Mini Brown Butter Sourdough Cinnabundts

Joyce

0 44 2 minutes read

Yield: 6 mini bundts OR 1 (8.5×4.5-inch) loaf

These Mini Brown Butter Sourdough Cinnabundts are soft, cozy, and quietly indulgent. Nutty brown butter and tangy sourdough discard create a tender cake base, layered with a cinnamon sugar swirl and finished with a smooth, lightly sweetened cream cheese center. They feel like cinnamon rolls and cake at the same time perfect for breakfast, brunch, or dessert.

They’re simple to make, beautiful to serve, and a great way to use sourdough discard without turning it into bread.

Ingredients

Brown Butter Sourdough Cake

1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup salted butter
½ cup granulated sugar
¼ cup brown sugar
¾ cup Greek yogurt, room temperature
½ cup sourdough discard, room temperature
(sub: extra ½ cup Greek yogurt)
2 eggs, room temperature
1 tsp vanilla extract

Cinnamon Swirl

½ cup brown sugar
1 tbsp cinnamon

Cream Cheese Filling

6 oz cream cheese, softened
1½ cups powdered sugar
3–4 tbsp milk of choice

How to Make

1. Prep the oven and pan

Preheat oven to 350°F (175°C). Grease a mini bundt pan with butter and dust with flour.
For a loaf: Grease an 8.5×4.5-inch loaf pan and line with parchment.

2. Brown the butter

Melt butter in a saucepan over medium high heat, stirring constantly, until golden and nutty (5–8 minutes). Remove from heat and cool slightly.

3. Make the batter

Whisk flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, whisk brown butter with both sugars. Add eggs one at a time.
Whisk in sourdough discard, Greek yogurt, and vanilla.
Fold in dry ingredients just until combined.

4. Assemble

Mix cinnamon and brown sugar in a small bowl.

For mini bundts:
Fill each cavity about ⅓ full with batter. Sprinkle ~1 tbsp cinnamon sugar on top. Cover with remaining batter, filling each about ¾ full.

For loaf:
Spread half the batter in the pan, add cinnamon swirl, then top with remaining batter.

5. Bake

Mini bundts: 15–20 minutes
Loaf: 40–50 minutes, until a toothpick comes out clean

Cool 10 minutes, then invert onto a wire rack.

6. Make cream cheese filling

Beat cream cheese, powdered sugar, and milk until smooth.

7. Finish and serve

Fill the centers of the mini bundts with cream cheese filling.
For a loaf, drizzle on top. Dust with powdered sugar if desired.

Tips for Best Results

Use room-temperature ingredients for a smooth batter

Don’t overmix once flour is added

Let brown butter cool slightly so it doesn’t scramble the eggs

Mild sourdough discard works best

These taste even better the next day