If you’re craving a dessert that feels like a cozy hug, the Mini Cinnabundts with Cream Cheese Glaze Recipe is exactly what you need. These delightful little cakes combine soft, fluffy cinnamon-spiced cake with a wonderful cinnamon swirl that melts in your mouth. Topped with a luscious cream cheese glaze that’s perfectly tangy and sweet, these mini bundts are a treat that turns any ordinary snack time into a special occasion. Whether you’re sharing with friends or sneaking bites all by yourself, this recipe is sure to become a staple in your baking rotation.
Ingredients You’ll Need
The magic behind these Mini Cinnabundts with Cream Cheese Glaze Recipe starts with simple, pantry-friendly ingredients that each bring something special to the table. From the warm cinnamon notes to the tangy cream cheese, every component is essential to creating that perfect blend of flavor and texture.
- All-purpose flour: Provides the structure to make these mini bundts tender yet sturdy enough to hold their shape.
- Baking powder and baking soda: Work together to give the cake a light and airy rise.
- Cinnamon: The star spice that gives the cake its warming, comforting flavor.
- Butter at room temperature: Adds richness and moisture, ensuring a soft crumb.
- Date sugar, brown sugar, and granulated sugar: A trio that balances sweetness while contributing to moistness and a slight caramel undertone.
- Eggs at room temperature: Help bind ingredients and add to the fluffy texture.
- Greek yogurt: Brings a slight tang and extra moisture for tender bites.
- Milk of choice: Thins the batter just enough for easy pouring and mixing.
- Maple syrup or honey: Adds natural sweetness and depth to the flavor profile.
- Granulated sugar and extra cinnamon for the swirl: Create that irresistible cinnamon ribbon inside.
- Cream cheese, powdered sugar, and milk for the glaze: Combine to form a rich, creamy glaze that beautifully crowns the mini bundts.
How to Make Mini Cinnabundts with Cream Cheese Glaze Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350 degrees Fahrenheit and greasing your mini bundt cake pan with nonstick spray. This ensures an effortless release of these delicate cakes later. If you prefer muffins instead, heat to 375 degrees and prepare a 12-cup muffin tin.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and cinnamon. This mix is the backbone giving your cinnabundts structure and flavor. Setting it aside now helps streamline the next steps.
Step 3: Cream Butter and Sugars
Using a larger bowl, cream the softened butter with the date sugar, brown sugar, and granulated sugar until smooth and fluffy. This step is key for incorporating air into your batter, resulting in a light texture that melts in your mouth.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time until fully incorporated, then add Greek yogurt, milk, and maple syrup or honey. Mix until the batter feels velvety and smooth. These ingredients bring moisture and tang, balancing the sweetness.
Step 5: Combine Dry and Wet
Gradually add the dry ingredient mix into the wet ingredients, beating just until you have a smooth batter. Overmixing can toughen cakes, so keep it gentle for perfect fluffiness.
Step 6: Assemble with Cinnamon Swirl
Spoon about one-third of the batter evenly into each bundt cavity or muffin cup, then spread it out gently. Sprinkle roughly a tablespoon of the cinnamon and sugar mixture over the batter, creating that signature cinnamon swirl. Top by dividing the remaining batter evenly, filling each about three-quarters full, and smooth the tops.
Step 7: Bake
Bake your mini bundts at 350 degrees for 15 to 18 minutes until a toothpick inserted comes out clean. Muffins require slightly higher heat—375 degrees—and about 15 to 17 minutes of baking. Let them rest for 10 minutes before carefully inverting them onto a cooling rack.
Step 8: Prepare the Cream Cheese Glaze
While the cakes bake, whip together softened cream cheese, powdered sugar, and milk until luscious and creamy. This glaze brings the perfect creamy finish to your Mini Cinnabundts with Cream Cheese Glaze Recipe.
Step 9: Glaze and Enjoy
Once the bundts have cooled slightly, pour the cream cheese glaze into the middle hole of each cake. For muffins, drizzle the glaze on top. Optionally, dust with powdered sugar to elevate the presentation and sweetness.
How to Serve Mini Cinnabundts with Cream Cheese Glaze Recipe
Garnishes
Adding just a sprinkle of powdered sugar or a tiny pinch of cinnamon on top makes these mini bundts look irresistible and adds a subtle extra layer of flavor. For a fresh pop, consider garnishing with finely chopped toasted pecans or a small sprinkle of orange zest to brighten every bite.
Side Dishes
These mini treats pair beautifully with a steaming cup of coffee or your favorite chai tea for a cozy afternoon pick-me-up. For a brunch spread, serve alongside fresh berries or a light fruit salad to balance the richness with bright acidity.
Creative Ways to Present
Arrange your Mini Cinnabundts with Cream Cheese Glaze Recipe on a pretty platter lined with parchment paper or a doily. For a fun twist, serve them in individual mini dessert cups with a dollop of whipped cream and a sprinkle of cinnamon. They also make adorable gifts when placed in a clear gift box with a ribbon.
Make Ahead and Storage
Storing Leftovers
Keep your mini bundts fresh by storing them in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them; just bring to room temperature before serving for the best texture and flavor.
Freezing
These little delights freeze beautifully. Wrap each bundt individually in plastic wrap and place in a freezer-safe container for up to 3 months. When you’re ready, thaw overnight in the fridge then bring to room temperature before glazing or reheating.
Reheating
To enjoy your mini bundts warm, gently reheat them in the microwave for 15 to 20 seconds or in a low oven (around 300 degrees) for about 5 minutes. This softens the cake and refreshes the cream cheese glaze’s luscious texture.
FAQs
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just be mindful that the texture may vary slightly, but the flavor will remain delicious.
What if I don’t have a mini bundt pan?
No worries! This recipe works wonderfully as muffins baked in a standard 12-cup muffin tin. Just adjust the baking temperature and time as described to get perfect results.
Can I use regular sugar instead of date sugar?
Yes, you can replace date sugar with granulated or brown sugar without sacrificing much flavor. Date sugar adds a lovely caramel note, but standard sugars will still create a delightful cake.
Is it possible to make the cream cheese glaze dairy-free?
For a dairy-free version, swap the cream cheese with a dairy-free alternative like a vegan cream cheese, and use powdered sugar and a non-dairy milk of your choice. The glaze will still be creamy and satisfying.
How long do Mini Cinnabundts with Cream Cheese Glaze Recipe last?
These treats are best enjoyed within 2 to 3 days for freshness and texture. If refrigerated, they keep well but may firm up slightly. Always store in an airtight container to preserve their taste.
Final Thoughts
Trust me, once you try these Mini Cinnabundts with Cream Cheese Glaze Recipe, they’ll quickly become one of your go-to desserts for any occasion. They’re simple to make, irresistibly tasty, and have that perfect blend of cinnamon warmth and creamy sweetness that everyone loves. So grab your ingredients and treat yourself to a batch—you won’t regret it!
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Mini Cinnabundts with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini cinnabundts or 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Cinnabundts are delightful soft and fluffy cinnamon cakes featuring a warm cinnamon swirl inside and a luscious cream cheese glaze on top. These bite-sized treats combine the comforting flavors of cinnamon and sweet cream cheese, perfect for breakfast, brunch, or a cozy dessert.
Ingredients
Cinnamon Cake
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup butter, at room temperature
- 1/4 cup + 2 tbsp date sugar (can substitute granulated sugar)
- 1/4 cup + 2 tbsp brown sugar
- 2 eggs, at room temperature
- 1/3 cup Greek yogurt
- 2 tbsp milk of choice
- 3 tbsp maple syrup or honey
Cinnamon Swirl Filling
- 1/2 cup granulated sugar
- 1 1/2 tbsp cinnamon
Cream Cheese Filling/Glaze
- 6 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 3–4 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a mini bundt cake pan thoroughly with nonstick cooking spray to ensure the cakes release easily after baking. Alternatively, to make muffins, preheat the oven to 375°F and prepare a 12-cup muffin pan by spraying with nonstick spray or lining with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and cinnamon until well combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to cream the butter, date sugar, and brown sugar together until the mixture is creamy and smooth, creating a light base for the cake batter.
- Add Wet Ingredients: Beat in the eggs one at a time until fully incorporated. Then add Greek yogurt, milk, and maple syrup or honey, and continue beating until the batter becomes smooth and uniform in texture.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined and the batter is smooth. Be careful not to overmix, which can toughen the cake.
- Prepare Cinnamon Swirl: In a small bowl, combine the granulated sugar and cinnamon to create the cinnamon swirl filling.
- Layer Batter and Cinnamon: Fill each mini bundt cavity or muffin cup about one-third full with batter. Spread evenly, then sprinkle approximately 1 tablespoon of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, filling each cavity up to three-quarters full, and smooth the surface gently.
- Bake: For mini bundts, bake in the preheated oven at 350°F for 15-18 minutes. For muffins, bake at 375°F for 15-17 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Make Cream Cheese Glaze: While the cakes are baking, beat together softened cream cheese, powdered sugar, and 3 to 4 tablespoons of milk in a large bowl until smooth and creamy, adjusting milk to achieve desired glaze consistency.
- Cool and Glaze: Once baked, remove the cakes from the oven and let them cool in the pan for 10 minutes. Then invert them onto a wire cooling rack to cool slightly. For mini bundts, pour the cream cheese glaze into the center hole. For muffins, drizzle the glaze over the top.
- Serve: Optionally, dust the mini cinnabundts with powdered sugar before serving to add an extra touch of sweetness and decoration. Enjoy immediately or store for later indulgence.
Notes
- If you prefer muffins over mini bundts, adjust the oven temperature to 375°F and bake for 15-17 minutes.
- You can substitute date sugar with regular granulated sugar if unavailable.
- Use your choice of milk—dairy or plant-based—depending on dietary preference.
- Ensure the cream cheese is softened to avoid lumps in the glaze.
- For a richer cinnamon flavor, increase cinnamon slightly but don’t exceed 2 tablespoons to maintain balance.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
