Mini Brown Butter Cinnabundts
Delightful mini bundt cakes swirled with cinnamon and filled with cream cheese, offering a warm and indulgent experience perfect for any occasion.
Ingredients
For the Cake Batter
- 1 3/4 cups all-purpose flour Forms the cake’s fundamental structure.
- 1 tsp baking powder Helps the cakes rise.
- 1/4 tsp baking soda Works with baking powder to ensure cakes don’t fall flat.
- 1/4 tsp salt Enhances sweetness and rounds flavors.
- 1/2 cup salted butter Adds richness and flavor, especially when browned.
- 1/2 cup granulated sugar Sweetens the batter.
- 1/4 cup brown sugar Provides deep, caramel-like sweetness.
- 3/4 cup Greek yogurt, at room temperature Adds moisture and tanginess.
- 1/2 cup sourdough discard, at room temperature Infuses unique flavor; substitute with more Greek yogurt if necessary.
- 2 large eggs, at room temperature Binds the ingredients.
- 1 tsp vanilla extract Adds warmth to the flavor.
For the Cinnamon Swirl
- 1/2 cup brown sugar (light or dark) Adds caramel-like depth.
- 1 tbsp cinnamon Gives warm, cozy essence.
For the Cream Cheese Filling
- 6 oz cream cheese, softened Forms the base of the cream filling.
- 1 1/2 cups powdered sugar Balances cream cheese’s tanginess.
- 3-4 tbsp milk of choice Adjusts filling to desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a mini bundt cake pan with butter and dust with flour.
- In a saucepan over medium-high heat, melt the butter, stirring continuously for about 5-8 minutes until it slightly browns and develops a nutty aroma. Remove from heat and let cool for 5-10 minutes.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine cooled brown butter with granulated sugar and brown sugar. Whisk until well mixed.
- Beat in eggs one at a time, then whisk in sourdough discard, Greek yogurt, and vanilla extract until smooth.
- Gently fold in the sifted dry ingredients until just combined.
- In a small bowl, mix brown sugar and cinnamon together for the cinnamon swirl.
Baking
- Fill each cavity of the bundt pan about 1/3 full with batter, sprinkle with about 1 tablespoon of cinnamon swirl mixture, then fill until 3/4 full.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- For the cream cheese filling, beat together cream cheese, powdered sugar, and milk until smooth and creamy.
- Allow cakes to cool for about 10 minutes before inverting onto a wire rack. Fill centers with cream cheese filling.
- Optional: Drizzle with cream cheese mixture and dust with powdered sugar before serving.
Notes
Ensure to brown the butter properly and avoid overmixing to maintain the cake's texture. Store leftovers in an airtight container for up to 3 days in the refrigerator.