You know, I used to like Sweetrolls, but then I took an arrow to the leg, and couldn’t bake them anymore…
SURPRISE!
I’ve had this recipe kicking around behind the scenes for a little while, and suddenly, it just felt like the right time to share it. Maybe it’s because there’s a Monday looming in the not-too-distant future. Maybe it’s because there’s still snow in the forecast, and I just can handle it.
Or maybe it’s because these are just too good to not share.
These iconic little sweetrolls have become a staple within the world of Tamriel, and with good reason. They’re light, fluffy, and just dripping with that thick icing. The recipe might make four, but that doesn’t mean four servings by any stretch. Personally, I eat two, minimum. Non-negotiable.
So give these beauties a whirl, and let me know what you think. Also, check out my other Elder Scrolls recipes while you’re visiting The Inn, and stop by again soon. I’m always adding more.
Elder Scrolls Sweetrolls Recipe
Prep: 10 minutes Rising: 30 minutes Baking:15 minutes
Makes: 4 good sized rolls
Ingredients:
- 3/4 cup warm milk
- 2 Tbs. honey
- Pinch of salt
- 2 tsp. dry active yeast
- 3 Tbs. butter
- 1 egg
- 1 ½ cups flour
For the Frosting:
- 2 Tbs. cream cheese, softened
- 1 Tbs. unsalted butter, softened
- 2 Tbs. heavy cream
- 1/2 cup powdered sugar
Preheat oven to 350F. Combine the warm milk and honey, stirring until the honey has dissolved. Add the salt and yeast, followed by the remaining ingredients. Mixing completely until you have a smooth batter. Spoon evenly into a 5” miniature bundt pan. Allow to rise for 30 minutes, then bake for 15 minutes.
While the rolls bake, make up the frosting by creaming together the cream cheese, butter, and powdered sugar. Gradually add just enough heavy cream to get a smooth, thick icing that barely runs off a spoon.
When the rolls are finished baking, allow to cool for 5 minutes in the pan, then tip out onto a cooling rack. When they are completely cooled, spoon the icing over the tops of the buns, letting it run down the sides a little.
I’d like to enjoy this delicious recipe, but after I made my sweetroll somebody stole it, and every single guard from Dawnstar to Winterfell (sorry, Winterhold) refuse to help me look for it! (Come to think of it, I think that Riften guard had icing around his mouth. “Growing a new beard” my foot!
Now someone can actually steal my sweetrolls! Thanks for the boost in health!
Do the bundts need to be buttered and floured, just greased, or nothing at all?
I don’t believe I greased them, but let me double check!
Yay! I was so happy to see this recipe. I *might* have combed the entire archive (twice) trying to find them when I noticed them in your page banner.
Hello! Nice work! Thanks for sharing these. I’d like to suggest the making of videos. I believe it would give far more information and would be complementary with the blog.
just made these it was a fast and simple recipe
I did lightly grease the pan. It would of like to know if the butter was use soften or cold .
I just put it in the milk half melted half not. i have a 6 count pan. just put water in empty
space. came out light soft. but not much of any flavor on its own the icing helped.
will make again. thanks for sharing
Let me guess, I… I mean someone… stole your sweetroll.
I was wondering where you got your tableware for this series? i adore it! Thank you!
Its been almost a year with no reply to this comment… and I still want to know about this tableware
XD
Noooo please help!!!! I keep coming back just hoping.
Sorry this fell through the cracks! It’s a pewter plate I picked up at a thrift store, salad plate size, which is better for pictures. It doesn’t have a maker’s mark, but searching “vintage pewter plates” should bring up some similar results. Good hunting!
Mmmmm… very good and sweet. Mmmmm… i like it.
Do you have a RL recipe for Jazbay Crostata? Asking for my grandson
I’d be more curious to see what the artists were using as a reference, what they were inspired by to make the models for the food that they did, and from there you’ll find the real recipes, methinks.