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Mini Brown Butter Sourdough Cinnabundts Recipe

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3.8 from 3 reviews

These Mini Brown Butter Sourdough Cinnabundts are a delightful fusion of warmth and indulgence. Each mini bundt cake is made with tangy sourdough discard and nutty brown butter, swirled with a cozy cinnamon filling, and topped with a smooth, creamy, and perfectly sweet cream cheese center. Perfect for breakfast, brunch, or dessert, these cinnabundts offer a moist texture and delicious flavor in every bite.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes for mini bundts; 50 minutes for loaf
  • Total Time: 50 minutes
  • Yield: 6 mini bundt cakes or 1 loaf
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Brown Butter Cake Batter

  • 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 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. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a mini bundt cake pan with butter and dust it with flour to prevent sticking. Alternatively, grease an 8.5×4.5 inch loaf pan with butter and line it with parchment paper. Set aside.
  2. Make brown butter: In a saucepan over medium-high heat, melt the butter. Continue stirring constantly for about 5-8 minutes until it turns a golden brown color and develops a nutty aroma. Remove from heat and let it cool for about 5-10 minutes.
  3. Sift 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 sugars with brown butter: Once the brown butter is slightly cooled but still liquid, transfer it to a large bowl. Add the granulated sugar and 1/4 cup brown sugar, then whisk together until combined.
  5. Add eggs: Beat in the eggs one at a time until fully incorporated into the mixture.
  6. Add wet ingredients: Stir in the sourdough discard (or extra Greek yogurt), Greek yogurt, and vanilla extract until smooth and well combined.
  7. Incorporate dry ingredients: Gently fold the sifted dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the batter tender.
  8. Prepare cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon thoroughly to create the cinnamon swirl mixture.
  9. Layer batter and cinnamon swirl in pans: For mini bundts, fill each cavity about one-third full with batter and spread evenly. Sprinkle approximately 1 tablespoon of the cinnamon swirl mixture over the batter. Then, add more batter to fill each cavity about three-quarters full and smooth the tops. For a loaf pan, spread half of the batter evenly in the prepared pan, sprinkle the cinnamon swirl mixture over it, then spread the remaining batter on top.
  10. Bake: For mini bundts, bake at 350°F for 15-20 minutes until a toothpick inserted near the swirl comes out clean. For a loaf, bake at 350°F for 40-50 minutes until the center is fully cooked and a toothpick inserted comes out clean.
  11. Prepare cream cheese filling: While the cakes bake, beat together the softened cream cheese, powdered sugar, and 3-4 tablespoons of milk until the mixture is smooth and creamy.
  12. Cool cakes: Remove the baked cakes from the oven and let them cool in the pans for 10 minutes. Then invert the mini bundts or loaf onto a wire rack to cool completely.
  13. Add cream cheese filling: For mini bundts, carefully pour the cream cheese filling into the center hole of each cake. For a loaf, drizzle the cream cheese mixture evenly over the top.
  14. Optional garnish and serve: Dust the cakes with powdered sugar if desired for a beautiful finishing touch.
  15. Enjoy: Serve these moist and flavorful Mini Brown Butter Sourdough Cinnabundts warm or at room temperature for breakfast, brunch, or dessert.

Notes

  • You can substitute the sourdough discard with an extra 1/2 cup of Greek yogurt if you don’t have discard on hand.
  • Use light or dark brown sugar for the cinnamon swirl according to your preferred sweetness and flavor intensity.
  • Make sure not to overmix the batter once you add the dry ingredients to keep the cakes tender.
  • These cakes can be baked either as mini bundts or as a loaf, adjusting the baking time accordingly.
  • If using a loaf pan, lining the pan with parchment paper helps with easy removal.
  • The brown butter adds a rich, nutty flavor that complements the tangy sourdough and cinnamon swirl beautifully.

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