Mini Cinnabundts
These cinnabundts feature a soft and fluffy cinnamon cake, swirled with a warming cinnamon swirl, and finished off with a lush cream cheese glaze. They’re the perfect size and like a single cinnamon roll in bundt form!
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
Key Ingredients:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Butter: Use a good quality for the best results! It needs to sit at room temperature to be softened for the cake.
Brown + date sugar: This recipe calls for both. You can replace the date sugar with granulated sugar if that is what you have on hand!
Eggs: Use room temperature eggs so they smoothly incorporate into the batter.
Greek yogurt: Use a regular plain greek yogurt for the best results in texture and flavor. It should be at room temperature to be able to incorporate smoothly. Sour cream is a great substitution!
Cinnamon: It goes into the cake batter and cinnamon swirl. It is an essential for a traditional cinnamon roll flavor.
Milk: I always recommend whole milk for best results. Skim will also work great!
Cream Cheese: Use a high quality, full-fat cream cheese to get a smooth and fluffy texture in the glaze.
Tips for Mini Cinnadbunts:
Make sure to generously butter each mini bundt mold, this will prevent the cake from sticking and ensure a clean inversion.
Don’t have a mini bundt pan? Feel free to use a standard 12-cup muffin tin, and make them into muffins! Instructions included in the recipe card below.
Check out my other cozy desserts on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these mini cinnabundts. Happy baking!
