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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.

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)

Instructions

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

Notes

Add a pinch of cardamom or nutmeg to the cinnamon swirl for extra flavor.

Fold in mini chocolate chips for a sweeter version.

Swirl in apple butter or pumpkin purée for a seasonal twist.

Bake in a muffin tin if you don’t have a mini bundt pan.

Use yogurt, buttermilk, or extra sour cream if you don’t have sourdough discard.

Make the glaze ahead and gently rewarm before drizzling.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-brown-butter-sourdough-cinnabundts/