1-Diving into this recipe feels like a fun adventure in your kitchen, starting with the key step of browning the butter for that irresistible nutty flavor. Begin by preheating your oven to 350°F (175°C) and preparing your pan, whether its a mini bundt or a loaf pan. This process ensures your Brown Butter Sourdough Cinnabundts turn out moist and full of tangy goodness from the sourdough.

2-First, melt and brown the 1/2 cup salted butter in a saucepan over medium-high heat for 5-8 minutes until it develops a nutty aroma, then let it cool for 5-10 minutes. To deepen your understanding, check out this guide on browning butter for tips that enhance your baking skills. Next, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.

3-Whisk the cooled brown butter with 1/2 cup granulated sugar and 1/4 cup brown sugar until well combined. Beat in 2 eggs one at a time, then add 1/2 cup sourdough discard (or substitute), 3/4 cup Greek yogurt, and 1 teaspoon vanilla extract, whisking until smooth. Gently fold in the dry ingredients to form the batter, creating a base thats rich and easy to work with.

4-Layering and Baking Steps

1. Mix 1/2 cup brown sugar and 1 tablespoon cinnamon for the swirl.

2. For mini bundts, fill each cavity one-third full with batter, sprinkle 1 tablespoon of the cinnamon mixture on top, then fill up to three-quarters full.

3. For a loaf, layer half the batter in the pan, top with the cinnamon swirl, and cover with the remaining batter.

4. Bake mini bundts for 15-20 minutes or the loaf for 40-50 minutes, until a toothpick comes out clean.

5. While baking, beat 6 ounces softened cream cheese, 1 1/2 cups powdered sugar, and 3-4 tablespoons milk until smooth for the filling.

6. Cool the cakes for 10 minutes, then invert onto a rack and fill the centers of mini bundts or drizzle on the loaf. Optionally, dust with powdered sugar.