Cinnamon Mincemeat Buns Recipe

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.
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min. + cooling

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

Nutritional Facts

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

  • 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
  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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