As the sun peeks through my kitchen window, I can’t help but smile at the thought of these Mini Brown Butter Sourdough Cinnabundts. There’s something so comforting about the combination of nutty brown butter and tangy sourdough, swirling together to create a mini masterpiece that’s perfect for any occasion. These little cakes are more than just a breakfast option; they’re an indulgent treat that will steal the show at your next brunch. Whether it’s the warm embrace of cinnamon that hits your palate or the rich, creamy center that melts in your mouth, each bite is a joyful experience.
I originally stumbled upon this delightful recipe when I was looking for a way to use my sourdough discard, and boy, am I glad I did! The result is a tender, moist cake that brings together simplicity and elegance. Imagine serving these gorgeous bundts warm, dusted with powdered sugar, or topped with a luscious cream cheese glaze. Trust me, you’ll want to keep this recipe in your culinary repertoire—it’s a true crowd-pleaser that will have everyone coming back for seconds! Let’s dive into the delicious world of mini bundt cakes that are sure to become a staple in your kitchen.
Why are Mini Brown Butter Sourdough Cinnabundts a Must-Try?
Irresistible Flavor: The nutty essence of brown butter combined with tangy sourdough elevates these mini cakes to a new level of indulgence.
Perfect Portion Size: Each adorable bundt is just the right size for satisfying cravings without overindulgence.
Easy to Make: With straightforward steps, even beginner bakers can create this elegant dessert with ease.
Versatile Treat: Ideal for breakfast, brunch, or an afternoon snack, these cakes fit perfectly into any occasion.
Creative Variations: Consider adding chocolate chips or a maple glaze for a twist that makes them even more enticing!
Crowd Pleaser: Serve them warm at your next gathering, and watch guests marvel at both the beauty and flavor of these mini delights!
Mini Brown Butter Sourdough Cinnabundts Ingredients
For the Batter
- All-purpose flour – Provides structure and texture; substitute with gluten-free flour for a gluten-free version.
- Baking powder – A leavening agent to help the cakes rise; ensure it’s fresh for the best results.
- Baking soda – Aids in leavening when combined with the acidity from sourdough.
- Salt – Enhances overall flavor; use sea salt or kosher salt for the best taste.
- Salted butter – Adds richness and flavor, with browning developing nutty notes; unsalted can be used with added salt.
- Granulated sugar – Offers sweetness and moisture; brown sugar provides a richer taste if desired.
- Brown sugar – Introduces a deeper caramel flavor; can be substituted with granulated sugar if necessary.
- Greek yogurt – Adds moisture and a slight tang; sour cream can work as a substitute.
- Sourdough discard – Contributes tanginess and moisture, enhancing the flavor; can replace with an active sourdough starter, though flavor may vary.
- Eggs – Bind ingredients and add richness; use flax eggs for a vegan option.
- Vanilla extract – Adds warmth and depth to the flavor profile.
- Cinnamon – Provides warming spice; adjust to fit your taste preference.
For the Cream Cheese Filling
- Cream cheese – Creates a smooth, creamy filling; mascarpone can be used for a different flavor.
- Powdered sugar – Sweetens the glaze or filling; can be reduced or swapped with a sugar alternative.
- Milk of choice – Adjusts batter consistency; almond or oat milk can substitute for dairy.
These Mini Brown Butter Sourdough Cinnabundts are the perfect example of how simple ingredients can come together to create an indulgent treat that deserves a spot at your table!
How to Make Mini Brown Butter Sourdough Cinnabundts
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Prep the Bundt Pans: Grease your mini bundt pans thoroughly and dust them with flour to ensure easy release after baking. This ensures a delightful presentation!
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Make Brown Butter: In a saucepan, cook the salted butter over medium heat, stirring frequently until it turns golden brown and smells nutty—about 5-7 minutes. Let it cool slightly.
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Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined. This mixture provides a well-structured base for our cakes.
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Combine Wet Ingredients: In another bowl, whisk the cooled brown butter, granulated sugar, brown sugar, Greek yogurt, sourdough discard, eggs, and vanilla until smooth and creamy. Your batter will start to come together beautifully!
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Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
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Prepare Cream Cheese Filling: In a separate bowl, beat the cream cheese with powdered sugar and a splash of milk until smooth and spreadable. This filling adds a delicious surprise!
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Assemble Bundts: Fill each mini bundt pan halfway with batter, then add a dollop of the cream cheese filling in the center. Cover with more batter and swirl a bit of cinnamon mixture on top for extra flavor.
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Bake: Place in a preheated oven at 350°F and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell divine!
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Cool: Allow the bundts to cool in the pans for 10 minutes, then invert them onto a cooling rack to cool completely. This helps maintain their lovely shape.
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Serve: Dust the cooled bundts with powdered sugar or drizzle with a cream cheese glaze before serving. Enjoy them warm for the best flavor experience!
Optional: For an extra touch, serve with fresh fruit or a scoop of vanilla ice cream on the side.
Exact quantities are listed in the recipe card below.
Storage Tips for Mini Brown Butter Sourdough Cinnabundts
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Room Temperature: Keep the bundts in an airtight container at room temperature for up to 2 days to maintain their delightful texture.
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Fridge: If you need to store them longer, place the bundts in the refrigerator for up to 5 days. Just remember to let them come to room temperature before serving.
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Freezer: For longer storage, individually wrap each bundt in plastic wrap and store in the freezer for up to 3 months. Reheat gently in the microwave or oven before enjoying them again.
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Reheating: To enjoy your Mini Brown Butter Sourdough Cinnabundts warm, simply reheat them in the microwave for about 15-20 seconds or in the oven at 350°F for 5-10 minutes.
Expert Tips for Mini Brown Butter Sourdough Cinnabundts
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Room Temperature Ingredients: Ensure all ingredients, especially eggs and dairy, are at room temperature for a smoother batter and even baking results.
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Avoid Overfilling: When filling the bundt pans, leave some space at the top as the batter will rise. Overfilling can lead to messy spills.
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Cool Before Removing: Allow the bundts to cool in the pans for at least 10 minutes before inverting them. This prevents them from breaking apart and maintains their beautiful shape.
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Monitoring Baking Time: Keep a close eye on your bundts as they bake. Ovens vary, so start checking for doneness at the lower end of the baking time for perfectly fluffy mini cakes.
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Storing Leftovers: For best results, store any Mini Brown Butter Sourdough Cinnabundts in an airtight container at room temperature to retain their moisture, or refrigerate for longer storage.
Mini Brown Butter Sourdough Cinnabundts Variations
Feel free to let your creativity shine and transform these delightful mini bundts into something uniquely yours!
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Decadent Chocolate: Fold in chocolate chips to the batter for a rich chocolatey twist that pairs beautifully with the brown butter. Imagine each bite bursting with melty chocolate goodness!
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Nutty Delight: Add a mix of chopped walnuts or pecans to the batter for added texture and crunch, elevating your bundts to nutty perfection. This simple addition makes every slice even more satisfying!
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Syrupy Sweetness: Drizzle a creamy maple glaze on top instead of powdered sugar for a luscious flavor boost. The combination of maple and cinnamon will have everyone asking for your secret recipe!
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Fruity Surprise: Swap out cream cheese filling for your favorite fruit preserves or fresh fruit for a refreshing twist. The tanginess of berries works harmoniously with the sweet cake.
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Spice It Up: Add a pinch of nutmeg or ginger to the batter alongside the cinnamon for an extra layer of warmth and complexity. It’s a delightful surprise for the taste buds!
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Vegan-Friendly: Replace eggs with flax eggs and use plant-based yogurt and milk for a vegan version that still offers scrumptious flavor without sacrificing texture. Everyone can enjoy these marvelous treats!
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Citrus Zest: Incorporate lemon or orange zest into the batter for a zesty brightness that contrasts beautifully with the nutty butter. This small change adds a refreshing twist!
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Caramel Center: Add a dollop of caramel sauce alongside the cream cheese filling for a gooey surprise. It’ll take your bundts to the next level of indulgence—pure bliss in every bite!
Make Ahead Options
These Mini Brown Butter Sourdough Cinnabundts are fabulous for meal prep, allowing you to enjoy the indulgence without the last-minute rush! You can prepare the batter and cream cheese filling up to 24 hours in advance. Simply combine the dry ingredients, mix your wet ingredients, and store the batter in an airtight container in the refrigerator. For the cream cheese filling, keep it in a separate container until you’re ready to bake. When you’re set to serve these delightful bundts, just fill your greased mini bundt pans with the chilled batter, dollop in the filling, and proceed to bake as instructed. This way, you’ll have the same delicious treat with minimal effort, perfect for busy mornings or cozy brunch gatherings!
What to Serve with Mini Brown Butter Sourdough Cinnabundts?
These little cakes are more than just a delightful treat; they create the perfect centerpiece for a charming meal.
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Fresh Fruit Salad: A bright blend of seasonal fruits balances the richness of the bundts, adding a refreshing contrast. Think juicy berries, crisp apples, and fragrant oranges that pop with color and flavor.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting over a warm bundt elevates this dessert into a sumptuous indulgence, creating a delightful contrast of temperatures that excites the palate.
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Maple Syrup Drizzle: A light drizzle of pure maple syrup adds a touch of sweetness and enhances the nutty flavors of the brown butter. It’s a lovely finish that brings extra warmth to each bite.
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Coffee or Tea: A steaming cup of coffee or a soothing herbal tea makes a perfect beverage pairing, complementing the spices and textures beautifully. The comforting aroma will envelop your kitchen during brunch!
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Whipped Cream: Light and airy whipped cream adds an elegant touch, offering a luscious creaminess that brings out the sweet notes of cinnamon and sugar. Serve it alongside for a delightful dipping option!
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Nutty Granola: A sprinkle of homemade or store-bought granola provides a delightful crunch, contrasting with the soft texture of the bundts. The added nuts introduce extra richness and flavor!
Mini Brown Butter Sourdough Cinnabundts Recipe FAQs
What kind of sourdough discard should I use?
Absolutely! You can use any sourdough discard that you have on hand. However, for the best flavor and texture, it’s best to use discard that’s been fed recently. You can also use an active sourdough starter, but keep in mind it will alter the flavor slightly depending on how mature your starter is.
How should I store leftover Mini Brown Butter Sourdough Cinnabundts?
Store your bundts in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, transfer them to the refrigerator for up to 5 days. Just remember to allow them to reach room temperature before serving to maintain that perfect texture!
Can I freeze these mini bundts? How?
Certainly! To freeze your Mini Brown Butter Sourdough Cinnabundts, wrap each bundt individually in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to enjoy, simply reheat them gently in the microwave for about 15-20 seconds or in the oven at 350°F for about 5-10 minutes until warmed through.
What should I do if the bundts stick to the pan?
If your bundts stick, it’s likely that the pans weren’t greased and floured thoroughly. Next time, I recommend using a generous amount of butter or a baking spray specifically designed for bundt pans. After greasing, dusting with flour helps too! Allowing the bundts to cool in the pan for 10 minutes can also help them release more easily.
Are there any dietary considerations for these bundts?
Absolutely! If you’re making these for someone with dietary restrictions, consider substitutes like flax eggs for a vegan option or gluten-free flour for a gluten-free variation. Just be sure to check the labels of ingredients like the Greek yogurt and powdered sugar for any allergens. Always adjust baking times as necessary with substitutions to ensure your bundts turn out perfectly!
Can I customize the filling or toppings?
Very much so! You can easily customize the filling by using mascarpone instead of cream cheese, or add fruit preserves for a fruity surprise inside your bundts. The toppings are also flexible—try a maple glaze or a dusting of cocoa powder for a unique twist. The more the merrier when it comes to flavor combinations!
Mini Brown Butter Sourdough Cinnabundts for Cozy Mornings
Ingredients
Equipment
Method
- Prep the Bundt Pans: Grease your mini bundt pans thoroughly and dust them with flour to ensure easy release after baking.
- Make Brown Butter: In a saucepan, cook the salted butter over medium heat, stirring frequently until it turns golden brown and smells nutty—about 5-7 minutes. Let it cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.
- Combine Wet Ingredients: In another bowl, whisk the cooled brown butter, granulated sugar, brown sugar, Greek yogurt, sourdough discard, eggs, and vanilla until smooth and creamy.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare Cream Cheese Filling: In a separate bowl, beat the cream cheese with powdered sugar and a splash of milk until smooth and spreadable.
- Assemble Bundts: Fill each mini bundt pan halfway with batter, then add a dollop of the cream cheese filling in the center. Cover with more batter and swirl a bit of cinnamon mixture on top.
- Bake: Place in a preheated oven at 350°F and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bundts to cool in the pans for 10 minutes, then invert them onto a cooling rack to cool completely.
- Serve: Dust the cooled bundts with powdered sugar or drizzle with a cream cheese glaze before serving.