Mini Brown Butter Sourdough Cinnabundts 

There’s something incredibly satisfying about the scent of cinnamon, butter, and baked sourdough wafting through the kitchen. These Mini Brown Butter Sourdough Cinnabundts are tiny masterpieces, combining the tender, tangy richness of sourdough with the deep, nutty flavor of brown butter. Each bite feels like a warm hug, with ribbons of cinnamon sugar swirling through soft, moist crumb and topped with a silky glaze that glistens in the light.

Behind the Recipe

This recipe came from a desire to use up leftover sourdough starter in a sweet and indulgent way. The result was pure magic. I remember standing by the oven, waiting as the little bundts puffed and turned golden, filling the air with the aroma of toasted butter and caramelized sugar. These Cinnabundts have become a weekend favorite, something to bake when you want to treat yourself and everyone around you to something cozy and homemade.

Recipe Origin or Trivia

Cinnamon and sourdough may seem like an unusual pair, but they’ve both been beloved for centuries. Sourdough has ancient roots, known for its unique tang and natural fermentation. Cinnamon, once prized as a luxury spice, has long symbolized warmth and comfort in baking. The “Cinnabundt” idea merges modern mini bundt cakes with the nostalgic swirl of a cinnamon roll, creating a beautiful balance of old-world flavor and modern charm.

Why You’ll Love Mini Brown Butter Sourdough Cinnabundts

These little cakes are packed with reasons to love them.

Versatile: Perfect for breakfast, brunch, or dessert.
Budget-Friendly: Uses pantry staples and leftover sourdough starter.
Quick and Easy: Mini size means faster baking and easy serving.
Customizable: Add nuts, chocolate chips, or citrus zest.
Crowd-Pleasing: Adorable and delicious, everyone wants seconds.
Make-Ahead Friendly: Stay moist for days thanks to sourdough.
Great for Leftovers: Freeze beautifully and taste freshly baked when reheated.

Chef’s Pro Tips for Perfect Results

Little details make all the difference with these mini delights.

• Use room temperature ingredients for a smooth batter.
• Brown the butter carefully until it smells nutty, not burnt.
• Don’t overmix the batter; it should stay tender.
• Grease the bundt pans thoroughly for easy release.
• Let them cool before glazing to avoid melting the drizzle.

Kitchen Tools You’ll Need

A few reliable tools help you bake these perfectly.

Mini Bundt Pan: To shape those perfect little Cinnabundts.
Mixing Bowls: For dry, wet, and glaze mixtures.
Whisk and Spatula: To blend ingredients gently.
Hand or Stand Mixer: Makes mixing the batter effortless.
Small Saucepan: For browning the butter and making glaze.
Cooling Rack: Keeps them from steaming and losing texture.

Ingredients in Mini Brown Butter Sourdough Cinnabundts

These ingredients come together in harmony for flavor, texture, and aroma.

1. Unsalted Butter: ½ cup (1 stick), browned, adds nutty depth.
2. Sourdough Starter (discard or active): ½ cup, gives tang and moisture.
3. All-Purpose Flour: 1 ¼ cups, provides structure and light crumb.
4. Brown Sugar: ½ cup, for sweetness and caramel notes.
5. Granulated Sugar: ¼ cup, balances flavor.
6. Eggs: 2 large, bind everything together.
7. Milk: ¼ cup, softens the batter and keeps it moist.
8. Vanilla Extract: 1 teaspoon, adds warm aroma.
9. Baking Powder: 1 teaspoon, for gentle rise.
10. Cinnamon: 2 teaspoons, gives the classic swirl flavor.
11. Salt: ¼ teaspoon, enhances the sweetness.
12. Powdered Sugar: 1 cup, for the glaze.
13. Heavy Cream: 2–3 tablespoons, to create a smooth drizzle.

Ingredient Substitutions

It’s easy to tweak this recipe to your liking.

Sourdough Starter: Replace with plain yogurt if you don’t have starter.
Milk: Almond or oat milk works just as well.
Brown Sugar: Coconut sugar adds a deeper caramel flavor.
Butter: Use ghee for an even nuttier taste.
Cinnamon: Try pumpkin pie spice for a seasonal twist.

Ingredient Spotlight

Brown Butter: The secret star, its nutty richness gives a deep, toffee-like flavor that elevates every bite.
Sourdough Starter: Adds tang, moisture, and a unique texture that makes these mini bundts irresistibly soft.

Instructions for Making Mini Brown Butter Sourdough Cinnabundts

Now let’s turn those simple ingredients into something truly special.

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease your mini bundt pan well and set aside.
2. Combine Ingredients:
   In a bowl, whisk flour, baking powder, cinnamon, and salt. In another bowl, mix brown butter, sugars, eggs, milk, vanilla, and sourdough starter until smooth.
3. Prepare Your Cooking Vessel:
   Gently fold the dry mixture into the wet ingredients until just combined. Don’t overmix.
4. Assemble the Dish:
   Spoon the batter evenly into the mini bundt molds, filling each about two-thirds full.
5. Cook to Perfection:
   Bake for 18–22 minutes or until a toothpick inserted comes out clean. The tops should be golden brown.
6. Finishing Touches:
   Cool in the pan for 5 minutes, then transfer to a rack. Mix powdered sugar with heavy cream to make a smooth glaze and drizzle over cooled cakes.
7. Serve and Enjoy:
   Enjoy warm with coffee, tea, or a cozy breakfast spread.

Texture & Flavor Secrets

Each bite of these mini bundts is a dance between light and rich—the slightly crisp edges give way to a tender, moist crumb, and the brown butter glaze adds a silky sweetness that enhances the cinnamon aroma. The sourdough gives them a subtle tang that balances the sugar beautifully.

Cooking Tips & Tricks

Keep these tips in mind for foolproof success.

• Rotate the pan halfway through baking for even browning.
• Add a bit of nutmeg for deeper spice notes.
• For extra moisture, brush warm cakes with melted butter before glazing.

What to Avoid

Avoiding small mistakes keeps your Cinnabundts perfect.

• Don’t overbake or they’ll dry out.
• Avoid pouring glaze on hot cakes—it will slide right off.
• Don’t skip greasing the molds generously.

Nutrition Facts

Servings: 12 mini bundts
Calories per serving: Approximately 290

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

These mini bundts stay moist for days. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 2 months—just thaw and warm before serving.

How to Serve Mini Brown Butter Sourdough Cinnabundts

Serve them as a morning treat with coffee, as part of a brunch spread, or as a dessert topped with vanilla ice cream or caramel drizzle. They also make perfect edible gifts when wrapped individually.

Creative Leftover Transformations

Crumble leftovers over yogurt or ice cream for a crunchy, cinnamony topping. You can also slice and toast them slightly for a warm snack with butter.

Additional Tips

If you want a stronger cinnamon swirl, layer the batter with a sprinkle of cinnamon sugar before baking. For a café-style look, drizzle the glaze in zigzags and top with a dusting of powdered sugar.

Make It a Showstopper

Serve the mini bundts on a tiered dessert stand, drizzle glaze right before serving, and garnish with a sprinkle of cinnamon sugar or edible flowers for a beautiful bakery-worthy presentation.

Variations to Try

• Maple Pecan: Add chopped toasted pecans and drizzle with maple glaze.
• Chocolate Cinnamon: Mix in mini chocolate chips for a rich twist.
• Orange Zest Glaze: Add orange zest to the glaze for a citrus lift.
• Apple Cinnamon: Fold small apple chunks into the batter.
• Espresso Glaze: Mix espresso into the glaze for a mocha finish.

FAQ’s

Q1: Can I use active sourdough starter instead of discard?
Yes, either works fine and gives a similar flavor.

Q2: Can I bake this as one large bundt cake?
Yes, just adjust baking time to 40–45 minutes.

Q3: What if I don’t have a bundt pan?
Use muffin tins instead for mini cakes.

Q4: How do I know when brown butter is ready?
It turns amber in color and smells nutty, not burnt.

Q5: Can I reduce the sugar?
Yes, reduce by 2 tablespoons without changing texture.

Q6: Can I make it dairy-free?
Use vegan butter and plant-based milk alternatives.

Q7: How can I make the glaze thicker?
Add more powdered sugar until it reaches the desired consistency.

Q8: Can I add nuts or fruits?
Absolutely, try pecans, walnuts, or diced apples.

Q9: Do they taste sour?
No, the sourdough adds depth, not an overwhelming tang.

Q10: Can I reheat them?
Yes, warm for 10 seconds in the microwave or 3 minutes in a 300°F oven.

Conclusion

Mini Brown Butter Sourdough Cinnabundts are everything you love about cinnamon rolls, bundt cakes, and homemade baking all in one adorable bite. The balance of tangy sourdough, nutty butter, and sweet cinnamon glaze makes them truly unforgettable. Trust me, you’ll find yourself baking these little gems more often than

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