I’ll be honest and say that this is the second time I have written the blurb to go along with these epic little bakes of mine. I had a major technology fail when I saved over my original version to then feature only the recipe and the method – which I guess is the most important part! But, that’s not to say that I didn’t feel really gutted and annoyed at myself that I’d lost my original words. If anyone can shed some light on recovering previous versions of saved files, then please do let me know?! I did spend a good half hour googling how to do it but my computer said there wasn’t any such versions to recover… so then I figured instead of wasting another half hour I should just write it again in that time! So, here we are, round 2 – and I’ve no idea how it compares to round 1!
These bakes combine perhaps my two favourite things this time of year: mince pies and cinnamon rolls. Who could have guessed that you could blend the delicious festiveness of a mince pie with the fluffy, comforting bake of a cinnamon roll? Well, now you can!
I am so impressed with these bakes as I was slightly wary. Every time I bake with yeasted doughs I worry. I spend the entire proving hour wondering whether or not the dough will rise – is the airing cupboard warm enough? Is it too hot? What if it doesn’t double in size? On and on I torment myself but I’ve made this recipe several times now and I can happily report that they’ve turned out a treat every time.
I make an easy yeasted dough (I am sure your favourite GF flour would also work wonders) and use a minimal amount of added sugar to compliment the warming festive spices – I use cinnamon (obviously),mixed spiced and ground ginger. The mince pie element comes in the form of brandy soaked dry fruits – I’m not usually an alcohol person but these fruits have so much festive flavour, although you can use your own blend. All rolled up and sliced into individual buns, these puff up beautifully in the oven. All that is left is a little drizzling of sugar glaze and you’re ready to impress.
These Mince Pie Cinnamon Rolls offer a great treat to guests, friends and family as they are a beautiful tear-and-share style centrepiece.
Or, as my family have enjoyed then, serve with warm with lots of custard and an extra sprinkling of cinnamon (just me). These taste best when fresh and they will make your kitchen smell divine!
Have a holly jolly time rolling these…
As mum put it “it’s Christmas in a mouthful!”
Mince Pie Cinnamon Rolls
A cinnamon-sweet mince pie filled cinnamon rolls with a sticky icing sugar glaze, perfect for weekend baking or festive treats.
- 70g + 2tbsp vegan spread
- 1 cup almond milk
- 7g sachet fast action yeast -¼ tsp salt
- 4 tbsp sugar, divided
- 400g plain flour, plus extra for surface*
- 1 tsp cinnamon
- ½ tsp mixed spice
- ½ tsp ground ginger
- 150g mixed dry fruits, soaked in brandy
- 3 tbsp icing sugar
- ½ tsp vanilla
- 3 tbsp almond milk
- Make the dough: heat the milk and vegan butter in a pan slowly until melted, transfer to a large bowl and allow to cool to just warmer than room temperature (10-15 minutes). Do not skip this step and become impatient! Sprinkle the yeast over the top of the milky mix and leave for 10 minutes.
- Stir in the salt and 1 tbsp sugar.
- If using a stand mixer, place the flour into the bowl with the hook attachment and gradually add the milk/yeast mixture until fully combined and continue to knead on a low setting for another minute or so.
- If kneading by hand, gradually add in the flour to the milk/yeast mixture until fully combined. Tip onto a floured work surface and bring together by kneading for 1-2 minutes.
- For both methods, now clean out the mixing bowl, lightly grease with oil and place the dough into the bowl. Cover and leave in a warm place to rise for 1 hour, until doubled in size.
- Meanwhile, stir together the 3 tbsp sugar, the cinnamon, mixed spice and ground ginger in a small bowl.
- After the 1st prove, place dough onto a floured work surface and roll into a rectangle roughly 60x30cm or ½ thick.
- Melt the 2tbsp butter and brush over the surface of the dough, you may have some left and we will use this later. Then evenly sprinkle over the spice-sugar mix followed by the mixed fruits.
- Roll the dough up from the bottom, long length of the oblong to form a log-shape. Now cut the dough into 10 equal pieces and place into a greased dish, spacing them apart slightly. Cover with clingfilm again and leave in a warm place for 30-40 minutes.
- Preheat oven to 160Fan/180*C.
- After the 2nd prove, brush the remaining melted butter over the top of the rolls and ace in the oven for 25-30 minutes until golden.
- Remove from the oven and allow to cool slightly. Stir all the ingredients together for the icing in a smaller bowl and pour over the rolls.
- These are best served warm or cooled the same day. They will keep for a day in an aright container and freeze well.
I hope you’ll love these Mince Pie Cinnamon Rolls as much as I do and perhaps they’ll become a new classic at Christmastime in your household? I would love to hear your thoughts and see your creations so please tag me if you make them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also festive over on Twitter, Facebook and Pinterest – do say hi!
With mince pie cinnamon love x