Preheat the oven to 350F. Grease your bundt cake pan with butter or spray with avocado oil, then dust with flour.

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 (~5-10 mins).

While cooling, mill your flour, and mix with, 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 the granulated sugar and brown sugar. 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 and smooth.

Add the dry ingredient mixture to the wet and mix until just combined (make sure not to overmix).

Make the cinnamon swirl mixture by mixing together the brown sugar and cinnamon in a small bowl.

Fill the bundt cake pan 1/2 of the way with the cake batter, spread it flat. Sprinkle half of the cinnamon swirl mixture over the batter. Then, add the rest of the batter, and sprinkle with the rest of the cinnamon sugar. Use a butter knife or chopstick to make swirls. Spread to smooth out the top.

If adding fig to symbolize baby Jesus - ADD NOW - poke it into the batter. Spread to smooth out the top.

Bake at 350F for 40-50 minutes, until a toothpick inserted into the middle comes out clean.

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 minutes. Then, invert onto a wire cooling rack.

Once cooled, Drizzle the cream cheese frosting on top