Mince pies? Yum. Cinnamon rolls? Yum. Mince pie cinnamon rolls? Seriously yum!
For us Brits, nothing is more synonymous with the Christmas season than a mince pie, and let’s be honest, few breakfast foods are more indulgent than a cinnamon roll. So combining them to make an indulgent festive brunch seemed almost necessary!
We won’t lie; these are slightly more labour intensive than some other festive treats but we promise they are 100% worth it. Ensuring that delicious Christmas scents are wafting through your home and covered with a thick and luscious layer of frosting, there is nothing about these that disappoints!
And, if this seems like a little too much work to be tackling first thing in the morning then, we can confirm that they also make a delicious afternoon tea treat so that you can spend a lazy day pottering in the kitchen. Plus, most of the time here is really spent waiting for the dough to rise, which gives you plenty of time to wrap those last-minute gifts, or to kick back and enjoy a Christmas movie.
Happy festive baking!
Ingredients (makes 8-10 rolls)
- 2tsp active dry yeast
- 120ml lukewarm water
- 100g caster sugar + a large pinch
- 45g unsalted butter
- ½ tbsp. salt
- 360g plain flour (plus extra for work surface)
- 220ml hot water
- 1 egg, beaten
- 30g unsalted butter, softened
- 1tsp cinnamon
- 400g jar mincemeat
- 30g unsalted butter, softened
- 200g icing sugar
- 1tsp vanilla extract
- 2-3tbsp milk
Note: This recipe requires two proves of the dough, for 2-3 hours and 1 hour respectively.
- In a small bowl, combine the yeast, lukewarm water and pinch of sugar. Set aside for 5-10min or until yeast bubbles up and appears frothy.
- In a large bowl, or a stand mixer if you have one, combine the 45g of butter, remaining sugar (100g), salt and 220ml hot water. Beat until smooth and allow to cool until lukewarm.
- Add 120g of flour to the wet mixture and beat again. Add the yeast mixture and combine fully. Add the egg, and ensure it is mixed in and fully incorporated.
- Using your hands, or a dough hook if you have a stand mixer, combine the remaining flour. If you have a dough hook, continue to knead in the stand mixer for approximately 2-3 minutes before removing and turning out. If using your hands, remove from the bowl once all flour is combined. In both cases, knead on a clean, lightly floured work surface for 10-15 minutes until the dough feels smooth.
- Place into a lightly greased bowl. Cover and allow to rise for 2-3 hours or until doubled in size. While the dough is rising, grease 2 9″x9″ baking pans and set aside.
- Remove the dough from the bowl and place onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle roughly 50x30cm. It should be approximately the thickness of a £1 coin.
- Spread the softened butter gently over the dough and sprinkle with cinnamon. Gently spread the mincemeat over the cinnamon, ensuring that the filling goes the whole way to the edges.
- Roll the dough up into a long coil, starting at the longer side of the rectangle. Trim off the two ends. Slice the coil to form your rolls, each approximately 5cm thick. You should get 8-10 rolls.
- Place the rolls into the greased baking pans, leaving approximately 5cm between each roll.
- Cover the pans with a tea towel or kitchen towel, and leave to rise for approximately 1 hour or until doubled in sized.
- Preheat the oven to 180C. Bake the rolls for 25-30min, or until golden brown and cooked through.
- Remove from the oven and leave in the pans to cool while you make the icing.
- In a medium bowl, combine the butter, icing sugar, vanilla extract and milk. Whisk together to form a thick icing; it should however still drop from the end of the whisk –you can add milk gradually to thin it out if need be.
- Once the rolls are cool, spread the icing generously over the top. Remove from the pan and enjoy!
Adapted from this recipe.