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.
