How do I make the cinnamon swirl for Brown Butter Sourdough Cinnabundts?

To make the cinnamon swirl, mix together brown sugar and ground cinnamon in a small bowl until well combined. When assembling your batter in the bundt or loaf pan, spread a layer of the batter, then sprinkle a layer of the cinnamon sugar mixture on top. Repeat this layering process until all batter and cinnamon mixture are used. This creates the signature sweet and spicy swirl inside the cinnabundts.

What role does sourdough discard play in Brown Butter Sourdough Cinnabundts?

Sourdough discard adds a subtle tang and depth of flavor to the cinnabundts. It also contributes moisture, resulting in a tender crumb. If you don’t have sourdough discard, you can substitute with an equal amount of Greek yogurt or buttermilk to maintain a similar texture and slight acidity.

Can I bake Brown Butter Sourdough Cinnabundts without a mini bundt pan?

Yes, you can use an 8.5x4.5-inch loaf pan as an alternative. Layer the batter and cinnamon swirl just as you would in a bundt pan. Adjust the baking time accordingly—check for doneness with a toothpick inserted in the center, which should come out clean when fully baked.

Why is brown butter important for the flavor of these sourdough cakes?

Browning the butter develops a rich, nutty flavor with caramel notes that regular melted butter can’t provide. This deep flavor enhances the overall taste of the cinnabundts, making each bite more complex and satisfying.

What is the best way to store leftover Brown Butter Sourdough Cinnabundts?

Store leftover cinnabundts in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to five days or freeze the cakes wrapped tightly in plastic wrap and then foil for up to three months. Thaw frozen cakes at room temperature before serving.

Brown Butter Sourdough Cinnabundts Recipe With Cinnamon Swirl

Name: Brown Butter Sourdough Cinnabundts
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: – 1 3/4 cups all-purpose flour; – 1 tsp baking powder; – 1/4 tsp baking soda; – 1/4 tsp salt; – 1/2 cup salted butter; – 1/2 cup granulated sugar; – 1/4 cup brown sugar plus 1/2 cup brown sugar for the cinnamon swirl; – 3/4 cup Greek yogurt room temperature; – 1/2 cup sourdough discard or substitute with extra Greek yogurt; – 2 eggs room temperature; – 1 tsp vanilla extract; – 1 tbsp cinnamon; – 6 oz cream cheese softened; – 1 1/2 cups powdered sugar; – 3-4 tbsp milk

Ingredients

– 1 3/4 cups all-purpose flour

– 1 tsp baking powder

– 1/4 tsp baking soda

– 1/4 tsp salt

– 1/2 cup salted butter

– 1/2 cup granulated sugar

– 1/4 cup brown sugar plus 1/2 cup brown sugar for the cinnamon swirl

– 3/4 cup Greek yogurt room temperature

– 1/2 cup sourdough discard or substitute with extra Greek yogurt

– 2 eggs room temperature

– 1 tsp vanilla extract

– 1 tbsp cinnamon

– 6 oz cream cheese softened

– 1 1/2 cups powdered sugar

– 3-4 tbsp milk

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Instructions

1-Getting started with Brown Butter Sourdough Cinnabundts: brown the butter until it’s golden and nutty, then let it cool this step adds that irresistible depth of flavor. Measure out all your ingredients to make the process flow smoothly, just like setting up for any fun cooking adventure in your kitchen.

2-Next: whisk together the wet ingredients including the cooled butter, sugars, eggs, Greek yogurt, sourdough discard, and vanilla extract until well combined. Gently fold in the sifted dry ingredients to keep the batter light and airy. For the cinnamon swirl, mix the reserved 1/2 cup of brown sugar with the cinnamon in a small bowl.

3-If you’re using mini bundt pans, fill them one-third full with batter, sprinkle on the cinnamon mixture, and top with more batter until three-quarters full. For a loaf pan, layer half the batter, add the swirl, and finish with the rest. Bake at 350°F (175°C) for 15-20 minutes for mini bundts or 40-50 minutes for the loaf, checking with a toothpick for doneness.

4-While the cakes bake, beat the softened cream cheese with powdered sugar and milk until smooth for that creamy center. Once baked, let them cool slightly before inverting and filling the centers or drizzling over the top. Here is a quick table to summarize the preparation times for clarity:

Last Step:

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Notes

🧈 Use room temperature ingredients to ensure smooth batter and even baking.
🌰 Brown butter carefully to avoid burning and achieve a rich nutty flavor.
❄️ Freeze mini bundts for 30 minutes before filling with cream cheese for firmer centers and easier handling.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 mini bundt or 1 slice
Calories: 290 kcal
Sugar: 23 g
Sodium: 160 mg
Fat: 12.4 g
Saturated Fat: 7 g
Unsaturated Fat: 5.4 g
Trans Fat: 0 g
Carbohydrates: 37.5 g
Fiber: 1 g
Protein: 4.6 g
Cholesterol: 55 mg