If you love the cozy aroma of cinnamon paired with the irresistible nutty depth of brown butter, you are going to adore this Mini Brown Butter Sourdough Cinnabundts Recipe. These tiny bundt cakes bring together the tangy complexity of sourdough discard with a luscious cinnamon swirl and a glossy brown butter glaze, creating a perfect harmony of flavors and textures that’s nothing short of magic. Whether you’re a sourdough enthusiast looking to reduce waste or someone who craves an extraordinary treat, these cinnabundts will quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this Mini Brown Butter Sourdough Cinnabundts Recipe plays a starring role, from the rich brown butter that adds depth and warmth to the tangy sourdough discard that keeps the texture moist and tender. The careful balance of sugars and cinnamon infuses each mini cake with incredible flavor, while simple pantry staples bring it all together beautifully.
- Unsalted butter: Essential for browning, it imparts a nutty, caramel-like richness that elevates every bite.
- Granulated sugar: Adds sweetness and helps create a light texture in the batter.
- Brown sugar: Brings moisture and a subtle molasses flavor essential for the cinnamon swirl and the batter.
- Large eggs: Provide structure and richness, ensuring the cinnabundts hold their shape and stay soft.
- Vanilla extract: Enhances the overall flavor with a gentle sweet aroma.
- Sourdough discard (unfed): Adds a mild tang and extra moisture, making the texture tender and delightful.
- Sour cream or Greek yogurt: Contributes to moistness and tenderness while complementing the sourdough’s flavor.
- All-purpose flour: The foundation that gives shape and structure to these bakers’ delights.
- Baking soda: Provides a bit of lift to keep the cakes light and fluffy.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground cinnamon: Creates that quintessential warm spice that pairs so well with brown sugar.
- Powdered sugar: Needed for the silky, sweet glaze.
- Milk: Adjusts the glaze consistency to a perfect drizzle.
How to Make Mini Brown Butter Sourdough Cinnabundts Recipe
Step 1: Preheat and Prep
Begin by setting your oven to 350°F (175°C) and greasing your mini bundt pan thoroughly. This ensures the delicate cinnabundts release effortlessly after baking, preserving their charming shapes and swirls.
Step 2: Brown the Butter
In a saucepan over medium heat, melt the butter and continue cooking until it turns golden with a fragrant, nutty scent. This step transforms regular butter into a flavor powerhouse, producing those signature toasty notes in the final baked treat. Let it cool slightly before mixing with other ingredients.
Step 3: Combine Sugars and Butter
In a mixing bowl, beat your browned butter together with granulated and brown sugars. This creates a creamy, spiced base that will make the cinnabundts incredibly flavorful and tender.
Step 4: Add Eggs, Vanilla, and Sourdough
Mix in the eggs and vanilla extract until the batter is smooth and cohesive. Then stir in the sourdough discard and your choice of sour cream or Greek yogurt. This combination adds moisture and a subtle tangy complexity that sets this recipe apart from ordinary cinnamon cakes.
Step 5: Incorporate Dry Ingredients
Whisk together the flour, baking soda, and salt in a separate bowl. Gently fold this dry mix into the wet ingredients, taking care not to overmix. The result is a tender crumb that’s just dense enough to hold the cinnamon swirl beautifully.
Step 6: Prepare the Cinnamon Swirl and Layer
Combine brown sugar and ground cinnamon to create your swirl mixture. Spoon a bit of batter into each bundt well, then add a layer of the cinnamon sugar mixture. Repeat, swirling lightly with a toothpick or skewer to create enticing ribbons of cinnamon throughout each mini cake.
Step 7: Bake to Perfection
Bake your mini bundts for 18 to 22 minutes, or until a toothpick inserted comes out clean. After baking, allow them to rest in the pan for 10 minutes before transferring to a wire rack to cool completely. Patience here ensures these delicate cakes keep their texture and flair.
Step 8: Brown Butter Glaze and Finish
For the crowning touch, brown the butter again, then whisk it with powdered sugar, vanilla, and milk to make a luscious glaze. Drizzle generously over the cooled cinnabundts to add sweetness and a glossy finish that’s just irresistible.
How to Serve Mini Brown Butter Sourdough Cinnabundts Recipe
Garnishes
To amplify the visual appeal and flavor, sprinkle a tiny pinch of flaky sea salt on top of the glaze for a delightful sweet-salty contrast. You can also add chopped toasted pecans or walnuts to introduce a crunchy texture and nutty complement.
Side Dishes
These cinnabundts pair exceptionally well with a cup of rich coffee or your favorite chai tea, enhancing the warm cinnamon and brown butter notes. For a more indulgent treat, serve with a scoop of vanilla ice cream or a dollop of lightly whipped cream on the side.
Creative Ways to Present
Serve these charming mini bundts on a decorative platter with dustings of powdered sugar and cinnamon around for an elegant touch. Alternatively, place individual cinnabundts in small cupcake liners or pastel paper wraps for gift-giving or party favors that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
Once your Mini Brown Butter Sourdough Cinnabundts Recipe treats have cooled, store them in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh while preserving that beautiful glaze.
Freezing
If you want to save some for later, freeze the cooled bundts individually wrapped in plastic wrap and placed in a freezer bag. They freeze well for up to 2 months and thaw quickly at room temperature whenever you crave a special bite.
Reheating
To bring back that freshly baked warmth, reheat the cinnabundts in a microwave for about 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. This will revive the glaze’s sheen and make the texture tender once again.
FAQs
Can I use regular sourdough starter instead of discard?
It’s best to use sourdough discard for this recipe because it has a milder flavor and less active yeast, which keeps the texture perfect. Using active starter could cause the batter to rise too much or taste too tangy.
What can I substitute for sour cream?
You can swap sour cream with Greek yogurt, which offers a similar tang and creaminess. Both options keep the cinnabundts moist and tender while complementing the sourdough flavor.
Do I have to brown the butter twice?
Yes, browning the butter first in the batter and again for the glaze adds two distinct layers of nutty, caramelized flavor that define this Mini Brown Butter Sourdough Cinnabundts Recipe’s uniqueness.
Can I make these in a regular muffin pan?
While you can use a muffin pan, the mini bundt shape is part of the charm and presentation. Muffins won’t have the same swirled design or glossy glaze drape, but the taste remains delicious.
How long do these cinnabundts stay fresh?
Stored properly in an airtight container at room temperature, these cinnabundts stay fresh and moist for up to 3 days, perfect for enjoying over a relaxing weekend.
Final Thoughts
It’s hard not to fall in love with the delightful combination of flavors and textures in this Mini Brown Butter Sourdough Cinnabundts Recipe. Each bite offers a little celebration of tangy sourdough, warm cinnamon, and buttery goodness that feels like a cozy hug from the inside out. If you’ve got some sourdough discard sitting around, this is the perfect way to turn that into an extraordinary treat. Give it a try—you might just find your new favorite sweet snack to share with friends and family.
Print
Mini Brown Butter Sourdough Cinnabundts Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 mini cinnabundts
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Brown Butter Sourdough Cinnabundts, featuring a rich brown butter cake infused with tangy sourdough discard and a swirl of cinnamon-sugar. Topped with a luscious brown butter glaze, these bite-sized bundts offer a perfect balance of moistness, warmth, and sweetness — ideal for breakfast, brunch, or a cozy treat.
Ingredients
Batter:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sourdough discard (unfed)
- 1/2 cup sour cream or Greek yogurt
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Brown Butter Glaze:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini bundt pan thoroughly to ensure easy removal of the baked cinnabundts.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and cook it until it becomes golden and fragrant, developing nutty aromas. Then remove from heat and let it cool slightly to avoid cooking eggs in the next step.
- Mix Batter Base: In a mixing bowl, blend the cooled browned butter with granulated and brown sugars until combined. Add in the eggs one at a time along with vanilla extract, beating until the mixture is smooth and cohesive.
- Add Sour Components: Stir in the sourdough discard and sour cream or Greek yogurt, mixing just until evenly incorporated, which adds moisture and a subtle tang to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning. Gently fold the dry mixture into the wet ingredients until just combined to avoid overmixing.
- Prepare Cinnamon Swirl: Mix together brown sugar and ground cinnamon in a small bowl to create the aromatic cinnamon swirl filling.
- Assemble Batter and Swirl: Spoon a layer of batter into each mini bundt well, then sprinkle a bit of the cinnamon sugar mixture on top. Add another layer of batter and use a skewer or knife to gently swirl the cinnamon sugar through the batter for a marbled effect.
- Bake: Place the mini bundt pan in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool: Remove from oven and allow the cinnabundts to cool in the pan for about 10 minutes before carefully transferring them onto a wire rack to cool completely, preventing sogginess and ensuring they hold their shape.
- Make Brown Butter Glaze: Brown the butter again in a saucepan over medium heat until fragrant and golden. In a bowl, whisk the browned butter with powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and pourable.
- Glaze and Serve: Drizzle the brown butter glaze generously over the cooled mini cinnabundts and let it set before serving for a rich finishing touch.
Notes
- Ensure the butter is cooled slightly before adding eggs to prevent scrambling.
- You can substitute sour cream with Greek yogurt for a tangier flavor and slightly thicker texture.
- Use an unfed sourdough discard for this recipe to avoid unexpected rising effects.
- If you don’t have a mini bundt pan, use mini muffin tins and adjust baking time accordingly.
- For a dairy-free version, substitute butter with vegan butter and sour cream with coconut yogurt.
- Store leftover cinnabundts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
