Cinnamon Mincemeat Buns Recipe
Cinnamon Mincemeat Buns Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES: 16 servings


  • 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
  • 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

Nutritional Facts

1 each: 253 calories, 6g fat (1g saturated fat), 17mg cholesterol, 324mg sodium, 47g carbohydrate (24g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls. Yield: 16 rolls.
Originally published as Cinnamon Mincemeat Buns in Country December/January 2009, p53

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