Mini Brown Butter Sourdough Cinnabundts
These Mini Brown Butter Sourdough Cinnabundts are a delightful fusion of warmth and indulgence. Each mini bundt cake is made with tangy sourdough and nutty brown butter, swirled with a cozy cinnamon filling, and bursting with a smooth, creamy, and perfectly sweet cream cheese center. Perfect for breakfast, brunch, or dessert, these cinnabundts are as irresistible as they are beautiful.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Salted butter
Granulated sugar
Brown sugar
Greek yogurt
Sourdough discard
Eggs
Vanilla extract
Cinnamon
Cream cheese
Powdered sugar
Milk of choice
Why You’ll Love Mini Brown Butter Sourdough Cinnabundts:
Rich and Nutty Brown Butter Flavor: The browned butter enhances the cakes with a deep, nutty richness that pairs perfectly with the cinnamon swirl.
Tangy Sourdough Twist: Using sourdough adds a subtle tang that balances the sweetness and brings depth to every bite.
Warm Cinnamon Swirl: The cozy cinnamon swirl adds a comforting flavor and makes these cakes perfect for cool-weather mornings or desserts.
Creamy, Sweet Filling: Each cinnabundt is filled with a smooth and slightly tangy cream cheese center, creating a delightful contrast with the spiced cake.
Perfectly Portion-Sized: Mini bundts are ideal for individual servings, making them great for sharing or enjoying on your own.
Versatile for Any Occasion: Whether it’s breakfast, brunch, dessert, or a holiday treat, these cinnabundts fit seamlessly into any menu.
Elevated Comfort Food: The combination of cinnamon, brown butter, and cream cheese filling is indulgent yet approachable, perfect for satisfying cravings.
Visually Stunning: Their elegant bundt shape and golden-brown exterior make them as beautiful as they are delicious.
Make-Ahead Friendly: These cinnabundts can be prepared ahead of time, making them a convenient choice for busy mornings or entertaining.
Customizable Additions: Add nuts, a glaze, or a dusting of powdered sugar to suit your preferences and make them even more special.
Easy to Transport: Their sturdy bundt shape makes them easy to pack and take to gatherings or as a thoughtful homemade gift.
Crowd-Pleasing Flavor: The familiar cinnamon and cream cheese combination is universally loved, ensuring these cinnabundts are a hit.
Tips for Making Mini Brown Butter Sourdough Cinnabundts:
Use Sourdough Discard: Incorporate sourdough discard for a tangy depth of flavor without needing an active starter.
Room Temperature Ingredients: Ensure the sourdough discard and other ingredients are at room temperature for smoother mixing.
Perfect the Brown Butter: Cook butter over medium heat until golden brown and fragrant, then cool slightly before adding to the batter.
Prepare the Bundt Pans: Grease the mini bundt pans thoroughly with butter or nonstick spray and dust with flour to ensure easy release.
Layer Carefully: Add a layer of batter, then spoon in the cream cheese filling, and top with more batter, ensuring the filling is fully enclosed.
Swirl Cinnamon Evenly: Gently swirl the cinnamon sugar mixture into the batter using a toothpick or skewer for a marbled effect.
Don’t Overfill the Pans: Fill bundt pans no more than three-quarters full to avoid overflow as the cakes rise.
Bake Until Just Done: Check for doneness by inserting a toothpick into the cake layer (not the filling)—it should come out clean.
Cool Before Removing: Allow the cakes to cool in the pans for 10 minutes before carefully inverting onto a cooling rack.
Serve Warm or Reheat: These cakes taste best warm. Reheat individual cakes in the microwave for 10–15 seconds for that fresh-baked texture.
Customize Add-Ins: Try adding nuts, raisins, or a maple glaze for a personal touch to the cinnabundts.
Dust or Glaze for Extra Flair: Add powdered sugar, a cinnamon drizzle, or a cream cheese glaze for a polished finish.
Store Properly: Store the cakes in an airtight container at room temperature for 2 days or refrigerate for longer freshness.
Experiment with Toppings: Consider a dusting of cinnamon sugar or a drizzle of honey for an extra layer of flavor.
Use Accurate Measurements: For consistent results, measure ingredients carefully, especially the sourdough discard and cinnamon swirl mix.
How to Store Mini Brown Butter Sourdough Cinnabundts:
Room Temperature (Short-Term): Store the cinnabundts in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. Keep them in a cool, dry place away from direct sunlight.
Refrigeration (Extended Freshness): For longer storage, refrigerate the cinnabundts in an airtight container. They will stay fresh for up to 5 days. Allow them to come to room temperature or reheat before serving for the best texture and flavor.
Freezing for Long-Term Storage: Wrap each cinnabundt individually in plastic wrap, then place in a freezer-safe bag or container. Store in the freezer for up to 3 months.
Thawing Frozen Cinnabundts: Transfer the frozen cinnabundts to the refrigerator overnight or let them sit at room temperature for 1–2 hours.
Reheat for Freshness: Warm the cinnabundts in the microwave for 15–20 seconds or in a low oven at 300°F (150°C) for about 5 minutes to restore their soft and fluffy texture.
Store Glaze Separately (Optional): If adding a glaze or powdered sugar, store the cakes plain and apply the toppings just before serving to maintain their fresh appearance.
Keep Moisture Out: Use parchment paper between layers if stacking cinnabundts in a container to prevent sticking and excess moisture.
Travel-Friendly Storage: For transporting cinnabundts, use a sturdy container with a lid to keep them intact and prevent damage.
Mini Bundt Cake Dome: If you have a cake dome or display stand, store the cinnabundts under the dome for easy access while keeping them fresh for a short time.
Label and Date Freezer Storage: When freezing, label the bag or container with the date to ensure you enjoy them while at their best quality.
FAQs:
Q: Can I use active sourdough starter instead of discard?
A: Yes, you can use an active sourdough starter instead of discard, but the flavor may be slightly less tangy, as active starter is more balanced.
Q: How do I ensure the bundt cakes release easily from the pans?
A: Grease the bundt pans thoroughly with butter or nonstick spray, then dust with flour to prevent sticking.
Q: Can I make these cinnabundts without a bundt pan?
A: Yes, you can bake them in a muffin tin or small ramekins, or a loaf pan. Adjust the baking time slightly based on the pan size.
Q: How should I store leftover cinnabundts?
A: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.
Q: How do I reheat the cinnabundts?
A: Warm them in the microwave for 15–20 seconds or in a low oven at 300°F (150°C) for about 5 minutes to refresh their texture and flavor.
Q: Can I prepare the batter and filling ahead of time?
A: Yes, you can prepare the batter and cream cheese filling in advance. Store them separately in the refrigerator for up to 1 day. Let them come to room temperature before assembling and baking.
Q: Can I skip the cream cheese filling?
A: Yes, you can omit the cream cheese filling for a simpler version. The cinnabundts will still be delicious with just the cinnamon swirl.
Q: How do I make the cinnamon swirl look perfect?
A: Use a toothpick or skewer to gently swirl the cinnamon sugar mixture into the batter for an even and beautiful marbled effect.
Q: Can I add a glaze or powdered sugar topping?
A: Absolutely! A simple vanilla or cream cheese glaze or a dusting of powdered sugar can elevate the presentation and flavor.
Q: Are these cinnabundts suitable for freezing?
A: Yes, wrap each cinnabundt tightly in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature before reheating.
Q: Can I customize the recipe?
A: Yes, feel free to add nuts, raisins, or a different filling like fruit preserves for a unique twist on the classic cinnabundt.
Q: What’s the best way to serve these cinnabundts?
A: Serve them warm or at room temperature with a dusting of powdered sugar or a drizzle of glaze for a delightful treat at breakfast, brunch, or dessert.
Check out my other sourdough cake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these mini brown butter sourdough cinnabundts. Happy baking!
