MINI BROWN BUTTER SOURDOUGH CINNABUNDTS

Preheat the oven to 350F. Grease a mini bundt cake pan with butter, then dust with flour. 

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 mins). Remove from heat and set aside to cool slightly.

While cooling, sift together the flour, baking powder, baking soda, and salt into a medium bowl. Set aside.

Once the brown butter is cooled, add it to a large bowl along with both sugars. Whisk to combine.

Beat in the eggs, one at a time, until combined. 

Then, add in the sourdough discard, greek yogurt, and vanilla. Whisk until combined.

Add the dry ingredient mixture to the wet and mix until just combined.

Make the cinnamon swirl mixture by mixing together the ingredients in a small bowl.

Start by filling each bundt cavity ~1/3 of the way with the cake batter, then spread. Sprinkle ~1 tbsp of the cinnamon swirl mixture over the batter. Then, divide the rest of the batter evenly among the bundt cavities to fill 3/4 of the way. Spread to smooth out the top. 

For mini bundts, bake at 350F for 15-20 mins.

While baking, make the cream cheese filling by beating together all of the ingredients in a medium bowl, until smooth.

Remove the cakes from the oven and allow to cool for 10 mins. Then, invert onto a wire cooling rack.

Once cooled, pour the cream cheese filling into the middle hole of the mini bundts.

Serve with a dusting of powdered sugar if desired.

Enjoy!