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–+ servings

Mini Brown Butter Sourdough Cinnabunds

Delightful mini bundt treats that combine the rich flavor of brown butter with tangy sourdough, perfect for breakfast, dessert, or a sweet snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 pieces
Calories 250 kcal

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!

Notes

Store any leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Reheat them in the microwave or oven before serving. Adjust the amount of cinnamon in the swirl to your taste, and consider adding nuts or chocolate chips for extra texture.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g
Keyword Baking, Brown Butter, Cinnamon Rolls, Mini Bundts, Sourdough
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