Mince Pie Cinnamon Buns
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 20mins
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- Serves
- 8
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- Calories
- 753
Soft and fluffy cinnamon buns with a festive twist, mincemeat, (a mixture of dried fruit, apple, spices and brandy, traditionally used in mince pies), is added with the cinnamon butter filling. Once baked they are drizzled with a cream cheese frosting, spiked with orange liqueur and some orange zest. Serve them slightly warm from the oven with any remaining cream cheese topping on the side for the ultimate festive treat. You can make 8 large or 12 smaller sized buns with this recipe. Prove the dough overnight in a container in the fridge if you want to prepare ahead, or to develop flavour and texture in the finished buns- bringing the dough back to room temperature before rolling it out to fill and shape the buns.
recipe updated 20 Nov 2025
Ingredients
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- Unsalted butter
- 255 g
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- Egg
- 1
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- Cream cheese
- 120 g
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- Orange
- ½
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- Whole milk
- 220 g
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- Vanilla extract
- 1 tablespoon
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- Plain flour
- 420 g
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- Strong white bread flour
- 60 g
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- Caster sugar
- 60 g
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- Light brown sugar
- 40 g
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- Quick-rise yeast
- 9 g
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- Ground cinnamon
- 1 teaspoon
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- Salt
- 1 teaspoon
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- Dark brown sugar
- 140 g
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- Ground cinnamon
- 2 tablespoons
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- Icing sugar
- 100 g
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- Vanilla extract
- 1 teaspoon
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- Orange liqueur
- 3 ½ tablespoons
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- Mince pie filling
- 200 g
Tools
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Oven
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Chef Patissier XL
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Baking tray - large
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Small bowl
Step preview
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Heat until the butter has melted - 2 minutes, heat setting 7, speed Stir 1
- Remove the Creaming Beater and fit the Dough Tool
- Transfer the milk mixture into the appliance bowl
- Then add the next ingredients
- Knead until the dough has formed - 10 minutes, speed 1
- Remove the Dough Tool
- Prove until doubled in size - 1 hour 30 minutes, heat setting 2, speed Off
- Making the cinnamon butter:
- Clean the appliance bowl and fit the K-Beater
- Add the ingredients into the appliance bowl
- Mix until combined - 1 minute, speed 2
- Transfer the cinnamon butter into a clean bowl and set aside
- Transfer the dough to a lightly floured work surface
- Flatten the dough slightly, bring the left side over the right side
- Then fold the right side over the left side
- Roll out the dough and shape into a ball
- Cover the dough with a tea towel and let rest - 10-20 minutes
- Grease a baking tray and set aside
- Roll out the dough into a rectangle until 5 mm thick
- Spread the cinnamon butter evenly over the dough
- Then spread the mincemeat over the dough
- Use a pizza wheel or sharp knife to cut the dough into 8 (or 12 for smaller buns) equal strips - starting at the long edge nearest you and cutting upwards
- Roll each strip up individually, starting at the long edge nearest you and rolling away from you
- Place the buns on the baking tray, spiral side up and space them 2 cm apart
- Cover with a damp tea towel and prove until doubled in size - 30 minutes
- Preheat the oven - 180ºC
- Bake the buns until they start to colour - 15-18 minutes, 180ºC
- Cover with foil and bake until golden brown - 12 minutes, 180ºC
- Remove from the oven and let cool in the tin
- Making the frosting:
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl
- Mix until smooth - 20 seconds, speed 3
- If the mixture is lumpy, heat it gently until smooth - 2 minutes, heat setting 7, speed 1
- Drizzle the frosting over the slightly warm buns
- Garnish, if desired
- Serve