Vegan Mince Pie Cinnamon Rolls

Need a sweet, festive, doughy treat to get you through all that present-wrapping, card-writing and meal-planning? I have the answer! These hearty little buns are perfect for brining along to a Christmas pot-luck, or for having stashed in the kitchen for when you’re in need of a coffee and a sit-down.

I used shop-bought mincemeat for the filling, meaning I could whip these babies up super super quick, but you could make you’re own if you’re feeling adventurous or you can’t find any in store.

I dusted these with icing sugar to finish but you could also top them with a sugar glaze or cream-cheese frosting!

Vegan Mince Pie Cinnamon Rolls

Ingredients

For the dough:

1 tbsp ground flaxseed

150g plain white flour

310g strong white bread flour

1 sachet (7g) fast action dried yeast

45g soft light brown sugar

1 tsp cinnamon

¼ tsp allspice

¼ tsp salt

55g dairy-free butter (plus a little extra for greasing the bowl and tin)

250ml soy milk

For the filling:

20g dairy-free butter

300 g mincemeat

2 tbsp icing sugar for dusting

Method:

1. In a small bowl, mix the ground flaxseed with 2 tbsp water and set aside to form a “flax egg”.
2. In a large bowl mix together the flours, yeast, sugar, cinnamon, allspice and salt.
3. Add the dairy-free butter to a small saucepan and warm over a medium-low heat until just melted.
4. Add the soy milk to the melted butter and stir to warm through. Be careful not to overheat – test the temperature with your little finger, it should feel lukewarm to the touch.
5. Add the milk and butter mix to the dry ingredients along with the flax egg and combine with a wooden spoon until the dough becomes thick enough to knead with your hands.
6. Knead the dough in the bowl for 2 – 3 minutes, until it starts to form a loose ball. Turn out onto a lightly floured surface and continue to knead for 4 – 5 minutes, or until the dough becomes smooth and springs back when lightly pressed.
7. Place your dough in a lightly greased bowl (I use about 1 tsp of dairy-free butter), cover the bowl with a damp cloth and let it rest in a warm place for 25 – 30 minutes.
8. Turn the dough out onto a lightly floured surface and roll into a large rectangle with a thickness of about a £1 coin.
9. Spread the dairy-free butter and then the mincemeat evenly over the dough.
10. Starting from the long edge, roll the dough into one long scroll – try to keep it fairly tight but don’t apply too much pressure so as to squeeze out all the filling!
11. Cut into 9 equal sized rolls and space evenly in a lightly greased 8 x 8 inch baking tin.
12. Cover with a damp cloth and leave to proof for 30 – 40 mins or until doubled in size.
13. Preheat the oven to 185 Celsius and bake for approx. 20 mins, until golden brown.
14. Leave to cool and then dust with icing sugar. Keep in an airtight container for up to 5 days. I like to warm them for 30 seconds in the microwave before eating!