Ingredients
Equipment
Method
Preparation
- Preheat oven to 350°F (175°C). Grease a mini bundt pan well.
- Brown the butter in a saucepan over medium heat until golden and fragrant. Let cool slightly.
- In a mixing bowl, beat browned butter with granulated and brown sugars. Add eggs and vanilla; mix until smooth.
- Mix in sourdough discard and sour cream until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet mixture and stir until just combined.
- Mix brown sugar and cinnamon for the swirl. Layer batter and cinnamon mixture in the bundt wells, swirling lightly.
- Bake for 18–22 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then remove to a rack to cool completely.
Glaze
- For the glaze: brown the butter again, then whisk with powdered sugar, vanilla, and milk until pourable. Drizzle over cooled cinnabundts.
Nutrition
Notes
These cinnabundts are versatile; feel free to customize ingredients or add mix-ins as desired.
