"SKYRIM": SWEETROLLS.

Let me guess, someone stole your sweetroll. Not to worry, you can now make your own! These are delightfully light cinnamon/molasses cakes with a sweet glaze on top - so good, everyone will want to steal them! You can get the derpy shape using a mini bundt cake pan (available online, or you can do what I did and scour Homegoods/Ross/Marshall's for an inexpensive pan, since it will most likely not be used super often).

LOOT: 20-24 SWEETROLLS

MATS.

1 stick butter, softened

1 cup sugar

2 eggs

1 1/2 tsp vanilla extract

1 tbsp molasses

2 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp salt

2 cups flour

1/2 cup milk

2 cups powdered sugar, sifted

3/4 cup cream, chilled

Shortening for greasing pan

EQUIPMENT.

mixer (or hand mixer)

spatula

mini bundt cake pan

piping bag

oven

sifter

whisk

cooling rack

sheet pan

STRAT.

1.) Preheat oven to 350*F. Grease your mini bundt cake pan well with shortening (even if it claims to be nonstick!)

2.) In a mixer with a paddle attachment (or using a hand mixer), beat the butter and sugar together on medium speed until it becomes light and airy, about 2 minutes. Make sure to scrape the bowl once in between just to make sure everything gets mixed together.

3.) Add the eggs, vanilla, and molasses and beat on medium speed until it is combined, about 1 to 2 minutes. Remember to scrape the bowl!

4.) Add the cinnamon, baking powder, salt, and flour and mix until thoroughly combined, about 2 minutes.

5.) Add the milk and beat on low until it is incorporated into the batter. Scrape the bowl again, and increase the speed to medium and beat for about 1 more minute, so the batter gets a lighter , airy consistency.

6.) Using a spatula, scoop the batter into a piping bag. Pipe the batter into the prepared bundt cake pan. Batter should fill the pan just to the top of the center indentation, and not go over it, otherwise your batter will seep through the whole and make a huge mess in your oven.

7.) Place into preheated oven and bake for 18-20 minutes, or until they are puffy and browned, and the cake springs back when you touch it.

8.) While your sweetrolls are baking, in a small bowl whisk together the powdered sugar and cream to make the glaze. Make sure you sift the powdered sugar so there are no lumps in the glaze!

9.) Once your sweetrolls are done baking, remove them from the oven and let cool for 5 minutes. Gently pop the cakes out with a butter knife and place on a cooling rack with a sheet pan underneath. While the rolls are still warm, spoon the glaze across the top (doing this while warm will create the dripping effect). Serve, and make sure no one tries to muscle you out of one :)

Photo by pawkphoto.com

Inspired by "Skyrim"

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