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{This post is sponsored by ModCloth!}
Thanksgiving is so close I can almost feel it!
I am beyond excited for the big day! I am in full swing holiday mode – planning, prepping and basically doing my best to be prepared for the upcoming holiday feast! We always have a pretty big crowd for Thanksgiving. My mom really likes to take in all the strays that seem to end up at our house during the holidays. Since I live in a ski town, there are almost always random friends and family members showing up once the snow really starts to stick. It could be a group of my brother’s snowboard friends, their coaches, friends passing through or even people we only just met but realized they needed a good Thanksgiving meal.
Yup, we are that family, always taking people in. It’s all my mom though, she just can’t help it, she loves having people around and would not have it any other way. Clearly she thrives on a little chaos…or maybe a lot of chaos…
So I’m really thrilled to share this recipe for Sweet Potato Pie Cinnamon Rolls that ModCloth and I have partnered together to bring to you. For those of you unfamiliar with ModCloth, they have an awesome collection of unique fashion & decor. I was so excited when they reached out to work together on a holiday post…I mean you guys know how much I love all things holiday!
Of course, I used some of my favorite Modcloth Kitchen Accessories to help make these rolls really stand out on my breakfast table! I also created a super fun Gift Guide for you guys, showcasing my MUST HAVES for the holiday entertaining season. You can check out the gift guide here. <–DO IT.
To get the recipe for these KILLER cinnamon rolls, head on over here. <–Definitely DO IT.
AND finally, ModCloth is offering $20 off orders of $100 or more to all HBH readers. Just enter the code HBHARVEST upon checkout to redeem the discount. The offer will be valid November 15th, 2015 through November 23rd, 2015. So check out their stuff, it is super cute and fun!
Sweet Potato Pie Cinnamon Rolls with Butter Whipped Meringue Frosting.
Servings: 6 Servings
Calories Per Serving: 1054 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 2 tablespoons light brown sugar
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1/2 cup warm milk
- ½ cup mashed sweet potato puree
- 1 egg
- 3 1/2- 4 cups all-purpose flour
- 1/4 teaspoon salt
- ¼ teaspoon nutmeg
- toasted pecans, chopped, for topping
Filling
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter, softened
Frosting
- 2 eggs whites
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoons vanilla extract
- pinch of salt
Instructions
- To make the dough: Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
- To the bowl add the melted butter, warm milk, sweet potato puree and egg, stir to combine. Add in the flour, nutmeg and salt. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the bowl or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
- To make the filling: Add the sugar and cinnamon to a bowl and mix well. Generously grease a 9×13 inch baking dish (may also use a slightly smaller baking dish) with butter.
- Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the cinnamon sugar evenly over the butter and lightly push the cinnamon sugar into the butter.
- Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place dental floss or a thin piece of string (do it! it works so well!) under the roll where you want to cut. Mine are usually about 3/4 to 1 inch thick, but vary. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand (don’t let go) tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated. You can make eight larger rolls OR 10-12 smaller rolls.
- Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
- Preheat oven to 350. Just before baking brush the remaining 2 tablespoons butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
- Meanwhile, make the frosting. Bring a large pot (big enough to place your mixing bowl over top) of water to boil. In the bowl of a stand mixer whisk the egg whites and sugar together. Place the bowl of the stand mixer over the pot of boiling water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Allow the egg whites to cool slightly before continuing.
- Once cool, add the butter, vanilla and salt. Beat until combined and fluffy, making sure not to overbeat. Spread the frosting on warm rolls.
- Sprinkle with toasted pecans. EAT!
And now…we NEED to get going on these cinnamon rolls!
This post is sponsored by ModCloth. Thank you for supporting the brands that keep Half Baked Harvest cooking!
