Best christmas cinnamon rolls

Name: Mince Pie Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 20 min
Yield: 9
Cuisine: British
Ingredients: Dough; 360 g / 3 cups strong bread flour; 8 g / 2¼ tsp active dry yeast; 40 g / 3 tbsp erythritol or sugar; ½ tsp salt; 55 g / 4 tbsp butter; 200 ml / ¾ cup + 1 tbsp milk; ½ tsp vanilla; 1 egg; Filling; 100 g / ½ cup brown sugar; 50 g / 3 tbsp butter; ½ tsp mixed spice; 50 g / ⅓ cup raisins; 1 apple, grated and squeezed; Zest of 1 orange; Glaze; 150 ml / ⅔ cup water; 2 tbsp syrup; Topping; 250 ml / 1 cup cream; 2 tbsp icing sweetener; 2 tbsp brandy

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A cosy festive twist your readers will make every year

These Christmas cinnamon rolls are my signature December bake; soft, fluffy, lightly spiced, and filled with a festive apple–orange–raisin mixture that turns the kitchen into a winter bakery. I bring these to every pre-Christmas gathering and people always ask for the recipe. This is my favourite kind of holiday baking: approachable, indulgent without being heavy, and adaptable for different dietary preferences.

As a nutrition coach, I love showing my clients that seasonal bakes can absolutely fit into a balanced lifestyle. These rolls use strong bread flour for structure, a touch of mixed spice for depth, and a fruit-forward filling that adds natural sweetness, aroma, and fibre. You can modify the dough, fillings, or toppings depending on your goals — I’ll explain those swaps as we go.

This recipe is also easy to customise if you want small batch cinnamon rolls, air fryer cinnamon rolls, or a festive twist inspired by mincemeat tarts, apple cinnamon yeast rolls, or even cinnamon raisin rolls. Whatever version you choose, these are the kind of fluffy cinnamon rolls that disappear quickly.

Ingredients

For the dough

360 g strong bread flour
Sub: all-purpose flour works but may produce a softer dough.
8 g active dry yeast
Instant yeast works too — reduce rise time slightly.
40 g erythritol (or caster sugar)
Any granulated sweetener is fine.
½ tsp salt
55 g unsalted butter
200 ml milk
Use whole milk for richness. Dairy-free milk works; see notes.
½ tsp vanilla extract
1 large egg

For the filling

100 g brown sugar
50 g softened butter
½ tsp mixed spice
50 g raisins, chopped
1 apple, grated, liquid squeezed out
Zest of 1 orange
This adds a gorgeous Christmas flavour.

For the glaze

150 ml water
2 tbsp sugar-free syrup
Or honey/maple for a richer finish.

For the topping

250 ml whipping or heavy cream
2 tbsp icing erythritol
2 tbsp brandy
Optional — keeps the flavour very festive.

Method

Step 1 — Prepare the dough

In a large bowl, combine flour, salt, sugar, and yeast.

Warm the milk gently until just warm enough to melt the butter. Add the melted butter, egg, and vanilla.

Pour the wet mixture into the dry ingredients and mix until a soft, slightly sticky dough forms. Rest 5 minutes before kneading.
Coach tip: Resting the dough before kneading improves elasticity and reduces sticking — meaning you don’t need to add excess flour.

Step 2 — Knead

Transfer to a floured surface. Lightly oil your hands and knead for 8–10 minutes until smooth and stretchy.

Place in an oiled bowl, cover, and rise for 50 minutes or until doubled.
Coach tip: A warm room speeds up rising; if your kitchen is cold, place the bowl near the oven while it preheats.

Step 3 — Make the filling

Mix brown sugar, softened butter, mixed spice, raisins, grated apple, and orange zest until smooth.
Coach tip: Squeezing out the apple juice prevents soggy layers and helps the rolls bake evenly.

Step 4 — Assemble

Punch down the risen dough. Roll into a rectangle, about 3 mm thick.

Spread the filling over half of the dough. Fold the dough in half to trap the filling, then cut into strips (4 cm wide). Roll each strip into a spiral and place into a greased tray.
Coach tip: This folded method creates quicker, cleaner spirals than traditional rolling.

Step 5 — Second rise & bake

Cover and rise 40 minutes.

Bake at 180°C for 20–25 minutes until golden and fluffy.
Coach tip: Remove from the oven as soon as the tops turn golden to keep the inside soft.

Step 6 — Glaze

Mix water and syrup and brush over the warm rolls to lock in moisture.

Step 7 — Make the brandy cream

Whip cream, icing erythritol, and brandy until thick.

Step 8 — Serve

Cool completely before spooning the brandy cream over the top. Slice, serve, and enjoy your festive cinnamon roll feast.

Tips for Success

Use strong bread flour for the fluffiest texture.
Don’t skip the second rise — it makes an enormous difference.
Use room-temperature ingredients for a smoother dough.
Add extra mixed spice for a stronger Christmas aroma.
Brush glaze while warm — this keeps them soft for days.

Variations

Caramel cinnamon rolls: add 2 tbsp caramel sauce to the filling.
Cinnamon icing version: replace brandy cream with classic cream-cheese icing.
Small batch cinnamon rolls: halve all ingredients.
Filled cinnamon rolls: add mincemeat for a mince pie-inspired filling.
Air fryer cinnamon rolls: air fry 10–12 mins at 160°C.

FAQs

Can I air fry cinnamon rolls?

Yes — cook at 160°C for 10–12 minutes. Keep them spaced apart to allow airflow.

Can I use apple pie filling?

Yes, but reduce the sugar in the filling by half to prevent the rolls from becoming too sweet.

Can I use frozen cinnamon roll dough?

Absolutely. Let it thaw, roll it out, and use the same filling.

Can I make cinnamon rolls using pie crust?

Yes — they will be flakier and quicker, more like pastry spirals.

Can I make these rolls dairy-free?

Use dairy-free milk and vegan butter. The dough works well with oat milk.

How do I make these lighter?

Swap butter in the dough for 0% yogurt (reduces calories but keeps moisture).

Storage, Serving & Reheating

Store: Keep in an airtight container for 3–4 days.
Freeze: Freeze before adding the topping for up to 2 months.
Reheat: Warm in the oven at 150°C for 8–10 minutes or microwave 10–15 seconds.
Serving: Add fresh cream or icing just before serving.

Mince Pie Cinnamon Rolls

Yield: 9

Prep Time: 25 minutes

Cook Time: 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 20 minutes

These Christmas cinnamon rolls are my signature December bake — soft, fluffy, lightly spiced, and filled with a festive apple–orange–raisin mixture that turns the kitchen into a winter bakery. I bring these to every pre-Christmas gathering and people always ask for the recipe. This is my favourite kind of holiday baking: approachable, indulgent without being heavy, and adaptable for different dietary preferences.
As a nutrition coach, I love showing my clients that seasonal bakes can absolutely fit into a balanced lifestyle. These rolls use strong bread flour for structure, a touch of mixed spice for depth, and a fruit-forward filling that adds natural sweetness, aroma, and fibre. You can modify the dough, fillings, or toppings depending on your goals.