The kitchen clock read a little past six when I got home, uniform still on, brain buzzing from a long day of reports and radio chatter. My son was half doing homework at the table, my daughter scrolling for snack ideas, and my husband asked the question he always asks on weeknights. What’s for dessert.

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I wanted something that felt special but didn’t require babysitting the oven all night. On the counter sat a jar of sourdough discard I’d been meaning to use and a mini bundt pan that doesn’t get enough love. That combination felt like permission to play. I browned some butter while the kids argued over music, the kind of calm chaos that fills our house most evenings.

The nutty smell cut through the noise fast. Everyone wandered into the kitchen without being called. That’s usually how I know a recipe is heading in the right direction. These little cinnabundts came together between homework questions and laughter, and by the time they were cooling, the mood in the room had softened. Dessert has a way of doing that.

Short Description

Mini brown butter sourdough cinnabundts are tender, lightly tangy mini bundt cakes with a cinnamon swirl and a creamy center, perfect for a cozy dessert or weekend treat.

Key Ingredients

For the Cake

1¾ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup salted butter
½ cup granulated sugar
¼ cup brown sugar
¾ cup Greek yogurt, room temperature
½ cup sourdough discard, room temperature
2 large eggs, room temperature
1 tsp vanilla extract

For the Cinnamon Swirl

½ cup brown sugar
1 tbsp ground cinnamon

For the Cream Cheese Filling

6 oz cream cheese, softened
1½ cups powdered sugar
3 to 4 tbsp milk of choice

Tools Needed

Mini bundt cake pan
Medium saucepan
Mixing bowls
Whisk and spatula
Hand mixer or stand mixer
Wire cooling rack
Small knife or piping bag

Cooking Instructions

Step 1: Preheat Oven and Prepare Pans
Set the oven to 350°F. Generously grease each cavity of the mini bundt pan with butter or non stick spray, then lightly dust with flour. Tap out excess flour so the cakes release cleanly after baking.

Step 2: Brown the Butter
Place the butter in a medium saucepan over medium heat. Stir constantly for 5 to 8 minutes. The butter will foam, then turn golden with brown specks at the bottom and smell nutty. Remove from heat immediately and let cool for 5 to 10 minutes. If it smells burnt, start over, as burnt butter tastes bitter.

Step 3: Mix Dry Ingredients
In a medium bowl, sift together flour, baking powder, baking soda, and salt. This keeps the crumb light and even. Set aside.

Step 4: Combine Wet Ingredients
In a large bowl, whisk the cooled brown butter with granulated sugar and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in Greek yogurt, sourdough discard, and vanilla until fully blended.

Step 5: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain. Overmixing will make the cakes dense. If the batter feels very thick, let it rest for 2 minutes before proceeding.

Step 6: Prepare Cinnamon Swirl
In a small bowl, mix brown sugar and cinnamon until evenly combined. This will create a ribbon of warmth through each cake.

Step 7: Assemble the Mini Bundts
Fill each bundt cavity about one third full with batter. Sprinkle about 1 tablespoon of cinnamon sugar on top. Cover with more batter until nearly full, smoothing the top gently.

Step 8: Bake
Place the pan in the oven and bake for 15 to 20 minutes. The tops should be lightly golden and spring back when touched. A toothpick inserted should come out clean.

Step 9: Prepare Cream Cheese Filling
While the cakes bake, beat cream cheese, powdered sugar, and milk until smooth and creamy. Start with 3 tablespoons milk and add more if needed. The filling should be thick but pipeable.

Step 10: Cool and Fill
Let the cakes cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Use a small knife or piping bag to create a center opening and fill with cream cheese mixture.

Why You’ll Love This Recipe

Rich Flavor: Brown butter adds depth and warmth that regular butter cannot match.

Light Texture: Greek yogurt and sourdough discard keep the crumb tender and moist.

Portion Friendly: Mini bundts feel indulgent without being overwhelming.

Family Approved: Sweet but balanced, perfect for kids and adults alike.

Practical Baking: Uses sourdough discard instead of wasting it.

Mistakes to Avoid & Solutions

Burning the Butter: Keep stirring and watch the color closely. Remove from heat once golden.

Overmixing the Batter: Fold gently and stop as soon as combined.

Sticking to the Pan: Grease and flour thoroughly, especially detailed edges.

Overfilling the Pan: Leave space for rising to avoid overflow.

Filling Too Early: Always cool cakes fully before adding cream cheese to prevent melting.

Serving and Pairing Suggestions

Serve warm or room temperature with coffee or tea.

Plate with fresh berries for contrast.

Arrange on a platter for brunch or family style desserts.

Pair with a light vanilla latte or cold milk for kids.

Storage and Reheating Tips

Store filled cinnabundts in an airtight container in the refrigerator for up to 4 days.

Unfilled cakes can be frozen for up to 2 months.

Reheat gently in the microwave for 10 to 15 seconds.

Avoid overheating to keep the cream cheese smooth.

FAQs

1. Can I use unfed sourdough discard?
Yes. Unfed discard works perfectly and adds mild tang.

2. Can these be made ahead?
Yes. Bake the cakes a day ahead and fill before serving.

3. What if I don’t have a mini bundt pan?
Use a muffin tin and reduce baking time by 2 minutes.

4. Can I reduce the sugar?
You can reduce granulated sugar by 2 tablespoons without affecting texture.

5. Do these taste sour?
No. The sourdough adds depth, not sharpness.

Tips & Tricks

Let ingredients come to room temperature for smoother batter.

Use a piping bag for cleaner filling.

Toast cinnamon briefly in a dry pan for deeper flavor.

Recipe Variations

Maple Cream Cheese: Replace milk with maple syrup and reduce powdered sugar by ¼ cup.

Orange Cinnamon: Add 1 tsp orange zest to the batter and filling.

Chocolate Swirl: Replace half the cinnamon sugar with cocoa powder and brown sugar mix.

Final Thoughts

These cinnabundts came out of an ordinary evening and turned it into something memorable. Watching my kids reach for seconds while pretending they didn’t want dessert first made me smile. Baking after work isn’t about perfection. It’s about finding small joys between responsibilities.

This recipe fits into real life, the kind where dishes pile up and laughter fills the kitchen anyway. The brown butter brings warmth, the sourdough adds character, and the cream cheese filling feels like a quiet reward at the end of the day. This is the kind of baking that feels personal. The kind you share.

Mini Brown Butter Sourdough Cinnabundts