Rum Glazed Mincemeat Cinnamon Buns

Rum Glazed Mincemeat Cinnamon Buns in red plate

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I went a little crazy last Sunday with these mincemeat cinnamon bins, because the ideas that had been swirling around my head for a couple of weeks finally came to fruition and a’ baking I went. I wanted to try mincemeat as filling for more than tarts, since we are a mincemeat loving family. Paired with yeasty, warm breads, what could be better? My mincemeat loaf is also good for mincemeat lovers!

Rum Glazed Mincemeat Cinnamon Buns in red plate
Rum Glazed Mincemeat Cinnamon Buns

Rum Glazed Mincemeat Cinnamon Buns

Cinnamon buns are the perfect way to get a smidge of mincemeat taste into your baking, tarts can be a little overwhelming flavor-wise and you really have to love mincemeat to be able to enjoy tarts. My daughter doesn’t like tarts but these she had no problem scarfing down one of these mincemeat cinnamon buns for a bedtime snack on Sunday night.

The adult version of these has a spiced rum glaze drizzled over the top, something I highly suggest adding, the rum just makes the mincemeat flavor pop.

Let’s be honest here folks,  everything’s better with a dash of rum.

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup melted butter
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
2.5 tsp traditional yeast

Filling:
1/4 cup melted butter
1/4 cup brown sugar
1 cup of mincemeat

This is your normal, traditional sweet dough so we proceed the same way. Dissolve the yeast and 1 tbsp of sugar in warm water and let it sit for about 10 min.  Once it’s proofed (you see little bubbles on top)  stir in the sugar, warm milk and melted butter.

In a large bowl combine yeast mixture, milk mixture and egg. Stir in flour a little at a time and knead on lightly floured surface about 8 min. Or using your mixer and the dough hook, proceed to do the same, letting the mixer do all the kneading instead.

Cover and let rise about 1 hr then punch down the dough and then roll it out into a square that’s 16 inches by 10. The 16 inches is what is going to be 16 one inch wide cinnamon buns by the time we are done. The other length is what will “roll up”, make sense? So roll it out according to what you wish.

Brush with the melted butter for the filling, spread the cup of mincemeat over it evenly then sprinkle the brown sugar over the top.

Mincemeat is not quite sweet enough on its own in these buns, you DO need the brown sugar. The brown sugar also melts with the butter and makes them moist, mincemeat alone doesn’t have the same saucy-ness to it that a good brown sugar/butter sauce does.

dough of cinnamon buns with melted butter, cup of mincemeat and brown sugar over it

Roll it up, pinching the dough together at the end to seal up the buns, then using a knife mark 16 equal lines. Use a serrated knife or the thread trick to cut them out.

cutting the rolled up Rum Glazed Mincemeat Cinnamon dough

Place on two parchment lined baking sheets and let them rise in a warm spot for another hour or so.

letting the cut rolled out dough rise again in a warm spot

Pre-heat your oven to 375 then bake for 20 minutes or until they are beautifully browned. Remove and cool on baking racks.

Hello Captain, my faithful friend.

a bottle of Captain Morgan brand rum

Mix together one cup of icing sugar and 1-2 tbsp of spiced rum. Drizzle over the cinnamon buns. I didn’t even bother cutting the flavor of rum with cream, newp. Pure, spicy rum glaze.

People are gonna love you this Christmas, even more than they usually do, for whipping up this one.

cinnamon bun drizzled with icing sugar

I have two more versions of mincemeat breads coming this week. I told you I went a little crazy, so don’t say that I didn’t warn you!

Happy Baking everyone.  Only 20 sleeps ’till Christmas!

Love,

The Mincemeat Crazed Magpie

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These Rum Glazed Mincemeat Cinnamon Buns are the BEST Christmas treat! #christmas #cinnamonrolls #rum #mincemeat

 

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Rum Glazed Mincemeat Cinnamon Buns

These Rum Glazed Mincemeat Cinnamon Buns are the BEST Christmas treat!

5 from 1 vote
Rum Glazed Mincemeat Cinnamon Buns in red plate
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 hour 20 minutes
Course
Dessert
Cuisine
American
Servings
12
Calories
331
Author
Karlynn Johnston

Ingredients

  • 1/2 cup warm water 110 degrees F/45 degrees C
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup melted butter
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • 2.5 teaspoon traditional yeast

Filling:

  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 cup of mincemeat

Instructions

  1. In a large bowl combine yeast mixture, milk mixture and egg. Stir in flour a little at a time and knead on lightly floured surface about 8 min. Or using your mixer and the dough hook, proceed to do the same, letting the mixer do all the kneading instead.
  2. Cover and let rise about 1 hr then punch down the dough and then roll it out into a square that’s 16 inches by 10. The 16 inches is what is going to be 16 one inch wide cinnamon buns by the time we are done. The other length is what will “roll up”, make sense? So roll it out according to what you wish.
  3. Brush with the melted butter for the filling, spread the cup of mincemeat over it evenly then sprinkle the brown sugar over the top.
  4. Roll it up, pinching the dough together at the end to seal up the buns, then using a knife mark 16 equal lines. Use a serrated knife or the thread trick to cut them out.
  5. Place on two parchment lined baking sheets and let them rise in a warm spot for another hour or so.
  6. Pre-heat your oven to 375 then bake for 20 minutes or until they are beautifully browned. Remove and cool on baking racks.

Nutrition Information

Calories: 331kcal, Carbohydrates: 54g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 38mg, Sodium: 389mg, Potassium: 74mg, Fiber: 1g, Sugar: 23g, Vitamin A: 310IU, Calcium: 26mg, Iron: 1.9mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Christmas baking Cinnamon rolls Mincemeat

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Elinor Hortin says

    Hi there,

    These look absolutely gorgeous! I am thinking about making them for Christmas day, for breakfast, and I was wondering if I could part bake them and then freeze them (I do as much as I can ahead of time so I don’t get too stressed on the day).

    Thanks!

  2. Chris Evans says

    yum! and I thought I was the only one on the planet that loved mincemeat! 😉

    • The Kitchen Magpie says

      I’m kinda over it after two bites, but Mike loooooves it!

  3. Sheri Mills Phillips says

    Looks amazing…the ingredients seem to call for mincemeat in the dough, but I don’t see that in the instructions. Can you clarify?

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