Mince Pie Rolls
Soft brown sugar rolls, packed full of mincemeat, these Mince Pie Rolls are going to be your new obsession.
These are a twist on the classic Cinnamon Rolls. I don’t know about you, but I always think of Cinnamon rolls as an autumnal/winter bake.
There is just something about the intoxicating cinnamon smell coming from the oven and filling the kitchen that fills me with happiness. Instead of filling them with brown sugar and cinnamon, they are filled with mincemeat.
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Mince Pie Rolls
There are a few changes in this recipe compared to previous roll recipes. I used strong white bread flour instead of plain flour. I honestly haven’t noticed a huge difference when using plain flour over bread flour, but bread flour has a higher protein count than plain flour.
Another change is using light brown sugar instead of caster sugar. Light brown sugar gives your mince pie rolls a richer flavour. You can of course use caster sugar if you prefer, either will work perfectly in this recipe.
The milk needs to be warmed to activate the yeast. There is a little bit of a fine line, however, you don’t want the milk to be so warm it starts to cook the eggs, but it can’t be cold that it doesn’t activate the yeast.
I pop the milk into the microwave for 20-second intervals checking in between each burst. The milk should be warm, the easiest way I find to judge if it is ready is if there is steam coming from it when I remove it from the microwave.
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White Chocolate and Raspberry Rolls
I find the easiest way to knead the dough is in my stand mixer using the dough hook, but it can also be done by hand.
If you are kneading it in a stand mixer using the dough hooks you will know it is ready when it no longer sticks to the side of the bowl. The sides of the bowl should look clean.
If you are kneading by hand the dough will become smooth and springy to the touch. Whichever way you knead the dough it shouldn’t still be sticky.
The dough will rise best if left somewhere warm. I wouldn’t put it next to a radiator as that’s too warm and I wouldn’t leave it next to an open window as that’s too cold. The dough can be quite pernickety about when it gets left. I left mine to rise in the kitchen, I had a few other things to bake so the kitchen was quite warm.
Rolling the Rolls
Once your dough has doubled in size, turn it out onto a lightly floured surface and roll it into a rectangle approximately 35cm x 25cm.
You can use either unsalted butter or a baking spread like Stork. Just ensure that it is completely melted and using a pastry brush, brush it over the top of your dough.
Sprinkle over some light brown sugar, you want to try and do this as evenly as possible. Before spreading it over your mincemeat.
The brown sugar and mincemeat need to be as even as possible, so when you roll the dough up, each roll has roughly the same amount of mincemeat in it.
To roll the dough up, you want to roll the longest end to the longest end, that way you have a long and thin sausage shape that you can cut into 12 individual pieces.
If you roll from short end to short end you will end up with quite a thick but short shape.
Baking the Rolls
Once the dough has proven a second time, you can bake the rolls. If you are wanting to keep these for the morning, at this point just pop them into the fridge overnight. The cold helps slow down the rise, so when you are ready to bake them in the morning, they have risen to the perfect size.
If you are baking them straight away, just leave them to rise as you did before in a warm area of your house.
You will know the rolls are ready because they will be golden brown in colour. Leave them to cool completely before adding some icing to the top.
Alternatives
You can replace the light brown sugar with caster sugar if you prefer.
You could also make your own mincemeat. I just thought it easier to use a shop-bought one.
If you want to keep these overnight and bake them in the oven, just pop them into the fridge overnight for the final prove.
Equipment
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Mince Pie Rolls
Ingredients
For the Rolls
- 475 g Strong White Bread Flour
- 14 g Dried Active Yeast
- 75 g Light Brown Sugar
- 75 g Unsalted Butter or Stork
- 200 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 60 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 800 g Mincemeat
For the Decoration
- 375 g Icing Sugar
- 70 ml Water
Instructions
To Make the Dough
- Add the flour to a large bowl along with the sugar and yeast. Mix together until they are evenly distributed.
- Add the butter to the mixture and mix again. The mixture will be very dry and shouldn’t ball up. It should form breadcrumbs. Leave to one side.
- Heat the milk in the microwave on 20-second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively, you can heat the milk up in a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients and mix until they are all combined.
- Knead the dough together until it is lovely and smooth and springy to the touch. This can take 10-15 minutes so don’t worry just stick with it.
- Once you have kneaded your dough transfer it to a lightly oiled bowl and cover using cling film. You need to leave the dough to rise for 1-2 hours or until it is double in size.
To Make the Rolls
- Transfer the dough onto a lightly floured surface and roll it out to a large rectangle, approximately 35cm x 25cm.
- Melt the butter in the microwave on 20-second bursts until it is completely melted and smooth. Alternatively, you can melt it in a saucepan on a low heat.
- Brush the melted butter over the top of your dough. Sprinkle over the sugar ensuring that there is an even coating of sugar over your dough.
- Spread over the mincemeat, again making sure it is as evenly spread as possible.
- Roll the dough from the long side to the long side. Cut this evenly into 12 pieces.
- Place the rolls into your preprepared roasting tray so that they are not touching. Cover in cling film and leave to rise again. This will take around 1 hour and 30 minutes or until the rolls are touching.
- Towards the end of the dough rising preheat the oven to 180C (160C Fan).
- Bake your mince pie rolls in the oven for 20-25 minutes or until golden brown. Leave to cool fully.
To Make the Icing
- Once your mince pie rolls are completely cooled in a bowl add the icing sugar, vanilla and 10ml of water and mix. Add the water 10ml at a time stirring in between each addition until the icing is thick and gloopy.
- Spread the icing over the top of your Mince Pie Rolls.
Notes
- These will last 2-3 days covered.