of choice.
If you enjoy this recipe, you may also like Chocolate Peanut Butter Rice Krispie Squares.
How to Make Mini Brown Butter Sourdough Cinnabundts
- Preheat oven and prepare the pan: 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 8.5x4.5” loaf pan with butter and line with parchment paper.
- Brown the butter: 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.
- Prepare dry ingredients: Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Create the cake batter: 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.
- Prepare cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon together.
- Assemble mini bundts or loaf: 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.
- Bake the cake: 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.
- Make the cream cheese filling: While the cakes bake, beat together the cream cheese, powdered sugar, and milk in a medium bowl until smooth.
- Cool and finish: 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.
- Serve: Optionally dust with powdered sugar and enjoy.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 350°F (175°C). Butter and flour a six-cavity mini bundt pan. Brown one-half cup salted butter over medium-high heat, stirring constantly for 5–8 minutes, then cool it for 5–10 minutes. Sift 1 3/4 cups flour, one teaspoon baking powder, one-quarter teaspoon baking soda, and one-quarter teaspoon salt. Whisk the cooled butter with one-half cup granulated sugar and one-quarter cup brown sugar. Beat in exactly two eggs one at a time. Whisk in one-half cup sourdough discard, three-quarters cup room-temperature Greek yogurt, and one teaspoon vanilla. Fold in the dry mixture just until combined. Mix a separate half cup brown sugar with one tablespoon cinnamon. Fill each cavity one-third with batter, add about one tablespoon cinnamon mixture, then add batter to make each cavity three-quarters full. Bake 15–20 minutes. Cool 10 minutes, invert onto a rack, and fill the cooled centers with a smooth mixture of 6 ounces cream cheese, 1 1/2 cups powdered sugar, and 3–4 tablespoons milk.
If you enjoy this recipe, you may also like Banana Mug Cake.
Critical Visual and Timing Cues
Brown butter should smell nutty and show amber milk solids, not black specks or acrid smoke. Cooling it before mixing protects the eggs and yogurt. Room-temperature yogurt, discard, and eggs combine more smoothly. After dry ingredients enter, fold only until no dry pocket remains; vigorous mixing toughens the cakes. Keep the cinnamon sugar as a distinct middle ribbon rather than stirring it through the entire batter. Six cavities should be only three-quarters full to leave expansion space. The mini cakes are ready when a center toothpick comes out clean after 15–20 minutes. Wait the full 10 minutes before inversion, then cool before adding cream-cheese filling so it does not melt.
Serving and Storage
Serve the six mini bundts after their centers have been filled, optionally with the source's light powdered-sugar dusting. The alternate loaf uses a buttered, parchment-lined 8.5x4.5-inch pan, half the batter below the cinnamon layer and half above, and a 40–50 minute bake at 350°F; its cream-cheese mixture is drizzled over the cooled top. Do not apply the loaf timing to mini cavities. Store the cream-cheese-finished cakes covered in the refrigerator, then let portions lose their hard chill briefly before serving for a softer crumb and filling.
Practical Kitchen Notes
Sourdough discard contributes flavor rather than serving as the sole leavener; baking powder and baking soda remain essential. The verified substitution is an additional one-half cup Greek yogurt in place of the one-half cup discard. Keep the two brown-sugar portions distinct: one-quarter cup belongs in the batter and one-half cup combines with cinnamon for the swirl. Likewise, the milk amount for the filling is a 3–4 tablespoon range, added only as needed for a smooth consistency. The recipe contains dairy, egg, and gluten and is vegetarian, but it is not dairy-free, vegan, gluten-free, or low-carb.
Details Worth Preserving
Grease every ridge of the mini bundt pan with butter and dust away excess flour to protect the molded shape. Stir the butter continuously during the 5–8 minute browning window because milk solids change quickly. If using discard, bring it to room temperature and stir it before measuring. Fill all six cavities evenly so they finish together. The recorded total time uses the 50-minute upper loaf bake even though the primary mini-bundt direction is 15–20 minutes; retain both recorded facts. The source estimates 310 calories per serving, with 38 grams carbohydrate, 16 grams fat, and 4 grams protein.
Recorded Recipe Tips
Conclusion
Mini Brown Butter Sourdough Cinnabundts makes 6 mini bundts or 1 loaf in 65 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Mini Brown Butter Sourdough Cinnabundts make?
It makes 6 mini bundts or 1 loaf and serves 6.
- → How long does Mini Brown Butter Sourdough Cinnabundts take?
The recipe records 15 minutes of preparation, 50 minutes of cooking, and 65 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Can I make one loaf instead of six mini bundts?
Yes. Use a buttered, parchment-lined 8.5x4.5-inch loaf pan, layer half the batter, cinnamon sugar, and remaining batter, then bake at 350°F for 40–50 minutes.
- → What can replace the sourdough discard?
The verified recipe permits one-half cup additional Greek yogurt in place of the one-half cup sourdough discard.