Our brand partners NUSH have given some festive inspiration for you to enjoy over the break. If you’re looking for a cosy seasonal bake, why not try these delicious cinnamon rolls – the perfect treat for slow mornings and sharing with loved ones. Even better, NUSH donate 5p from every Raspberry Yog sold to Future Dreams, helping support those affected by breast cancer.

Mince Pie Cinnamon Rolls Recipe 

Prep Time: 30 minutes plus 2 hours proving the dough 

Cooking Time: 20 minutes 

INGREDIENTS – MAKES 12 

Cinnamon Roll Dough 

• 410g Strong white bread flour 
• 250g Dairy free milk, warm 
• 115g Vegan block butter (not spreadable), room temperature 
• 40g Caster sugar 
• 9g Fast action dried yeast 
• 2 tsp Cinnamon 
• 1 tsp Vanilla extract 

Filling 

• 400g Vegan mincemeat 

Cream Cheese Frosting 

• 150g Nush Foods natural almond spread  
• 250g Icing sugar 

METHOD 

1. To make the dough, combine all the ingredients in a large bowl. Knead for 5 – 10 minutes by hand until you get a smooth stretchy dough. 

Spread the cream cheese frosting over the rolls and enjoy whilst still warm. 

Cover the bowl with a tea towel and place somewhere warm to prove for at least 1 hour, or until doubled in size. 

Grease and line a cake tin that is roughly 30cm x 25cm. 

Once the dough has doubled in size, lightly flour a surface and punch the dough to release the air. Invert the dough onto the work surface rolling out to a rectangle approx. 30cm x 45cm. 

Spread the mince pie filling evenly over the dough, going close to the edges. 

Starting from the long side, tightly roll the dough up into a long sausage shape. Then using a sharp knife, cut 12 equal sized rolls. 

Arrange the rolls in the lined tin, cover with a tea towel and place somewhere warm again for the final prove, for at least an hour or until they have increased in size by 50%. 

Pre – heat an oven to 180 degrees and bake for 20 mins or until golden brown.  

Set aside to cool and make the cream cheese frosting by stirring together the frosting ingredients.