Name: Mini Brown Butter Sourdough Cinnabundts
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1/4 cup brown sugar (for swirl); 1 tsp ground cinnamon (for swirl); 1/4 cup unsalted butter (for glaze); 1 cup powdered sugar (for glaze); 1–2 tbsp milk (for glaze); 1/2 tsp vanilla extract (for glaze)

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Why You’ll Love This Recipe

I like these cinnabundts because they’re the perfect mix of indulgence and comfort. The sourdough discard adds a subtle tang, the cinnamon swirl gives a warm sweetness, and the brown butter glaze ties it all together with a nutty richness. I also love that they bake quickly in mini bundt pans, making them great for sharing or serving at brunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I preheat the oven to 350°F (175°C) and grease a mini bundt pan well.
In a saucepan, I brown the butter over medium heat until golden and fragrant, then let it cool slightly.
In a mixing bowl, I beat the browned butter with granulated sugar and brown sugar until smooth.
I add the eggs and vanilla, mixing until combined.
I stir in the sourdough discard and sour cream until smooth.
In a separate bowl, I whisk together flour, baking soda, and salt, then fold it into the wet ingredients just until combined.
For the swirl, I mix together brown sugar and cinnamon.
I layer the batter and cinnamon mixture into the mini bundt wells, swirling lightly with a knife.
I bake for 18–22 minutes, or until a toothpick inserted comes out clean.
I cool the cakes in the pan for 10 minutes, then remove them to a wire rack to finish cooling.
For the glaze, I brown the butter again, then whisk it with powdered sugar, vanilla, and enough milk to make a pourable consistency.
I drizzle the glaze over the cooled cinnabundts before serving.

Servings and Timing

This recipe makes 12 mini bundts. It takes about 15 minutes to prepare, 20 minutes to bake, and 40 minutes total from start to finish.

Variations

I sometimes add a pinch of cardamom or nutmeg to the cinnamon swirl for extra depth. If I want a more decadent treat, I fold mini chocolate chips into the batter. For a fruity twist, I swirl in a spoonful of apple butter or pumpkin purée along with the cinnamon sugar.

Storage/Reheating

I keep these cinnabundts in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them individually wrapped and reheat in the microwave or oven when I’m ready to enjoy them. They taste best slightly warm, so I like to pop them in the oven for a few minutes before serving.

FAQs

Can I make these without a mini bundt pan?

Yes, I often bake them in a muffin tin instead, adjusting the bake time slightly.

What can I use instead of sourdough discard?

I can substitute plain yogurt, buttermilk, or extra sour cream if I don’t have discard on hand.

Can I make the glaze ahead of time?

Yes, I can prepare the glaze in advance and rewarm it gently before drizzling.

How do I keep the cinnamon swirl from sinking?

I make sure to layer it evenly throughout the batter rather than adding it all in one spot.

Can I double this recipe?

Yes, I can double the ingredients and bake in batches or use multiple pans.

Can I reduce the sugar in this recipe?

Yes, I sometimes cut back slightly on the sugar without affecting texture, though the cakes will be less sweet.

Can I make these gluten-free?

Yes, I can swap the all-purpose flour for a gluten-free blend, though the texture may be a little different.

How do I get the bundts out of the pan cleanly?

I grease the pan thoroughly and let the cakes cool for 10 minutes before loosening them gently with a knife.

Can I add nuts to the batter?

Yes, I like adding chopped pecans or walnuts for extra crunch.

Do these taste strongly of sourdough?

No, the sourdough discard adds a light tang and depth of flavor but doesn’t overpower the sweetness.

Conclusion

These mini brown butter sourdough cinnabundts are one of my favorite ways to use sourdough discard. I love how they combine the cozy flavors of cinnamon rolls with the nutty richness of brown butter and the soft tang of sourdough. They’re perfect for breakfast, dessert, or anytime I want a little bite of something special.

Mini Brown Butter Sourdough Cinnabundts

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Rich and cozy mini bundt cakes made with sourdough discard, swirled with cinnamon sugar, and topped with a nutty brown butter glaze. These cinnabundts combine the warmth of cinnamon rolls with the depth of sourdough in a bite-sized treat perfect for brunch or dessert.

Author: Amy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 mini bundts
Category: Dessert, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and grease a mini bundt pan well.
In a saucepan, brown the butter over medium heat until golden and fragrant. Let cool slightly.
In a mixing bowl, beat browned butter with granulated sugar and brown sugar until smooth.
Add eggs and vanilla, mixing until combined.
Stir in sourdough discard and sour cream until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Fold into wet mixture until just combined.
Mix together brown sugar and cinnamon for the swirl.
Layer batter and cinnamon mixture into the mini bundt wells, swirling lightly with a knife.
Bake for 18–22 minutes, until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
For the glaze, brown the butter, then whisk with powdered sugar, vanilla, and enough milk for a pourable consistency.
Drizzle glaze over cooled cinnabundts before serving.