Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1 cup warm water (110 to 115 )

  3. 3 tablespoons sugar

  4. 1-1/2 teaspoons salt

  5. 1/4 cup canola oil

  6. 1 egg

  7. 3-1/2 to 4 cups all-purpose flour


  9. 1 package (9 ounces) condensed mincemeat

  10. 1/2 cup unsweetened apple cider or juice

  11. 1/4 cup packed brown sugar

  12. 1-1/2 teaspoons ground cinnamon

  13. 2 tablespoons butter

  14. GLAZE:

  15. 3/4 cup confectioners' sugar

  16. 1 tablespoon apple cider or juice

  17. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Cinnamon Mincemeat Buns Recipe photo by Taste of Home 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.


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