Mini Brown Butter Sourdough Cinnabundts That Never Last More Than a Day

Name: Mini Brown Butter Sourdough Cinnabundts That Never Last More Than a Day
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup sourdough discard; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp vanilla extract; 2 Tbsp melted butter; 1 tsp cinnamon; 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1/4 cup chopped nuts (optional); 1/4 cup icing sugar (for garnish)

March 31, 2025

Recipes

If you’ve got a sourdough starter hanging out in your fridge, odds are you’re also dealing with the guilt of discard. I used to hate tossing it, but I didn’t always want to bake another loaf of bread. That’s how these Mini Brown Butter Sourdough Cinnabundts were born—part problem solver, part indulgence, and now a full-blown obsession.

They’re soft, slightly tangy, and warmly spiced with cinnamon. The brown butter brings a toasty, nutty richness that makes them feel fancy, even though they come together in under an hour. And that cinnamon sugar coating? I could roll anything in it and call it dessert.

Let me walk you through why these little bundts have become a staple in my kitchen—and how you can make them just as easily.

Why These Cinnabundts Work So Well

I didn’t expect to fall this hard for a mini bundt, but here’s what makes them magic:

The sourdough discard adds depth: It’s subtle, but that little bit of tang balances the sweetness beautifully.
Brown butter elevates everything: That nutty, caramel-like flavor is unmatched and worth the extra five minutes.
They’re not too sweet: Perfect for breakfast, brunch, or a cozy afternoon snack.
Mini bundt pans make them feel special: They’re cute, easy to portion, and ideal for gifting or entertaining.

What You’ll Need

(Makes about 6-8 mini bundts, depending on your pan | Prep Time: 20 mins | Bake Time: 15-18 mins)

For the Cinnabundts:

1 cup sourdough discard
1 ¼ cups all-purpose flour
½ cup brown sugar
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter (browned)
1 egg
½ cup milk
1 tsp vanilla extract

For the Cinnamon Sugar Coating:

2 Tbsp melted butter
¼ cup sugar
1 tsp cinnamon

How I Make These Mini Cinnabundts

1. Brown the Butter First

This step adds the signature flavor. I melt the butter over medium heat, swirling the pan occasionally. After about 5-7 minutes, it turns golden brown and smells nutty—like caramel and toasted hazelnuts in one. I pour it into a bowl to cool slightly while I prep everything else.

2. Mix the Dry Ingredients

In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon. I like using a fine-ground cinnamon here for an even mix and a smooth bite.

3. Combine the Wet Ingredients

In another bowl, I whisk the sourdough discard with the brown sugar, browned butter, egg, milk, and vanilla. The discard blends right in—no lumps, no drama. The batter smells incredible at this stage.

4. Bring It All Together

I stir the wet ingredients into the dry just until smooth. It’s a thick, scoopable batter. I lightly grease my mini bundt pan and fill each cavity about ¾ full. These rise a bit, but not wildly, so you don’t have to worry about overflow.

5. Bake Until Perfect

Into a 350°F (175°C) oven they go for 15 to 18 minutes. I check around the 15-minute mark with a toothpick—if it comes out clean, they’re done. They should feel springy to the touch and slightly golden at the edges.

6. Cinnamon Sugar Finish (A Must)

While the bundts are still warm (but not scorching), I brush them with melted butter and roll or sprinkle them with the cinnamon sugar mixture. This coating clings beautifully and adds that crave-worthy, snickerdoodle-style finish.

Tips for Making the Best Cinnabundts

Use unfed sourdough discard: I pull mine straight from the fridge—no need to bring it to room temp.
Don’t overmix: Stir until just combined to keep the texture light and tender.
Brown your butter carefully: Once it starts browning, it goes quickly. Keep an eye (and a nose) on it.
No mini bundt pan? You can use a muffin tin instead. Just watch the bake time—it may be closer to 12-15 minutes.

What I Love to Serve These With

These little bundts pair perfectly with:

A hot cup of coffee (try a cinnamon-spiced brew if you’re feeling extra)
Chai or earl grey tea for a cozy afternoon treat
Fresh fruit or yogurt if I’m pretending this counts as breakfast
A drizzle of glaze or maple syrup for a weekend brunch spread

FAQs From My Kitchen to Yours

Q: Can I freeze these?
A: Yes! Let them cool completely, skip the cinnamon sugar coating, and freeze in an airtight container. When you’re ready to eat, rewarm and coat them fresh.

Q: Can I make them dairy-free?
A: You can use plant-based butter and non-dairy milk. The flavor will be slightly different without the brown butter, but still good.

Q: How long do they keep?
A: They’re best the day they’re made but will stay soft for 2-3 days in an airtight container. I keep mine at room temp if I know they’ll get eaten quickly, or refrigerate if they need to last.

Q: What’s the texture like?
A: Light and fluffy with a slightly crisp edge, thanks to the sugar coating. Think cinnamon sugar donut meets mini bundt cake.

Why I Keep Coming Back to This Recipe

These cinnabundts are my favorite way to use up sourdough discard because they don’t feel like a “leftover” project. They’re indulgent and comforting, but still easy and flexible enough to make on a whim. Whether I’m baking for myself, bringing a treat to friends, or just trying to make use of my starter, this recipe always delivers.

So if you’ve been staring at that jar of discard wondering what to do with it, now you’ve got a delicious answer. Trust me—once you make these, you’ll be looking for excuses to bake another batch.

Let me know how they turn out if you give them a go!