Mince Pie Cinnamon Rolls

Easy to make

If you’re a fan of cinnamon rolls and the festive flavours of mince pie, this recipe is the ultimate mash-up you didn’t know you needed. These Mince Pie Cinnamon Rolls are soft, sweet, and filled with warming spices, raisins, apple, and a hint of citrus. Topped with a luscious brandy cream, they’re perfect for holiday breakfasts, brunches, or any time you want a seasonal treat.

Ingredients

For the Dough

360g strong bread flour
8g active dry yeast
40g erythritol (or caster sugar)
½ tsp salt
55g unsalted butter
200ml milk
½ tsp vanilla extract
1 large egg

For the Filling

100g brown sugar
50g softened butter
½ tsp mixed spice
50g raisins, chopped
1 apple, grated and liquid squeezed out
Zest of 1 orange

For the Glaze

150ml water
2 tbsp sugar-free syrup

For the Topping

250ml whipping or heavy cream
2 tbsp icing erythritol
2 tbsp brandy

Method

Step 1: Prepare the Dough

In a large mixing bowl, combine the bread flour, salt, sugar, and yeast. Mix well and set aside.
Warm the milk gently—just enough to melt the butter when added. Stir in the butter, then whisk in the egg and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until combined. The dough may feel sticky; if necessary, add flour little by little. Cover the bowl with a clean cloth and let the dough rest for 5 minutes.

Step 2: Knead the Dough

Transfer the dough to a well-floured surface. Oil your hands to prevent sticking, and knead the dough for 8-10 minutes until it becomes soft and elastic.
Place the dough in a lightly oiled bowl to prevent drying, cover it, and let it rise in a warm, dry place for 50 minutes, or until it doubles in size.

Step 3: Make the Filling

While the dough is rising, prepare the filling. In a bowl, mix the brown sugar, softened butter, mixed spice, chopped raisins, grated apple, and orange zest until combined.

Step 4: Assemble the Rolls

Once the dough has risen, punch it down to release air. Roll it out on a floured surface into a large rectangle, about 3mm thick. Spread the filling evenly over one side.
Fold the dough in half and cut it into strips about 4cm wide. Roll each strip into a spiral and place it in a greased baking tray.

Step 5: Second Rise and Bake

Cover the rolls and let them rise for another 40 minutes in a warm place.
Preheat your oven to 180°C. Bake the rolls for 20-25 minutes or until golden brown and fluffy.

Step 6: Add the Glaze

While the rolls are still warm, drizzle the sugar-free syrup mixed with water over them to keep them soft and moist.

Step 7: Whip the Brandy Cream

For the topping, whip the heavy cream, icing erythritol, and brandy together with an electric whisk until the mixture holds its shape.

Step 8: Serve and Enjoy

Allow the rolls to cool completely before generously topping them with the brandy cream. Serve and enjoy your festive mince pie cinnamon rolls!

Tips for Perfect Rolls

Kneading: Knead until the dough is elastic and bounces back when pressed.
Rising: Be patient during the rising stages. A warm, draught-free spot like an oven with the light on works best.
Customisation: Feel free to swap the raisins for cranberries or add nuts for extra texture.

These mince pie cinnamon rolls are sure to bring holiday cheer to your table. Happy baking!

You can see this recipe on Instagram:

Prep Time 35 mins

Cook Time 35 mins

Rest Time 1 hr

Total Time 2 hrs 10 mins

Cooking Method: Bakes

Cuisine: Fusion

Courses: Dessert, Snacks

Servings: 9

Dietary: Vegetarian

Description

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.

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)
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.)

Instructions

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.
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.
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.
4
Assemble
Punch down the risen dough. Roll into a rectangle, about 3 mm thick.Spread the filling evenly over half of the down. 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.
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.
6
Glaze
Mix water and syrup and brush over the warm rolls to lock in moisture.
7
Make the brandy creamWhip cream, icing erythritol, and brandy until thick.
8
Serve
Cool completely before spooning the brandy cream over the top. Slice, serve, and enjoy your festive cinnamon roll feast.