In a large mixing bowl, dissolve the yeast and 7 tablespoons sugar in warm water. Stir in half of the flour and beat the mixture for 2 minutes.
Beat in the eggs and 75g melted butter. Stir in the remaining flour and salt, a little at a time, beating well after each addition. You may need a little more or less flour depending on size of eggs and humidity (flour can absorb quite a bit of water on humid days). Keep adding until you get a soft and smooth (not sticky) dough. Add more warm water if you have added too much flour.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Lightly grease a 23x33cm deep baking tin.
Turn the dough out onto a lightly floured surface then roll into a large rectangle about 1.5cm thick. Brush with 100g melted butter. Mix together 8 tablespoons sugar and cinnamon and spread evenly over dough. Spread the mincemeat evenly over the dough then roll up and cut into thick slices; arrange close together in the prepared baking tin. Cover with a clean, dry tea towel, place somewhere warm and allow to prove for a further 30 minutes.
Preheat the oven to 180 C / Gas 4.
Bake in the preheated oven for 30 to 45 minutes, until risen and golden brown.
For the butter rum sauce:
Meanwhile, make the butter rum sauce by mixing together the butter, sugar and rum in a bowl then set aside.
For the glaze:
Make the glaze by combining the icing sugar and milk until thick and glossy.
Plate rolls, and drizzle rum sauce and glaze on top. Serve.