Mincemeat Rolls with Rum Frosting

Mincemeat Rolls with Rum Frosting

One of the things I love making for a winter breakfast is freshly made, warmed cinnamon rolls enjoyed with a big mug of coffee.  Since we are approaching Christmas I decided to re-vamp my cinnamon rolls to be more in line with the Festive Season and turn them into Mincemeat Rolls with a slightly boozy frosting.  I usually make my own mincemeat each year, its not a quick process but it makes the house smell amazing.  I use this recipe from Delia Smith and it works every time (you can use vegetable suet if you want to make it vegetarian)

For my Cinnamon Roll dough I use a recipe by the Pioneer Woman, which is different than some recipes, but it gives a light and soft texture to the roll once baked.

Mincemeat Rolls with Rum Frosting

Ingredients (Makes approx. 15)

250ml milk
50g brown sugar
62.5ml vegetable oil
1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
250g + 30g plain flour
1/4 teaspoon baking powder
1/4 teaspoon (scant) baking soda
3/4 teaspoon salt

1 jar of Mincemeat (Homemade or Shop Bought)

6 tbsp. Icing Sugar
2 tbsp. Milk
2 tbsp. Dark Rum


  • Heat the milk, sugar and vegetable oil in a pan until just before boiling. Leave to cool.
  • Place 250g plain flour and Instant yeast in a mixing bowl. Make a well in the centre and mix in the liquid until a batter is formed. (If using Active Dry Yeast, sprinkle the yeast into the liquid mixture and let it sit for a minute before adding it to the plain flour.)
  • Cover and let the batter sit for at least 1 hour.
  • Add in the remaining 30g flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed.
  • When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
  • Dust the work surface freely with flour.  Roll out the dough into a rectangular shape. Then roll out as thin as possible.
  • Spread the jar of Mincemeat evenly over the dough rectangle
  • Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Pinch the seams to seal.
  • Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
  • Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size.
  • Bake in preheated oven at 180degC for 20mins until golden brown.
  • While these are baking, make the frosting.  Put the icing sugar in a bowl and mix with the milk until there are no lumps.  You are wanting quite a gloppy consistency so you might need to add more icing sugar or milk
  • Next add in the Rum, you can add more or less, and if you don’t want to add alcohol you can use a few drops of Vanilla extract.
  • The frosting should now be reasonably thick but still pourable
  • Once the rolls are baked, remove from the oven, allow to cool for a few mins and then pour over the frosting, which will disappear as it soaks in!

Enjoy with a warming hot chocolate.  Perfect for a Christmas Morning breakfast.

Ready to enjoy!