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
Scale
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.
