When Jenny whipped up the first batch of these wintery wonders, I was completely shaken. These cinnamon rolls are absolutely delicious; warm and rich, sweet and spicy, and seriously melt-in-your-mouthy.

I love to warm them up for a Christmassy breakfast with a comforting cuppa. They also make the perfect 3pm pick-me-up on a dreary December afternoon. But really, this merry recipe is perfect for any old lazy day, as the double rising of the dough makes it a long (but relaxing) bake.

Ingredients:

Cinnamon Roll Dough

• 250ml milk, warmed but not hot
• 100g + 1tbsp caster sugar
• 1 tbsp active dried yeast
• 2 large eggs,  at room temperature
• 75g melted unsalted butter
• 1tsp vanilla extract
• 560g-630g plain flour
• 1 tsp sea salt (like Maldon) or ½ tsp table salt
• ½ tsp ground cinnamon
• ½ tsp mixed spice (optional)

Mince Pie Filling

• 200g mincemeat (mince pie filling)
• 50g unsalted butter, melted
• 50g dark brown sugar

Icing

• 180g cream cheese
• 50g unsalted butter, room temperature
• 200g icing sugar

Method

Warm the milk on the stove or in the microwave until it is warm to the touch (but not hot).  Add the yeast and 1tbsp caster sugar, stirring to combine. Leave to sit for 5 minutes until foamy (this is the yeast activating).

Pour into a large bowl, and add the rest of the caster sugar, butter, eggs and vanilla extract and whisk all together.

Add 560g plain flour, along with the spice and salt, and use a wooden spoon to bring together until a shaggy dough has formed. Tip onto a floured work surface and knead for 5 minutes until smooth and elastic. If the dough is sticking to your hands or the worktop, add a little extra flour. Form the dough into a ball.

Grease a large bowl with a drizzle of flavourless oil and place your dough ball in the bowl. Cover with a clean tea-towel or cling-film. Leave the dough somewhere warm and draft free until it has doubled in size.

Put the risen dough onto a floured work surface and roll it out to around 60cm by 30 cm. Brush over the melted butter, and evenly spread the mince pie filling. Once you’re happy, sprinkle with a little brown sugar.

Roll the dough tightly along its width (so it stays 60cm long), and slice into 12 equal pieces.  Space them out evenly on a lined baking tray, and cover with a clean tea-towel or cling-film. Put the baking tray back in your warm, draft free place for the dough to double in size again (about 1 hour).

Preheat the oven to 180C/160C fan and once the mince pie cinnamon rolls have risen, place in the oven to bake for 18-20 minutes, or until golden and bubbly.

In a new bowl, beat together the icing sugar and butter until sandy, then add the cream cheese and whisk until combined. Allow your mince pie cinnamon rolls to cool until warm, before slathering them with the cream cheese frosting, and enjoy warm!

Gousto Tip: To make these in advance – only bake for 10 minutes, then remove from the oven and let them cool completely. You can then wrap them tightly in cling-film and freeze, ready for Christmas morning! When ready to eat, allow the rolls to defrost completely, then resuming baking at 180C/160C fan for 10 minutes.