Irresistible Mini Brown Butter Sourdough Cinnabundts Bliss

These Irresistible Mini Brown Butter Sourdough Cinnabundts are delightful treats that utilize sourdough discard, offering a nutty flavor and cinnamon bliss perfect for any occasion.

Course: Dessert

Cuisine: American

Keyword: Cinnamon Rolls, Dessert, Mini Brown Butter Sourdough Cinnabundts, mini bundts, sourdough discard, sweet treat

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: bundts

Calories: 200kcal

Equipment

Mini bundt pan
Saucepan
Mixing bowl
Whisk
sifter
piping bag

Ingredients

For the Batter

2 cups all-purpose flour Provides structure; ensure it's fresh for best results.
2 teaspoons baking powder Check freshness before use.
1 teaspoon baking soda
1/2 teaspoon salt Balances sweetness and enhances flavors.
1/2 cup salted butter Browned to add a nutty depth.
1/2 cup granulated sugar Sweetens the cakes without overwhelming them.
1/4 cup brown sugar Adds delightful caramel notes.
1/2 cup Greek yogurt Infuses moisture for a tangy flavor.
1/2 cup sourdough discard Adds depth of flavor and improves texture.
2 large eggs Binds ingredients together.
1 teaspoon vanilla extract Enhances flavor and adds warmth.

For the Cinnamon Swirl

1/4 cup brown sugar Sweetens and adds flavor to the cinnamon swirl.
2 teaspoons cinnamon Provides warmth and sweetness.

For the Cream Cheese Filling

8 oz cream cheese Adds creaminess and sweetness.
1 cup powdered sugar Creates a smooth texture.
2 tablespoons milk Adjusts filling's consistency.

Instructions

Directions

Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan.
Melt and brown the salted butter over medium-high heat until nutty and golden; let it cool.
Sift together the all-purpose flour, baking powder, baking soda, and salt; set aside.
In a bowl, combine the cooled brown butter with the granulated and brown sugar; whisk until well blended.
Add eggs one at a time, mixing well after each addition. Stir in Greek yogurt, sourdough discard, and vanilla until smooth.
Gently fold the sifted dry ingredients into the wet mixture until just combined.
Pour batter into bundt cavities, filling each about one-third full. Sprinkle cinnamon sugar, then top with more batter until three-quarters full.
Bake for 15-20 minutes until a toothpick comes out clean and tops are golden.
Mix the cream cheese, powdered sugar, and milk until smooth while bundts cool.
Invert cooled bundts onto a plate. Fill centers with cream cheese filling and dust with powdered sugar.

Notes

Serve warm with a drizzle of chocolate or caramel sauce for an indulgent twist.

Nutrition