White chocolate and mincemeat rolls

So last week I really wanted cinnamon rolls, however, we had no cinnamon and no icing sugar, which is essential for the frosting.

I was about to give up, but a rummage through the cupboard and inspiration was found.

Hiding at the back was a jar of mincemeat i bought to make mince pies at Christmas but we never got around to it, and if like me, before you loved cinnamon rolls you loved Chelsea buns it just made sense.

I can’t lie i liked these more than cinnamon rolls.

Makes 9 to 12

180ml of milk
2 ¼ teaspoons quick rise or active yeast
50g of granulated sugar
1 egg
55g of unsalted butter, melted
390g of bread flour, plus more for dusting
Half a jar of mincemeat
Large bar of white chocolate

We used this fabulous jar, but any will do.


Warm your milk in the microwave for around 45 seconds then add the yeast, leave for 2 minutes.

To the milk, add your sugar, egg and melted butter and mix well.

Add your flour and mix into a dough.

When formed into a dough, dust your surface with flour and knead for 5 to 8 minutes.

Let rise in a bowl, covered with a damp cloth in a warm place for a hour and half.

When proofed, empty the dough on to a floured surfaced and squash out the air. Roll out into a rectangle.

Spread evenly your mincemeat mixture across your rolled out dough.

Roll up your dough tightly from the longest side. Then cut into 9 to 12 pieces.

Place in a oven proof dish lined with baking paper or greased with butter. Cover again with cling film and let rise in a warm place for a hour.

Put them in the oven at 180 for 20 to 25 minutes.

Whilst they’re in the oven melt your white chocolate. It’s best to do this slowly in a bowl over a pan of boiling water.

Take out your rolls and let them cool for 5 minutes before spooning over your white chocolate.

Now eat, enjoy x

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