Cinnamon Mincemeat Buns Recipe

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My grandmother gave me this recipe a long time ago. Whenever I make these old-fashioned spiced rolls, I get rave reviews from family and friends.

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Cinnamon Mincemeat Buns Recipe

Prep: 40 min. + rising Bake: 25 min. + cooling

Yield: 16 Servings

40 25 65

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons sugar
1-1/2 teaspoons salt
1/4 cup canola oil
1 egg
3-1/2 to 4 cups all-purpose flour
FILLING:
1 package (9 ounces) condensed mincemeat
1/2 cup unsweetened apple cider or juice
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
2 tablespoons butter
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon apple cider or juice
1/2 teaspoon ground cinnamon

Directions

Dissolve yeast in warm water. Beat in sugar, salt, oil, egg and 1 cup flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate 4 hours.
Crumble mincemeat into a small saucepan; add cider. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Cool completely. Combine brown sugar and cinnamon; set aside.
Punch dough down. Turn onto a floured surface. Roll into a 16-in. x 12-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with brown sugar mixture. Dot with butter.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 16 rolls. Place cut side up in two greased 9-in. round baking pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls. Yield: 16 rolls.

Nutritional Facts 1 bun equals 253 calories, 6 g fat (1 g saturated fat), 17 mg cholesterol, 324 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Mincemeat Buns in Country December/January 2009, p53

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas