Christmas cinnamon rolls with mincemeat

    1 hour 45 min

    Make your Christmas morning extra yummy with this flavourful holiday version. Filled with mincemeat and topped with a butter and rum sauce AND a sugar glaze.


    1 person made this

    Makes: 12 cinnamon rolls

    • For the cinnamon rolls
    • 15g dried active baking yeast
    • 7 tablespoons caster sugar
    • 450ml warm water (45 degrees C)
    • 800g plain flour, divided
    • 3 eggs
    • 75g butter, melted
    • 1 teaspoon salt
    • 100g butter, melted
    • 100g caster sugar
    • 1 tablespoon ground cinnamon
    • 500g mincemeat
    • For the butter rum sauce
    • 300g butter, melted
    • 50g caster sugar (or to taste)
    • 50ml rum
    • For the glaze
    • 150g icing sugar
    • 2 to 3 tablespoons milk

    Prep:20min  ›  Cook:45min  ›  Extra time:40min proofing  ›  Ready in:1hr45min 

      For the cinnamon rolls:

    1. 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.
    2. 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.
    3. 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.
    4. Lightly grease a 23x33cm deep baking tin.
    5. 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.
    6. Preheat the oven to 180 C / Gas 4.
    7. Bake in the preheated oven for 30 to 45 minutes, until risen and golden brown.
    8. For the butter rum sauce:

    9. Meanwhile, make the butter rum sauce by mixing together the butter, sugar and rum in a bowl then set aside.
    10. For the glaze:

    11. Make the glaze by combining the icing sugar and milk until thick and glossy.
    12. Plate rolls, and drizzle rum sauce and glaze on top. Serve.

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