Tuesday, July 24, 2012

Skyrim Sweet Rolls


If you’ve played The Elder Scrolls V: Skyrim, you’ve probably heard the line “Let me guess, somebody stole your sweet roll”. Well, if the sweet rolls could taste as good in game as they do in real life, I would not blame someone for attempting to do so. Those who know me are well aware that my other passion in life is video games. I’ve been working in that industry for years, and even write for a video game website in addition to maintaining this blog. So come with me as my worlds collide in this fairly labor intensive but still relatively easy and very tasty recipe.

Also, be sure to check the “Additional details” section at the bottom of this post, as there were a few extra steps I needed to take which may be of use to some of you.

Recipe adapted from Gourmet Gaming

Difficulty: Relatively Easy
Active Prep Time: 30 minutes
Total Prep Time: About 1 hour
Special Equipment: Stand Mixer, Extra-Large Muffin Tray, Electric Hand Mixer (Optional)
Makes: 5 – 6 large sweet rolls

Sweet Roll Ingredients:

  • 1 Cup Butter (Room Temperature)
  • ¾ Cup White Caster Sugar (See Additional Details)
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Maple Syrup
  • 2 Eggs (Room Temperature)
  • 2 Cups Self-Raising Flour (See Additional Details)
  • 2 Teaspoons Ground Cinnamon
  • ½ Cup Milk


Frosting Ingredients:

  • 1 Cup (8 ounces) Cream Cheese
  • ¼ Cup Butter
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Confectioners Sugar


Cinnamon Syrup Ingredients:

  • 2 Tablespoons Butter
  • 2 Tablespoons White Caster Sugar
  • 2 Teaspoons Ground Cinnamon



(Begin with sweet roll batter)

1. Preheat the oven to 350ºF. To prepare the muffin tray, cut squares of parchment paper and stuff them into each muffin well – create folds and crinkles and then smooth them out to create a rustic, uneven finish to the cakes. (I weighed each one down with a glass so that they’d retain their shape until I was ready for them.)


2. With a stand mixer, cream the butter, sugar, vanilla extract, and maple syrup until the mixture is pale and creamy.


3. Continue mixing on low speed, and add the eggs, one at a time.


4. Slowly pour in the flour and cinnamon, then the milk, and continue mixing on low speed until a smooth, sweet batter has formed. (This step can also be done by hand with a wooden spoon.)


5. Fill the prepared muffin tray with the batter, filling each well nearly to the top (About 3 tablespoons of batter for each) and place in the pre-heated oven for 25-30 minutes. They should be golden brown when they’re done. Set aside and allow to cool.


(Move onto the frosting)

6. In a medium sized bowl, add the cream cheese, butter, and vanilla extract. Mix with an electric mixer until smooth.

7. Slowly sift in the confectioners sugar and stir gently. Chill in the refrigerator until ready for use.


(Make cinnamon syrup)

8. In a small saucepan, melt the butter over medium heat, then add caster sugar and ground cinnamon. Stir the mixture until well combined, then remove from heat and set aside.


(Assembling the sweet rolls)

9. Carefully unwrap each cake from its muffin well and slice off the top to create a flat surface. Turn it upside down so that the flat top is not the bottom.

10. Scoop out a small hole in the top of each roll. (I used a melon baller for this, but a normal teaspoon is about the right size.)


11. Scoop some of the cinnamon syrup mixture into each hole.


12. Spread the frosting on each cake and serve. They’re best when warm or room temp.



Additional Notes:

  • I did not actually have any caster sugar, and buying it is expensive. To save yourself the money, simply run regular granulated sugar through a coffee grinder to make it more fine. Don’t make it too fine, however, otherwise it’s essentially just confectioners sugar.
  • I also did not have any self rising flour, but like the caster sugar, you can make it yourself pretty easily. For every cup of all purpose flour, add 1¼ teaspoon of baking powder, and ¼ teaspoon of salt. So for this recipe, mix 2½ teaspoons of baking powder and ½ teaspoon of salt in with regular all purpose flour.
  • The original recipe says to “Drizzle the frosting over the top of the cake”, but it’s actually much too thick for that by default and I don’t really see how a cream cheese based frosting could ever really be thin enough to pour. You’re better off spreading it by hand with a knife.


  1. This looks like a really good recipe, but I have a couple of modifications!

    1.) Instead of using maple syrup, use agave nectar. This, for me, is a personal preference as I absolutely hate the taste of maple, no matter how subtle.

    2.) If you want the consistency of your frosting to be more of a glaze, add milk! 2% or 1% is best to thin it out without making it watery. The recipe IS correct but it is one that applies to cakes moreso than a sweet roll.

    Can't wait to make these!

    1. I tried this out on my second attempt and it did the trick. About half a cup of milk and the frosting was a nice, pourable consistency without being thin or watery.