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
Scale
- 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