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mincemeat cinnamon rolls on a wire rack.
cookingwithmykids

Mincemeat cinnamon rolls

Mincemeat cinnamon rolls are a delicious soft bun filled with the best combination of festive flavours. These are a delicious cross between a mince pie and a cinnamon roll – the perfect winters treat.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 9
Course: Afternoon tea, Breakfast
Cuisine: British
Calories: 349
Ingredients Equipment Method

Ingredients
  

  • 330 g (2 and ¾ cups) strong white bread flour
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 packet dried fast action yeast 1 packet = 2 and ¼ teaspoons
  • 120 ml (½ cup) water
  • 60 ml (¼ cup) milk
  • 30 g (2 tablespoons) unsalted butter
  • 1 large egg
For the filling:
  • 60 g (4 tablespoons) butter, softened
  • 200 g mincemeat
For the icing
  • 100 g (1 cup) icing sugar
  • 1– 2 tbps milk

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • 9 inch baking tin
  • Wire rack

Method
 

Line a 9 inch square baking tray with baking paper.
    Measure out the dry dough ingredients
    1. Start by measuring out the dry ingredients (flour, sugar, salt, and yeast) and add them into the bowl of your free-standing mixer or a large mixing bowl.
      When you add the salt, sugar and yeast, add them to separate sides of your bowl and make sure you use your finger to level the teaspoons so you add just the right amount. Set it aside for now.
    Add the wet ingredients
    1. Measure the water and milk out and add them to a microwaveable bowl or jug. Measure the butter and cut it into a few small pieces then add it to the bowl.
      Pop your bowl with the milk/water/butter into in the microwave for approx 45-60 seconds until the butter has melted. Test that the mixture is warm rather than hot.
      Crack the egg into a small bowl then add it to your flour.
    2. Pour the milk/butter mixture into the flour.
    Knead the dough
    1. Using the dough hook on your free-standing mixer or just your hands, knead your mixture for 5-10 minutes. It'll will take a bit longer to do by hand. If you find it very very sticky, you can add an extra tablespoon of flour.
      If you’re using your stand mixer it's easy as you can just let it run. If you're doing it by hand, knead the dough for about 10 minutes until it stops being quite so sticky. This is quite a sticky dough however, especially at the start, so you might find it easier if you use a dough scraper.
    2. Pop the dough in a lightly oiled bowl, cover it and leave it to rest for about 10 minutes.
    Prepare the fillings
    1. Preheat your oven to 90C / 80C fan / 200F and turn off after 10 minutes or just before your put your rolls inside.
    2. While your dough is resting, prepare the filling. Start by measuring out the butter and make sure that it is soft enough so spread. If it’s not, pop it in the microwave until it has softened.
    3. Measure out the mincemeat.
    Make the mincemeat cinnamon rolls
    1. Sprinkle some flour down on your work surface and then roll the dough out so it forms a rectangle that around 15×9 inch (23 x 38 cm).
    2. Spread the butter all over the top of the dough with the back of a spoon or a spatula, making sure you go right to the edges.
    3. Next, spoon the mincemeat out and spread it evenly, all over the dough.
    Roll up the mincemeat cinnamon rolls
    1. Roll the dough up tightly starting from long end. Try and make the rolls as tight as possible.
      Cut off the ends of the roll with a sharp knife to neaten the edge, then cut the remaining roll into 9 even pieces.
    Bake the mincemeat cinnamon rolls
    1. Put each piece or roll in your baking tray, swirl side facing up. You should end up with three rows of three rolls. Lightly cover your tin with foil.
      Pop the mincemeat cinnamon rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.
    2. After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.
      Bake the mincemeat rolls for 20-25 minutes. They’re ready when they have turned golden and are cooked right through to the bottom.
    3. Remove the mincemeat cinnamon rolls from the oven and leave them to cool in the tin.
    Add the icing drizzle
    1. Once the rolls have cooled, mix up the icing sugar with milk until it's a little bit runny but holds a bit of shape. Use a piping bag with a small nozzle or a freezer bag with a small hole cut in the corner to drizzle over the icing.
    2. Leave the icing to set, remove the rolls from the tin, serve and enjoy.