Mini Brown Butter Sourdough Cinnabundts

I first made these mini brown butter sourdough cinnabundts on a rainy Saturday when I wanted something cozy, simple, and a little nostalgic. They’re bite-sized bundt cakes with a toasty brown-butter edge, a tender crumb from a touch of sourdough starter, and a warm cinnamon note — perfect for brunch, school lunches, or an afternoon coffee break. They come together quickly and use pantry-friendly ingredients, making them the kind of recipe you’ll reach for again and again.

Why you’ll love this dish

These little cakes are the best of several worlds: the nutty depth of brown butter, the light lift and tang from sourdough starter, and the familiar comfort of cinnamon-scented cake. Because they bake in a mini bundt pan, you get a golden crust on almost every bite and an elegant presentation without any fussy frosting.

• Quick to mix and bake — about 30 minutes from start to finish.
• Great use for sourdough discard or an active starter — no extensive feeding required.
• Crowd-friendly: kid-approved, easy to portion, and excellent for brunch spreads or potlucks.
• Small pan = fast baking and charming results without making a full cake.

“Perfectly browned, tender inside, and just the right tang from the starter — these tiny bundts disappeared in under an hour at my brunch.” — A satisfied friend

How this recipe comes together

This is a straightforward batter made in two bowls: dry ingredients are whisked together, and wet ingredients (including warm brown butter and your sourdough starter) are mixed in another. You fold the dry into the wet just until combined, pipe or spoon the batter into a greased mini bundt pan, and bake until golden and springy. Expect a short bake time (15–20 minutes) because the molds are small — this makes them a fast, satisfying bake when you want a homemade treat without a long afternoon in the kitchen.

{image_template}

What you’ll need

• 1¾ cups all-purpose flour (can substitute part with whole wheat pastry flour for nuttiness — up to ¼ cup)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp brown butter (see note below)
• ½ cup sourdough starter (discard or active; room temperature)
• ¼ cup sugar (use brown sugar for deeper flavor)
• 1 tsp cinnamon
• 1 egg
• ¼ cup milk (any dairy or unsweetened plant milk)

Notes and substitutions:

• Brown butter: melt and brown regular butter in a small pan until it smells nutty and is light amber. Cool slightly before using.
• Sourdough starter: discard works well here; you don’t need a vigorously active starter. If using a very liquid starter, reduce the milk by a tablespoon.
• Dairy-free: use vegan butter for browning and a non-dairy milk.
• Want them sweeter or glazed? Add a simple powdered sugar glaze or a dusting of cinnamon sugar after cooling.

Directions to follow

1. Preheat the oven to 350°F (175°C). Grease a mini bundt pan thoroughly — a pastry brush with melted butter or a spray works best.
2. In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Set aside.
3. In another bowl, combine 2 tbsp brown butter, ½ cup sourdough starter, ¼ cup sugar, 1 tsp cinnamon, 1 egg, and ¼ cup milk. Whisk until smooth and evenly mixed.
4. Add the dry ingredients to the wet ingredients in two additions. Fold gently with a spatula until just combined — don’t overmix.
5. Spoon or pipe batter into the prepared mini bundt pan, filling each mold about two-thirds full. Tap the pan once on the counter to release air bubbles.
6. Bake for 15–20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Start checking at 15 minutes.
7. Let the cakes cool in the pan for about 10 minutes, then invert onto a rack to cool completely. Run a small offset knife around the edges if a piece sticks.

Best ways to enjoy it

Serve these mini cinnabundts warm or at room temperature. A few pairing ideas:

• Drizzle with a simple glaze (powdered sugar + milk + vanilla) or a cinnamon-sugar butter for extra decadence.
• Pair with coffee, chai, or a milky latte for brunch.
• Plate with fresh berries and a dollop of crème fraîche or Greek yogurt for a lighter contrast.
• For a dessert course, serve two warmed bundts with a scoop of vanilla ice cream and a sprinkle of toasted nuts.

Storage and reheating tips

• Room temperature: Store in an airtight container for up to 2 days. Keep them from drying by layering with a piece of parchment.
• Refrigerator: Up to 5 days in an airtight container. Bring to room temp or warm slightly before serving.
• Freezing: Flash-freeze on a tray for an hour, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or on the counter.
• Reheating: Warm single portions in a 300°F (150°C) oven for 5–8 minutes or microwave for 10–15 seconds (watch not to overheat and dry them out).

Food safety: because these are egg-containing baked goods, keep them refrigerated if you plan to store longer than a couple of days. Discard if left more than 2 hours at room temperature in hot conditions.

Pro chef tips

• Brown butter properly: watch it closely over medium heat; swirl the pan and remove from heat as soon as it turns amber and smells nutty. Transfer to a cool bowl to stop cooking.
• Don’t overmix: stop folding when you no longer see dry streaks. Overworked batter yields dense cakes.
• Greasing mini bundt pans: use a pastry brush to coat every nook with softened butter, then dust lightly with flour, or use a stick spray with flour for reliable release.
• Even portions: use a small cookie scoop to portion batter into each mold for consistent sizes and bake times.
• Check doneness visually and by touch: golden edges and a slight spring in the center usually mean done.

Creative twists

• Maple cardamom: replace cinnamon with 1 tsp ground cardamom and swap 2 tbsp sugar for 2 tbsp maple syrup (reduce milk by 1 tbsp to compensate).
• Chocolate swirl: stir 2 tbsp melted dark chocolate into half the batter, then swirl into the plain batter in the molds.
• Citrus & glaze: add 1 tsp lemon or orange zest to the batter and finish with a citrus glaze.
• Gluten-free: try a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend doesn’t contain it; texture will differ slightly.
• Savory-sweet: omit cinnamon, add 2 tbsp honey, and fold in 2 tbsp chopped nuts for a less sweet, nut-forward version.

Common questions

Q: Can I use sourdough discard instead of an active starter?
A: Yes. This recipe is great for discard. You don’t need a bubbly starter — the baking powder and soda provide the lift. If your discard is very runny, reduce the milk by a tablespoon.

Q: How do I make brown butter without burning it?
A: Melt butter over medium heat in a light-colored pan so you can watch color changes. Swirl frequently. When it turns amber and smells nutty, remove from heat and pour into a cool bowl to stop cooking.

Q: Can I double the recipe for a full-size bundt?
A: You can, but baking time and texture will change. For a full bundt, increase baking time substantially (start checking around 30–35 minutes) and consider using a slight increase in leavening (add ¼–½ tsp more baking powder) to help rise.

Q: How long do these keep on the counter?
A: Up to 48 hours in an airtight container at room temperature. For longer storage, refrigerate up to 5 days or freeze up to 2 months.

Q: Any tips for unmolding mini bundts that stick?
A: Cool for about 10 minutes in the pan, then invert onto a rack. If they stick, give the pan a gentle twist and tap the bottom with a wooden spoon. A thin offset knife can free stubborn edges.

If you try these, let the brown-butter aroma pull you in — it’s the shortcut to making a simple mini bundt feel special.