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.
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.
Place on two parchment lined baking sheets and let them rise in a warm spot for another hour or so.
Pre-heat your oven to 375 then bake for 20 minutes or until they are beautifully browned. Remove and cool on baking racks.
Mix together one cup of icing sugar and 1-2 tbsp of spiced rum. Drizzle over the cinnamon buns.