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Mini Brown Butter Sourdough Cinnabundts Recipe

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4.2 from 40 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 6 mini bundts or 1 loaf 1x
  • Diet: Vegetarian

Description

Mini Brown Butter Sourdough Cinnabundts are delightful bite-sized cakes featuring a rich brown butter base combined with tangy sourdough discard and a luscious cinnamon swirl. Topped with a creamy, smooth cream cheese filling, these moist mini bundts deliver a perfect balance of warmth, sweetness, and a hint of tang for a unique twist on the classic cinnamon bundt cake.

Ingredients

Scale

Cake Batter

  • 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 (substitute: extra 1/2 cup 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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a mini bundt cake pan thoroughly with butter and dust with flour to prevent sticking. Alternatively, prepare an 8.5×4.5-inch loaf pan by greasing and lining it with parchment paper. Set aside.
  2. Brown the Butter: In a saucepan over medium-high heat, melt the butter, stirring continuously for about 5-8 minutes until it turns golden brown and develops a nutty aroma. Remove from heat and allow to cool slightly, approximately 5-10 minutes.
  3. Mix Dry Ingredients: While the butter cools, sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. Combine Brown Butter and Sugars: Add the slightly cooled brown butter to a large mixing bowl with granulated sugar and brown sugar. Whisk thoroughly to combine the ingredients.
  5. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Add Dairy and Flavorings: Stir in the sourdough discard, Greek yogurt, and vanilla extract. Whisk until the batter is smooth and fully combined.
  7. Combine Wet and Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients, mixing until just combined to avoid overmixing.
  8. Prepare Cinnamon Swirl Mixture: In a small bowl, mix together the brown sugar and cinnamon to form the cinnamon swirl component.
  9. Fill Pans for Mini Bundts: Spoon about one-third of the batter into each bundt cavity and spread evenly. Sprinkle approximately 1 tablespoon of the cinnamon swirl mixture over each portion. Top with the remaining batter to fill about three-quarters of each cavity. Smooth the surface.
  10. Fill Pan for Loaf: Spread half of the batter evenly into the prepared loaf pan. Sprinkle the cinnamon swirl mixture over the batter, then spread the remaining batter on top, smoothing it out.
  11. Bake Mini Bundts: Bake in the preheated oven at 350°F for 15-20 minutes, or until a toothpick comes out clean.
  12. Bake Loaf: Bake the loaf in the preheated oven at 350°F for 40-50 minutes, testing doneness with a toothpick.
  13. Prepare Cream Cheese Filling: While the cakes bake, beat together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
  14. Cool Cakes: Remove the baked mini bundts or loaf from the oven and allow them to cool in the pan for 10 minutes. Then, invert mini bundts onto a wire rack to cool completely. For the loaf, cool in the pan briefly before removing.
  15. Add Cream Cheese Filling: Once cooled, pour the cream cheese filling into the central hole of each mini bundt. For the loaf, drizzle the cream cheese filling over the top evenly.
  16. Optional Topping: Dust with powdered sugar if desired before serving.
  17. Serve and Enjoy: Serve these delicious mini brown butter sourdough cinnabundts fresh, and enjoy their moist, flavorful crumb and creamy filling.

Notes

  • You can substitute sourdough discard with an equal amount of Greek yogurt if you do not have discard available.
  • Be careful not to overmix the batter to keep the cakes tender.
  • Ensure the brown butter is not too hot when mixing into eggs to prevent scrambling.
  • Use room temperature ingredients for best mixing results and texture.
  • The cream cheese filling can be adjusted with more or less milk to reach desired consistency.
  • The mini bundts bake faster than the loaf, so monitor for doneness accordingly.
  • Storing leftovers in an airtight container in the refrigerator will keep them fresh for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (mini bundts) or 50 minutes (loaf)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://ascookasyoucan.com/mini-brown-butter-sourdough-cinnabundts-recipe/