Indulgent, aromatic, and delightfully rich, Mini Brown Butter Sourdough Cinnabundts combine the cozy warmth of a cinnamon roll with the tender crumb of a classic bundt cake. Infused with nutty brown butter, a ribbons of cinnamon-brown sugar swirl, and a hint of tangy sourdough discard, these individual mini cakes are topped with a silky cream cheese glaze that drips down every fluted ridge.
Here on inasrecipes.com, we love transforming sourdough starter discard into irresistible recipe ideas that bring bakery-quality treats straight to your home kitchen!
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Table of Contents
Food Science: Maillard Browning, Lactic Acid Tenderization & Thermal Distribution
Understanding the baking chemistry behind these mini bundt cakes guarantees a tender, melt-in-your-mouth crumb every time:
- Maillard Reactions in Brown Butter: Heating butter cooks off its water content (~16–18%) and browns the remaining milk solids (proteins and lactose). This thermal reaction forms aromatic pyrazines and furans, delivering a deep, nutty, caramel-like flavor base that elevates simple cake batter.
- Lactic Acid Gluten Tenderization: Unfed sourdough discard lowers the batter’s pH. The natural lactic and acetic acids disrupt strong gluten formation by weakening protein bonds in wheat flour, yielding an exceptionally soft, pillowy cake structure with prolonged moisture retention.
- Fluted Mold Heat Transfer: The central tube and fluted exterior of a mini bundt pan maximize surface area contact with oven heat. Heat radiates inward from both the outer rim and the central core, baking the batter quickly and evenly to prevent dry, overcooked edges.
Recipe Masterclass: Mini Brown Butter Sourdough Cinnabundts
Prep time: 20 min | Bake time: 18 min | Yield: 6 Mini Bundt Cakes
Ingredients
For the Brown Butter Sourdough Batter:
- 1/2 cup (115g) unsalted butter, browned and cooled slightly
- 1.5 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (120g) sourdough discard (room temperature)
- 2 large eggs, room temperature
- 1/3 cup (80ml) buttermilk or sour cream
- 1 tsp pure vanilla extract
For the Cinnamon Ribbon Swirl:
- 1/3 cup (65g) dark brown sugar
- 1.5 tbsp ground cinnamon
- 1 tbsp melted butter
For the Cream Cheese Glaze:
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
1.Brown the Butter:5 mins.
Melt the butter in a saucepan over medium heat. Swirl occasionally as it foams. Cook for 3 to 5 minutes until golden brown speckles form at the bottom and a nutty aroma fills the air. Remove from heat and pour into a bowl to cool for 10 minutes.
2.Mix the Dry & Wet Ingredients:5 mins.
Preheat oven to 350°F (175°C) and generously grease a 6-cavity mini bundt pan with butter and flour. In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, whisk cooled brown butter, granulated sugar, brown sugar, sourdough discard, eggs, buttermilk, and vanilla until smooth.
3.Prepare Cinnamon Swirl & Assemble:3 mins.
Mix the brown sugar, ground cinnamon, and melted butter in a small bowl until crumbly. Fold the dry flour mixture into the wet batter just until combined. Fill each mini bundt cavity 1/3 full with batter, sprinkle a thick layer of cinnamon sugar mixture, and cover with the remaining batter.
4.Bake, Cool & Glaze:18 mins.
Bake at 350°F (175°C) for 16 to 18 minutes until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack. Whisk the cream cheese, softened butter, powdered sugar, vanilla, and milk into a smooth glaze and drizzle generously over the warm cakes for an incredible recipe treat!
Frequently Asked Questions (FAQ)
How long will mini bundt cakes stay fresh?
Un-glazed mini bundt cakes stored in an airtight container at room temperature stay fresh for 3 to 4 days. If topped with a cream cheese glaze, store them in an airtight container in the refrigerator for up to 5 to 6 days. Bring refrigerated mini bundts to room temperature for 15 minutes before serving for optimal soft texture.
Can I freeze mini bundt cakes, and if so, how?
Yes, mini bundt cakes freeze exceptionally well!
- Cool Completely: Allow the cakes to cool 100% to room temperature (it is best to freeze them before adding glaze).
- Flash Freeze: Place un-glazed mini bundts on a baking sheet and freeze for 1 hour until firm.
- Wrap & Store: Wrap each cake tightly in plastic wrap, then place them in a heavy-duty freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge or at room temperature before glazing.
Which is smaller, Bundtini or Bundtlet?
A Bundtini is significantly smaller than a Bundtlet:
- Bundtini: A bite-sized mini bundt cake roughly the size of a standard mini muffin or cupcake bite (sold by the dozen at bakeries like Nothing Bundt Cakes).
- Bundtlet: An individual mini bundt cake that serves 1 to 2 people, roughly equivalent in size to a generous personal-sized cake.
How many calories are in a Nothing But Bundt mini cake?
At popular bakeries like Nothing Bundt Cakes, an individual Bundtlet contains approximately 250 to 330 calories per serving (with each Bundtlet typically listed as 2 to 3 servings, making a whole Bundtlet around 550 to 800 calories total depending on the flavor and amount of cream cheese frosting).
Print
Mini Brown Butter Sourdough Cinnabundts
- Total Time: 38 minutes
- Yield: 6 mini bundt cakes 1x
- Diet: Vegetarian
Description
These Mini Brown Butter Sourdough Cinnabundts are tender, buttery little bundt cakes with a rich nutty flavor, a sweet cinnamon ribbon swirl, and a smooth cream cheese glaze.
Ingredients
- 1/2 cup (115g) unsalted butter, browned and cooled slightly
- 1.5 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (120g) sourdough discard, room temperature
- 2 large eggs, room temperature
- 1/3 cup (80ml) buttermilk or sour cream
- 1 tsp pure vanilla extract
- 1/3 cup (65g) dark brown sugar
- 1.5 tbsp ground cinnamon
- 1 tbsp melted butter
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Melt the butter in a saucepan over medium heat. Swirl occasionally as it foams and cook for 3 to 5 minutes until golden brown speckles form and the butter smells nutty.
- Remove the browned butter from the heat and pour it into a bowl. Cool for about 10 minutes.
- Preheat the oven to 350°F (175°C) and generously grease a 6-cavity mini bundt pan with butter and flour.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the cooled brown butter, granulated sugar, brown sugar, sourdough discard, eggs, buttermilk, and vanilla until smooth.
- In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until crumbly.
- Fold the dry flour mixture into the wet batter just until combined.
- Fill each mini bundt cavity about 1/3 full with batter.
- Sprinkle a thick layer of the cinnamon sugar mixture over the batter, then cover with the remaining batter.
- Bake at 350°F (175°C) for 16 to 18 minutes, until a toothpick inserted near the center comes out clean.
- Cool the cakes in the pan for 10 minutes, then invert them onto a wire rack.
- Whisk the softened cream cheese, softened butter, powdered sugar, vanilla, and milk or heavy cream until smooth and pourable.
- Drizzle the cream cheese glaze over the cooled mini bundt cakes before serving.
Notes
Let the browned butter cool slightly before mixing it with the other ingredients. Generously grease and flour the mini bundt pan so the cakes release cleanly after cooling.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 520
- Sugar: 42g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg