Mince Pie Cinnamon Rolls (Vegan One-Hour!)
These Mince Pie Cinnamon Rolls are fluffy, soft and packed with Christmassy flavours and spices. They are easy to make in less than one hour and are filled with homemade mince pie filling and topped with a luscious glaze.
I just love all things mince pie-related and to celebrate Christmas being just over a week away, I am sharing these amazing buns. They are a hybrid between my favourite one-hour yeasted dough and my delicious lower sugar and wholesome mince pie filling. The end result tastes like you’re eating mince pies and cinnamon rolls is every bite – such a delight! They are easy to make and are naturally vegan and egg-free while being made with lighter, more wholesome ingredients.
Why will I love these rolls?
These rolls are amazing:
- Light, fluffy, pillowy soft and plush
- Egg-free, dairy-free and fully vegan!
- Made with easy and more wholesome ingredients
- Filled with cinnamon sugar and homemade mincemeat
- Taste like cinnamon roll AND mince pie in every bite
- Quick to make in less than one hour
- Only need a quick 20-minute proof
- Everyone will love them (family, friends, loved ones)
- Naturally nut-free and soya-free
- Easy-to-follow method
- Baked until golden and smelling amazing
- Delicious for Christmas morning or throughout the holidays
- Naturally sweet and full of spices
If you already love the sound of these rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is in the recipe card with weights and you can see my favourites in the “shop the recipe” section.
For the dough:
- Plant-based milk: any dairy-free milk will work like oat, almond, soya or coconut (from the carton).
- Vegan butter: just a little to make these buns really soft.
- Olive oil: I use extra virgin olive oil for a richer flavour but light olive oil or avocado oil, for example, will also work. This reduces the amount of butter needed, while making a really plush dough.
- Coconut sugar: or light brown or caster sugar for the milky mix.
- Fast action yeast: to make the dough really fluffy and light.
- Flour: I like to use a mix of plain white and strong white bread flour for the best texture but all plain flour works well, too.
- Spices: cinnamon and nutmeg make the dough so delicious.
- Salt: to enhance the flavours.
As for the filling:
- Coconut sugar: or another sugar, as above.
- Cinnamon: for the classic filling.
- Olive oil: for spreading over the dough and for glazing before the buns bake.
- Mincemeat aka mince pie filling: I use my Homemade Mince Pie Filling recipe but shop-bought will also work, just make sure it’s vegan.
Finally, the glaze:
- Coconut yoghurt: this is better when the yoghurt is thick and creamy like Cocos Organic natural or vanilla yoghurt. It makes for the best butter-free frosting.
- Vegan vanilla protein powder: adds sweetness, vanilla flavour and texture to the frosting. I use the Form vanilla one and it’s amazing.
- Cinnamon: for flavour.
- Maple syrup: to make it smoother. You can use agave or another syrup, too.
- Mince pies: I love to add some crushed up mini mince pies on top, whether they are homemade or shop-bought.
- For a glaze without protein powder: stir together 60g icing sugar with 1-2 tbsp water until thick, or spread with yoghurt alone, or try my vanilla frosting.
Are these gluten-free and nut-free?
These are easily nut-free as long as all of your ingredients are nut-free e.g. butter, plant-based milk, yoghurt etc. These are not gluten-free, but try out some of my other gluten-free dough recipes here.
How do I make them?
These are easy to make in a few steps:
- For the dough:
- Warm the milk and butter and allow to be lukewarm (you may need to let it rest to cool down)
- Whisk in the sugar and oil
- Add the yeast and allow to bloom
- Now stir into the flour until shaggy
- Gently knead for 1 minute and leave somewhere warm to proof for 20 minutes
- Make the filling:
- Stir together the cinnamon and sugar
- Shape the buns:
- Roll out the dough to a rectangle
- Spread with olive oil and sprinkle over the cinnamon sugar
- Spoon over the mincemeatSlice the dough into strips
- Roll each strip into a roll
- To bake the buns:
- Place all the rolls into a dish
- Brush with extra oil and bake until golden (about 25 minutes)
- Prepare the glaze:
- Whisk together the ingredients
- To finish off:
- Spread the glaze over the buns and decorate with extra mince pies (if you like)
How long will they last?
Like most buns and rolls, these are best eaten on the same day but will keep for 1-2 days in a sealed container, in the fridge overnight and eaten at room temperature. You can also try freezing them for 1 month, wrapped well, and allow to defrost before enjoying.
What else can I bake?
If you are looking for other Christmassy bakes:
- Mince Pie Loaf Cake
- Homemade Healthier Vegan Mince Pies
- Gingerbread Caramel Cupcakes
- Chocolate Chip Gingerbread Layer Cake
- Peppermint Candy Cane Brownies
Mince Pie Cinnamon Rolls (Vegan One Hour!)
These Mince Pie Cinnamon Rolls are fluffy, soft and packed with Christmassy flavours and spices. They are easy to make in less than one hour and are filled with homemade mince pie filling and topped with a luscious glaze.
Ingredients
For the Dough:
- 240ml plant-based milk
- 30g vegan butter, cubed
- 2 tbsp olive oil
- 2 tbsp coconut sugar
- 2 ¼ tsp (7g, or 1 sachet) fast-action yeast
- 350g plain flour (or 175g plain + 175 strong white bread flour), plus extra
- 1 tsp cinnamon
- ¼ tsp nutmeg
- A pinch of salt
For the Filling:
- 2 tbsp coconut sugar
- 1 tbsp cinnamon
- 2 tbsp olive oil, divided
- 250g homemade mincemeat
For the Glaze:
- 160g thick coconut yoghurt
- 20g vegan vanilla protein powder
- ½ tsp cinnamon
- 1 tbsp maple syrup
- Crushed minced pies
Instructions
- For the milky mix: warm together the milk and butter until the butter melts and the mixture is lukewarm (it may need to cool down). Whisk in the olive oil and sugar before sprinkling over the yeast. Allow to rise bloom for 5 minutes (you will smell the yeast).
- For the dough: whisk together the flour(s), cinnamon, nutmeg and salt. Pour in the milky mix and stir to a shaggy dough. Tip onto a lightly floured work surface and knead with your hands for 1 minute, to form a smooth ball of dough. Place into a lightly oiled bowl, cover and leave somewhere warm to rise for 20 minutes.
- Preheat the oven to 160Fan/180ºC and grease an oven-proof dish for the rolls.
- For the filling: stir together the coconut sugar and cinnamon.
- For the rolls: lightly flour a work surface and tip out the dough. Roll to a rectangle about ½-cm thick or 30x36-cm in shape. Brush over 1 tbsp of olive oil and spread on the mincemeat to cover the dough before sprinkling over the cinnamon sugar.
- To shape the rolls: trim the edges of the dough if they are curved and then slice into 5-cm (about 2-inches) strips, lengthways. Now roll up each strip into a roll, you will have 6-8. Place the rolls in the dish, so they just touch but have room to expand.
- To bake: brush with the 1 tbsp olive oil that is left and place in the middle of the oven for 25 minutes, until golden on top and well-risen. Allow to cool for 20 minutes (or cool fully).
- For the frosting: whisk together the yoghurt, protein powder and maple syrup until thick and smooth.
- To decorate: spread the frosting over the rolls and crush over some mince pies, if you like.
- Enjoy straight away or keep in a sealed container (once cool) for 1-2 days, although best eaten the same day. You can freeze the buns, wrapped well, for 1 month, and allow to defrost before enjoying.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Mince Pie Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cinny bun love x
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