If you love cinnamon rolls but want something a little different, then these Mini Brown Butter Sourdough Cinnabundts are exactly what you need. These bite-sized delights combine the tangy complexity of sourdough discard with the rich nuttiness of brown butter, a swirled cinnamon sugar filling, and a luscious cream cheese center. Perfect for breakfast, brunch, or an indulgent dessert, these cinnabundts offer layers of flavor and texture that will delight every bite.
What Makes These Mini Brown Butter Sourdough Cinnabundts Special?
Traditional cinnamon rolls are often made with yeast dough and a classic cinnamon sugar filling, but these cinnabundts take things up a notch by incorporating sourdough discard into the batter, adding a subtle tang and complexity. Brown butter gives a nutty depth, enhancing the buttery notes, while the cream cheese filling adds a creamy surprise right in the center of each mini bundt. Plus, their size makes them perfect for portion control and easy sharing!
Ingredients You’ll Need (US Cups & Units)
For the Cake:
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1¾ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup salted butter
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½ cup granulated sugar
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¼ cup brown sugar
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¾ cup Greek yogurt (room temperature)
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½ cup sourdough discard (room temperature)
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2 large eggs (room temperature)
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1 tsp vanilla extract
For the Cinnamon Swirl:
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½ cup brown sugar
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1 tbsp ground cinnamon
For the Cream Cheese Filling:
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6 oz cream cheese (softened)
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1½ cups powdered sugar
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3–4 tbsp milk of choice
Step-by-Step Directions
1. Preheat Oven & Prepare Pans
Set your oven to 350°F (175°C). Generously grease your mini bundt cake pans with butter or non-stick spray, then lightly dust with flour. This ensures easy release after baking.
2. Brown the Butter
Place the butter in a medium saucepan over medium heat. Stir continuously for about 5–8 minutes until the butter foams, turns golden brown, and emits a nutty aroma. Be careful not to burn it. Remove from heat and let it cool for 5–10 minutes to avoid cooking the eggs when mixed.
3. Mix Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
4. Combine Wet Ingredients
In a large mixing bowl, whisk the cooled brown butter with granulated sugar and brown sugar until smooth. Add eggs one at a time, beating well after each. Stir in the sourdough discard, Greek yogurt, and vanilla extract, blending well.
5. Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Do not overmix or the cinnabundts may become tough.
6. Prepare Cinnamon Swirl
Mix together the brown sugar and ground cinnamon in a small bowl. This cinnamon sugar swirl will give the cinnabundts their signature flavor.
7. Assemble the Mini Bundts
Fill each mini bundt pan cavity about one-third full with batter. Sprinkle roughly 1 tablespoon of cinnamon sugar on top, then fill the rest of the cavity almost to the top with batter, smoothing the surface with a spoon or spatula.
8. Bake
Place pans in the oven and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven.
9. Prepare Cream Cheese Filling
While the bundts bake, beat the softened cream cheese, powdered sugar, and milk in a medium bowl until smooth and creamy. Adjust milk quantity to achieve a spreadable consistency.
10. Cool and Fill
Allow the bundts to cool in the pan for about 10 minutes, then gently transfer to a wire rack to cool completely. Use a small knife or a piping bag fitted with a small tip to make a hole in the center of each bundt and fill with the cream cheese mixture.
Prep Time & Nutritional Information
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Prep Time: 20 minutes
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Bake Time: 15–20 minutes
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Total Time: Approximately 40 minutes
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Yield: 6 mini bundts
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Calories: Roughly 350 kcal per cinnabundt
Tips for Perfect Mini Brown Butter Sourdough Cinnabundts
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Use Room Temperature Ingredients: Room temperature eggs, sourdough discard, and yogurt blend more smoothly, yielding a better batter.
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Brown Butter Properly: Stir continuously to avoid burning; brown butter adds a deep nutty flavor that elevates the recipe.
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Don’t Overmix: Overmixing the batter develops gluten, making the bundts tough instead of tender. Fold just until combined.
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Grease Bundt Pans Well: This ensures easy removal without breaking your delicate mini bundts.
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Fill Bundt Cavities Correctly: Filling no more than three-quarters full prevents batter from overflowing in the oven.
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Swirl Cinnamon Sugar Evenly: Distribute the cinnamon sugar carefully for consistent flavor in every bite.
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Chill Cream Cheese Filling: For an even better texture, chill the cream cheese filling briefly before piping.
Variations and Serving Suggestions
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Add Nuts: Chopped pecans or walnuts sprinkled into the cinnamon swirl add extra texture and flavor.
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Fruit Twist: Add diced apples or pears to the cinnamon swirl for a fruity surprise.
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Glaze: Drizzle a simple vanilla glaze or maple syrup on top for extra sweetness.
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Make Ahead: Prepare batter and filling ahead of time. Assemble and refrigerate overnight, then bake fresh in the morning for a delightful breakfast treat.
Background: Why Sourdough Discard?
Using sourdough discard in baking is a fantastic way to reduce waste and add unique flavor to baked goods. The natural fermentation of sourdough gives a slight tang and complexity that enriches recipes like these cinnabundts. Plus, it’s an eco-friendly and delicious way to make use of your extra starter!
Final Thoughts
These Mini Brown Butter Sourdough Cinnabundts are a wonderful fusion of classic comfort and sophisticated flavor. The combination of sourdough tang, rich brown butter, sweet cinnamon, and creamy filling makes them an irresistible treat. Whether for weekend brunch, holiday gatherings, or a special dessert, they’re sure to impress.
Give them a try, and you might find your new favorite cinnamon roll twist!