You know, I used to like Sweetrolls, but then I took an arrow to the leg, and couldn’t bake them anymore…
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
- 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.