Mincemeat Cinnamon Rolls
What to do when you have a jar of mincemeat left, I thought? 🤔. I had a sudden craving for cinnamon rolls and thought why not make a Mincemeat version of cinnamon rolls.
I can’t remember roughly when I made cinnamon rolls last but it’s got to be over 8 years ago and I absolutely loved them. I used Tasty.co recipe but they were an egg version. I didn’t have any eggs in the house but realised they had a vegan version. However, these are not vegan as I still used the cream cheese frosting on top which I think is a must when making these rolls.
Although they do take a while and it can be a faff, I do enjoy making them especially when it comes to rolling them and cutting them. They are fun to make and just taste so delicious.
I only made half the recipe, as it makes more than enough.
I found that the rolls lacked sugar and as the mixture of the mincemeat was quite liquid it made the rolls very liquid as well. I think I would stick with cinnamon rolls and make them again.
Mincemeat Cinnamon Rolls
- 300 g flour
- 240 ml milk at room temperature
- 60 g vegan butter melted
- 80 g sugar
- 3 g yeast
- 45 g flour
- 1/2 tsp salt
- 1/2 jar Mincemeat
- 20 g butter softened
- 60 g Icing sugar
- 60 g full fat cream cheese
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1. Grease and line a tin roughly 26 x 20cm and set aside.2. In a small bowl add 50ml of warm milk (37-43˚C) with the yeast and 2 tsp of the sugar mix and leave to bloom for 5-10 minutes. It should bubble up and look foaming if it hasn't the yeast is dead and hasn't worked.3. In a large bowl, add the rest of the milk, melted butter, rest of the sugar and yeast and whisk and combine. Add 300g flour and 1/2 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.4. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.5. Preheat the oven to 180˚C. After 1 hour, the dough should have nearly doubled in size. Add an additional 45g of flour and salt. Stir well, then turn out onto a well-floured surface.6. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.7. Spread the softened butter evenly over the dough. Spoon dollops of the mincemeat across the dough and then spread evenly, don't worry about there not being a lot as there needs to be a thin layer. 8. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. 9. Cut the log in half, then divide each half into 8 evenly sized pieces. 10. Place 8 cinnamon rolls in each roasting tin. Cover with plastic wrap and place in a warm place to rise for 30 minutes. 11. Bake the cinnamon rolls in a preheated oven at 180˚C for 25-30 minutes or until golden brown. 12. Meanwhile make the frosting, In a medium-size mixing bowl, using a whisk together the cream cheese, butter, milk, vanilla, and icing sugar, until smooth. Once cooled spread the cream cheese frosting over the buns.