Why Make This Recipe
Mini Brown Butter Sourdough Cinnabunds are a delightful twist on classic cinnamon rolls. They combine the rich, nutty flavor of brown butter with the tangy goodness of sourdough. These little treats are perfect for breakfast, dessert, or a sweet snack. They are easy to make and can be enjoyed by everyone at home. With a creamy filling and a lovely cinnamon swirl, these mini bundts bring joy to any occasion.
How to Make Mini Brown Butter Sourdough Cinnabunds
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 (room temperature)
- 1/2 cup sourdough discard (or 1/2 cup extra Greek yogurt)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for cinnamon swirl)
- 1 tbsp cinnamon (for cinnamon swirl)
- 6 oz cream cheese (softened)
- 1 1/2 cups powdered sugar (for cream cheese filling)
- 3-4 tbsp milk (for cream cheese filling)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour mini bundt pans or line a loaf pan.
- To make brown butter, melt the butter in a saucepan over medium-high heat for about 5-8 minutes. Allow it to cool.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk the brown butter with the granulated sugar and brown sugar. Beat in the eggs one at a time.
- Add the sourdough discard, Greek yogurt, and vanilla extract to the mixture. Mix well.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- In a separate bowl, mix the brown sugar and cinnamon for the swirl.
- For the bundts: Fill the pans 1/3 full with the batter. Sprinkle the cinnamon mixture on top, then add more batter to fill the pans.
- For a loaf: Layer half of the batter, sprinkle with cinnamon, and cover with the remaining batter.
- Bake mini bundts for 15-20 minutes, or the loaf for 40-50 minutes, until a toothpick comes out clean.
- While the cakes cool, beat the cream cheese, powdered sugar, and milk until smooth.
- Once the cakes are cool, fill the bundts with the cream cheese filling. Optionally, dust with powdered sugar before serving. Enjoy!
How to Serve Mini Brown Butter Sourdough Cinnabunds
Serve these delicious mini bundts warm or at room temperature. They are best enjoyed fresh, but they can also be served with a sprinkle of powdered sugar on top. Pair them with coffee or tea for a comforting treat any time of day.
How to Store Mini Brown Butter Sourdough Cinnabunds
Store any leftovers in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week. To enjoy them later, simply reheat them in the microwave or oven for a few minutes.
Tips to Make Mini Brown Butter Sourdough Cinnabunds
- Make sure your butter is browned properly for the best flavor. Look for a golden brown color and a nutty aroma.
- Use room temperature eggs and yogurt for a smoother batter.
- You can adjust the amount of cinnamon in the swirl to your taste.
- If you don’t have sourdough discard, extra Greek yogurt works just as well.
Variation
You can add nuts or chocolate chips for extra texture. Try using different flavored cream cheese or adding nuts to the filling for a crunchy surprise.
FAQs
1. Can I use regular butter instead of brown butter?
Yes, but brown butter adds a richer flavor to the cinnabunds.
2. What if I don’t have sourdough discard?
You can use extra Greek yogurt instead of sourdough discard.
3. Can I freeze the mini bundts?
Yes, wrap them tightly in plastic wrap and then store them in a freezer-safe bag. They can be frozen for up to 3 months.
Mini Brown Butter Sourdough Cinnabunds
Ingredients
For the batter
- 1.75 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt
- 0.5 cup salted butter to be browned
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 0.75 cup Greek yogurt room temperature
- 0.5 cup sourdough discard or 1/2 cup extra Greek yogurt
- 2 pcs eggs room temperature
- 1 tsp vanilla extract
For the cinnamon swirl
- 0.5 cup brown sugar
- 1 tbsp cinnamon
For the cream cheese filling
- 6 oz cream cheese softened
- 1.5 cups powdered sugar
- 3-4 tbsp milk to achieve desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour mini bundt pans or line a loaf pan.
- To make brown butter, melt the butter in a saucepan over medium-high heat for about 5-8 minutes. Allow it to cool.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk the brown butter with the granulated sugar and brown sugar. Beat in the eggs one at a time.
- Add the sourdough discard, Greek yogurt, and vanilla extract to the mixture. Mix well.
- Gently fold the dry ingredients into the wet ingredients until just combined.
Swirl and Assemble
- In a separate bowl, mix the brown sugar and cinnamon for the swirl.
- For the bundts: Fill the pans 1/3 full with the batter. Sprinkle the cinnamon mixture on top, then add more batter to fill the pans.
- For a loaf: Layer half of the batter, sprinkle with cinnamon, and cover with the remaining batter.
Baking
- Bake mini bundts for 15-20 minutes, or the loaf for 40-50 minutes, until a toothpick comes out clean.
Cream Cheese Filling
- While the cakes cool, beat the cream cheese, powdered sugar, and milk until smooth.
- Once the cakes are cool, fill the bundts with the cream cheese filling. Optionally, dust with powdered sugar before serving.
- Enjoy!