Mini Brown Butter Sourdough Cinnabundts

If you love cozy bakes with warm spice, rich buttery flavor, and just enough sweetness to feel special, these Mini Brown Butter Sourdough Cinnabundts are exactly the kind of treat to keep in your baking rotation. They combine the nutty depth of browned butter, the subtle tang of sourdough discard, and a generous cinnamon sugar coating into one soft, fluffy little cake that feels like a cross between a muffin, a donut, and a mini bundt.

This is the kind of recipe that makes using sourdough discard feel extra rewarding. Instead of tossing it, you turn it into something fragrant, tender, and bakery-worthy. The browned butter adds a caramel-like richness, the cinnamon brings cozy warmth, and the final buttery cinnamon sugar coating gives each mini bundt that irresistible finish.

They are perfect for breakfast, brunch, snacking, holiday baking trays, or anytime you want something homemade that feels just a little extra special without being too complicated.

Why I Love This Recipe

What I love most about these Cinnabundts is the flavor. Brown butter alone brings so much depth and warmth, and when you combine that with cinnamon and brown sugar, the result feels rich and comforting without being too heavy.

I also love that this recipe uses sourdough discard in such a practical way. It adds a subtle tang and softness to the batter, which makes the finished texture especially tender and interesting.

Another reason this recipe stands out is that the cinnamon sugar coating gives them instant charm. Brushing the warm mini bundts with butter and rolling them in cinnamon sugar makes them feel playful, bakery-style, and hard to stop eating.

Ingredients

For the Cinnabundts

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup unsalted butter, browned
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the cinnamon sugar coating

• 2 tablespoons melted butter
• 1/4 cup sugar
• 1 teaspoon cinnamon

Swaps and Notes

Sourdough discard is one of the best things about this recipe. It gives the mini bundts a little tang and helps create a soft, tender crumb without requiring any extra rise time.

Browned butter adds a lot of flavor, so it is worth taking the extra few minutes to do it properly. Once it turns golden and smells nutty, it gives the batter a richer, deeper taste than regular melted butter.

The mini bundt shape makes these feel extra fun, but the batter itself is straightforward and easy to work with. Greasing the pan well helps the cakes release cleanly.

The cinnamon sugar coating really finishes them off. It adds sweetness, sparkle, and that cozy cinnamon-donut vibe that makes them especially hard to resist while still warm.

How to Make Mini Brown Butter Sourdough Cinnabundts

1. Brown the butter

Melt the butter over medium heat until it turns golden and smells nutty and fragrant.

Let it cool slightly.

2. Mix the dry ingredients

In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. Mix the wet ingredients

In another bowl, whisk together the sourdough discard, brown sugar, browned butter, egg, milk, and vanilla extract.

4. Combine the batter

Stir the wet ingredients into the dry ingredients until the batter is smooth.

5. Fill and bake

Grease your mini bundt pan well and fill each cavity about 3/4 full.

Bake at 350°F (175°C) for 15 to 18 minutes, or until the tops are set and a tester comes out clean.

6. Make the cinnamon sugar coating

In a small bowl, mix together the sugar and cinnamon.

7. Coat the warm bundts

Brush the warm mini bundts with melted butter, then roll or sprinkle them with the cinnamon sugar mixture.

8. Serve

Enjoy warm or let them cool slightly before serving.

Tips for Success

Let the browned butter cool just a bit before mixing it into the wet ingredients so it does not cook the egg.

Do not overmix once the wet and dry ingredients come together. Stir just until smooth so the mini bundts stay soft and tender.

Grease the mini bundt pan thoroughly, especially around all the curves and ridges, so the cakes release cleanly.

Coat the bundts while they are still warm. That helps the butter and cinnamon sugar stick better and gives the best finish.

Serving Suggestions and Pairings

These are wonderful with coffee, tea, chai, or a cold glass of milk. They fit beautifully into brunch spreads, holiday breakfast tables, or afternoon snack trays.

If you love cozy homemade treats, These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeatare another warm-spiced favorite worth saving.

For another practical baking recipe, This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas is a great one to keep in your rotation.

If you are building out a dessert tray, These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime are another easy, crowd-pleasing option.

And for a make-ahead dessert bar, These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert fit beautifully into any holiday baking lineup.

Nutritional Information Per Serving

Estimated per mini bundt, based on 10 servings:

• Calories: 190
• Carbohydrates: 24g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 32mg
• Sodium: 170mg
• Fiber: 1g
• Sugar: 12g

Nutritional values are approximate and may vary depending on the pan size and coating amount used.

Storage and Leftover Tips

Store the cooled Cinnabundts in an airtight container at room temperature for up to 3 days.

They can also be refrigerated for a few extra days, though they are especially nice at room temperature or warmed slightly before serving.

If you want to freshen them up, warm one briefly and add a tiny extra brush of butter before serving.

More Recipes You Will Love

If you enjoyed these Mini Brown Butter Sourdough Cinnabundts, here are a few more recipes to try:

• These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
• These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats
• These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
• This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
• These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert

Final Thoughts

These Mini Brown Butter Sourdough Cinnabundts are the kind of bake that makes a kitchen feel extra cozy. They are soft, warmly spiced, full of nutty butter flavor, and finished with that sweet cinnamon coating that makes them hard to resist.

Whether you make them to use up sourdough discard or just because you want something homemade and comforting, they are the kind of little treat that is easy to come back to again and again.