Let me guess…

My daughter spent a chunk of her free time this summer playing Skyrim, so, for her first day of school, I made her some sweetrolls to steal. I used the recipe in the Nerdy Nummies Cookbook by Rosanna Pansino, but you could make any cinnamon roll or sweet bun dough and I’m sure it would work. The tricky part is finding two 6-cavity mini Bundt pans, if you don’t already have them.

Fantasy Sweet Rolls
Makes 12

For the dough:
1 envelope (1/4 oz) active dry yeast
1/4 cup warm water
6 TB salted butter, at room temp
1/4 cup granulated sugar
4 large egg yolks, at room temp
3/4 cup whole milk, at room temp, just have everything at room temp, okay?
1 tsp ground cardamom
1/4 tsp salt
3 1/2 to 4 cups all-purpose flour

For the filling:
4 TB salted butter, melted
2/3 cup packed light brown sugar
1 TB ground cinnamon

For the icing:
2 1/4 cups confectioners’ sugar
1 tsp vanilla extract
3 TB whole milk

1. In a small bowl, dissolve the yeast in the water. Meanwhile, in a large bowl, beat the butter and the sugar together.

2. Add the egg yolks, one at a time, beating after each addition. Mix in the milk, cardamom, and salt until well-blended (This was the step that mystified me. No matter how room temperature everything is, you’re still just going to get soggy butter chunks.). Beat in the yeast mixture.

3. Add 3 1/2 cups of flour, and mix until well-combined. Knead the dough until smooth, adding more flour if necessary (it was).

4. Place the dough in a large oiled bowl, cover, and let rise until doubled in volume, about 1 hour.

5. On a lightly-floured surface, roll the dough into a 12″ x 18″ rectangle, and brush with the melted butter.

6. In a small bowl, combine the brown sugar and cinnamon. Sprinkle evenly over the dough.

7. Fold the dough into thirds (on the 18″ side, so you’ll end up with a 12″ x 6″ rectangle)

8. Cut the folded dough crosswise into 12 1″-wide strips.

9. Grease your two 6-cavity mini-Bundt pans, and wrap the dough slices around the center tubes. I only had one such pan, so I did half a batch at a time (I had to go to several stores looking for an appropriately-sized mini-Bundt pan, and the only ones I could find were $36 each, and I wasn’t prepared for that kind of investment).

10. Cover the pans and let rise for 30 minutes. Preheat the oven to 350°F.

11. Bake 18 – 20 minutes, until golden brown. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool.

12. Level the bottoms of the rolls with a large knife.

13. In a small bowl, combine the sugar, vanilla, and milk for the icing, adjusting with more milk or sugar to get a thick, but pourable, glaze.

14. Spoon over the tops of the rolls, and allow (encourage) to drip down the sides.

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