Cake Ingredients:
- 1 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup butter, room temp
- ¼ cup plus 2 tablespoons sugar
- 2 eggs, room temp
- 1/3 cup sour cream
- 2 tablespoons whole milk
- 3 tablespoons honey
Cinnamon Swirl Filling:
- ½ cup sugar
- 1 ½ tablespoons cinnamon
Cream Cheese Glaze:
- 6 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 3-4 tablespoons whole milk
Directions
Heat oven to 350 degrees. Grease a mini bundt pan. (You can also make these into muffins if you do not have a mini bundt pan).
Whisk all dry ingredients for batter. Set aside. In a separate large bowl cream butter and sugars. Add eggs, and whisk until fully incorporated. Add rest of wet ingredients. Beat until smooth. Add dry ingredients to wet ingredients and mix well.
Make cinnamon filling by mixing sugar and cinnamon in small bowl with a fork.
Fill each bundt 1/3 full. Sprinkle filling over and top with more batter to make them ¾ full. Use a small knife to gently swirl. Bake 15-18 minutes.
While baking make the glaze by beating all ingredients together with a mixer. Let mini bundts cool for 10 minutes. Invert right side up and spoon glaze into the middle and over the top to your desire. If you have leftover cinnamon swirl filling sprinkle it over the top.
