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You are here: Home / Recipes / Bread, Buns and Yeasted Bakes / Mincemeat And Marzipan Cinnamon Buns

Mincemeat And Marzipan Cinnamon Buns

December 21, 2016 by hannahhossack 10 Comments

Mincemeat and marzipan cinnamon buns – soft bread rolls filled with mincemeat and diced marzipan, topped with an orange glaze. Perfect for Christmas!

Mincemeat and marzipan cinnamon buns - and wonderful festive breakfast and great way of using up leftovers.

After making my own mincemeat recently I found myself with rather a lot of it! There are only so many mince pies a girl can eat (though that number may be quite high), so I tried to think of some other ways to use some of it up.

The best way I came up with was these mincemeat and marzipan cinnamon buns, which also helpfully used up the marzipan leftover from covering my Christmas cake.

Mincemeat and marzipan cinnamon buns - and wonderful festive breakfast and great way of using up leftovers.

These buns are not only a good way of using up leftovers, but they make a wonderful festive breakfast or snack and are pretty easy to make.

You can do all the work on one day, or you can break it up a bit and make the dough the day before you want to bake them and let it rise in the fridge overnight, which is my preferred way of doing it.

I baked mine in a muffin tin, but you could also use a roasting tray. The dough is soft and slightly sweet, with a hint of vanilla; and the filling is a simple matter of spreading over some mincemeat, sprinkling with cinnamon and scattering with cubes of marzipan.

They are topped with a drizzle of orange glaze which instantly makes them 1000% prettier and adds a hint of orange flavour.

Mincemeat and marzipan cinnamon buns - and wonderful festive breakfast and great way of using up leftovers.

I was sent some brilliant products by Joseph Josesph to try out, firstly a non-slip silicone pastry mat – this is a mat that you place on your worktop and use to roll out pastry, dough or icing on. It saves your worktop from getting covered in dough and it has measurements on it, both round and square and in inches and centimetres, so that you don’t have to guess the size or dig out a ruler when you are rolling things out.

This is so incredibly handy as I’m forever having to rummage around for a ruler with floury hands in the middle of rolling out pastry! It also rolls up for easy storage and has a lockable strap so that it doesn’t un-roll itself.

Secondly, an adjustable rolling pin – a wooden rolling pin (again with handy measurements on it) with removable rings on either end. The rings are different thicknesses (between 10 and 2mm) and raise the rolling pin surface by that amount so that you can easily roll out dough or pastry to a specific, even thickness.

It can be quite difficult to judge the thickness of pastry when you are rolling it out, even more difficult to get it an even thickness all the way through; this rolling pin makes it easy to do so.

Thirdly, a two in one dough cutter and bowl scraper. The bowl scraper is flexible silicone which allows you to get every last drop of batter out of a bowl so there’s no wastage. The dough cutter is solid metal and cuts through dough with ease; it also has measurements etched onto the blade edge so that you can divide up your dough evenly.

It is also really useful for scraping off any difficult bits of dough stuck to the worksurface. The two pieces are magnetic and stick together neatly for easy storage.

Joseph Joseph products

Mincemeat and marzipan cinnamon buns - and wonderful festive breakfast and great way of using up leftovers.

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Mincemeat and marzipan cinnamon buns - and wonderful festive breakfast and great way of using up leftovers.
5 from 2 votes
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Mincemeat & Marzipan Cinnamon Buns

Mincemeat and marzipan cinnamon buns - soft bread rolls filled with mincemeat and diced marzipan, topped with an orange glaze. Perfect for Christmas!

Course Breakfast
Cuisine British
Keyword bread
Prep Time 40 minutes
Cook Time 30 minutes
Rising Time 2 hours
Servings 12 buns
Author Domestic Gothess

Ingredients

Bread Dough:

  • 270 ml (1 + 1/8 cup) full fat milk (or non-dairy milk - soy is best)
  • 1 tbsp vanilla extract
  • 50 g (3tbsp) butter (or vegan block butter/margarine) cubed
  • 500 g (4 cups + 2tbsp) strong white bread flour
  • 50 g (1/4 cup) caster sugar
  • 10 g (3 tsp) fast action yeast
  • 1 tsp salt
  • 1 large egg (or 1 flax egg - 1 Tbsp ground flaxseed mixed with 3 Tbsp warm water)

Filling:

  • 450 g (16oz) mincemeat
  • 300 g (10.5oz) marzipan
  • 1 tsp cinnamon

Glaze:

  • 100 g (1 cup) icing (powdered) sugar sifted
  • 2 tsp orange juice

Instructions

  1. Place the milk, vanilla extract and butter in a small pan and heat, stirring, until the butter has melted and the mixture is just boiling. Remove from the heat and leave to cool until lukewarm (scalding the milk makes the bread softer).

  2. Place the flour in a large bowl, add the sugar and salt to one side and the yeast to the other, make a well in the middle and add the egg and the lukewarm milk. Stir until it forms a dough then turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a lightly greased bowl, cover and leave to rise in a warm place for an hour or two until doubled in size, or in the fridge overnight.

  3. Lightly grease a 12 hole muffin tin, or if you want to save yourself a difficult washing up job, line it with large muffin liners. Knock back the risen dough and roll it out on a lightly floured surface into a rectangle about 5mm thick.

  4. Chop the marzipan into small cubes (about 1cm). Spread the mincemeat evenly over the dough and sprinkle over the cinnamon. Scatter over the marzipan then roll the dough up tightly from one of the long edges into a log.

  5. Slice off the scraggy end bits then chop the log into 12 even slices. place the slices cut side down in the prepared muffin tin. loosely cover with greased clingfilm and set aside to rise for about 30-45 minutes until puffy.

  6. Meanwhile preheat the oven to 180C/350F/gas mark 4. Bake the buns for about 30 minutes until golden and the internal temperature reaches at least 94C. If the tops start to colour too much before the buns are ready, loosely cover with tin foil partway through baking to prevent them from burning.

  7. Leave the buns to cool in the tin until lukewarm then carefully lift them out and place on a wire rack. Place the icing sugar in a bowl and gradually stir in enough orange juice to form a runny glaze. Drizzle the glaze over the buns and serve. Store in an airtight container.

Recipe Notes

Makes 12

Mincemeat and marzipan cinnamon buns - and wonderful festive breakfast and great way of using up leftovers.
I was sent some free products but I was not paid to write this post and all opinions remain my own.

Filed Under: Baking, Bread, Buns and Yeasted Bakes, Breakfast, Recipes, Uncategorized Tagged With: Almonds, breakfast, brunch, buns, Christmas, festive, Fruit, Holidays, marzipan, mincemeat, nuts, rolls, Spice, Sweet Bread and Buns

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Reader Interactions

Comments

  1. Sally

    December 22, 2016 at 7:24 am

    5 stars
    These look like a cross between a pain aux raisin and a muffin. Delicious looking and a great idea

    Reply
  2. Angela

    December 23, 2016 at 9:59 am

    Oh they look so yummy Hannah! I was going to make mincemeat cinnamon buns and I Didn’t get round to it at all! I love that you did them in a muffin tin, they’re so neat and cute!

    Reply
  3. Miranda

    December 30, 2016 at 8:06 pm

    5 stars
    These look so incredible! I wouldn’t have thought to combine mincemeat and cinnamon buns!

    Reply
  4. Marcia

    November 17, 2018 at 5:29 pm

    When you raised them overnight in the fridge, did you have to raise them again in the morning for a period of time? What is your preferred process with the overnight stay in the fridge?

    Reply
    • hannahhossack

      November 19, 2018 at 12:09 pm

      Hi Marcia, I just give the dough it’s first rise in the fridge overnight then continue with the recipe as usual. Once the buns are filled and shaped they will need another rise at room temperature for about 30-45 minutes.

      Reply
  5. Rebecca

    December 14, 2018 at 6:49 am

    Have you tried freezing these?

    Reply
    • hannahhossack

      December 14, 2018 at 5:22 pm

      Hi Rebecca, Yes, they freeze fine. They are best eaten freshly baked but are still very tasty when frozen and de-frosted!

      Reply
  6. Karen

    December 14, 2018 at 12:04 pm

    To save time, could a ready made pastry be used and if so what type would work best?

    Reply
    • hannahhossack

      December 14, 2018 at 5:25 pm

      Hi Karen, I haven’t tried making these with pastry rather than dough I’m afraid. I think that the filling would probably work well with puff pastry but I would make flatter swirls and bake them on a baking sheet rather than in a muffin tray. As I said I haven’t tried it however so don’t take my word for it!

      Reply

Trackbacks

  1. Nutella Swirled Banana Yeast Bread - Domestic Gothess says:
    March 1, 2019 at 6:35 pm

    […] has been rolled out, spread with nutella and rolled up again, it can be sliced into rounds to make rolls; or the log can be split in half lengthways, the two halves twisted together and shaped into a ring […]

    Reply

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