Slow Cooker Christmas Cinnamon Rolls with Mincemeat from a Jar

Slow Cooker UK Recipe Christmas Cinnamon Rolls

These slow cooker Christmas cinnamon rolls are perfect for breakfast on Christmas morning. And uses a jar of mincemeat, which is brilliant short cut ingredient. Full of dried fruits, citrus zest and Christmassy spices.

For details of my basic slow cooker cinnamon rolls UK recipe. See my post included below.

Slow Cooker Christmas Cinnamon Rolls UK Recipe

You can make this slow cooker recipe the night before and leave it in the fridge ready to cook in the morning. Or make up the rolls with the filling, days in advance. Then store in the freezer.

If you do freeze them, you just need to remember to defrost them. By putting them in the fridge to defrost overnight. And then in the morning they’ll be ready to bake in the slow cooker. This is a tweaked version of my basic Slow Cooker Cinnamon Rolls UK Recipe. And as before, this recipe makes 2 batches of rolls. But there are a couple of differences between this Christmas version of the recipe and my previous basic recipe. I reduced the quantities slightly. And also I sliced the cinnamon roll dough into smaller slices. So they are about half the size. Which are perfect to have for breakfast or brunch. To allow for the main/big Christmas dinner later on!

Ingredients (makes 12 to 14 rolls, cooked in 2 batches)

200 ml milk.
30 ml hot water.
450 g strong white bread flour.
1 sachet easy-blend/fast-action yeast.
40 g butter.
1 medium egg.
½ tsp fine sea salt.
1 tb white sugar.
250 g of mincemeat. That is about half a jar. I used *Robertson’s Classic Mincemeat. Which includes dried vine fruit, apple, candied citrus peel and spices.
2 tsp ground cinnamon.
Icing: icing sugar mixed with enough cold water or lemon juice to make a thick icing, optional.

I made this slow cooker Christmas Cinnamon Rolls recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

Slow Cooker Christmas Cinnamon Rolls UK Recipe

Method (Total Cooking Time: 2 hours)

In a large bowl mix the milk and hot water together.
Then add the rest of the ingredients, except the mincemeat, cinnamon and icing. Mix by hand to form a soft and sticky dough.
Turn out onto a lightly floured surface. Knead for 10 minutes, until it is soft and elastic.
Roll out with a rolling-pin into a rectangle 18 inches by 9 inches.
Spread over the mincemeat, evenly over the surface. And sprinkle over the cinnamon.
From the longer side, tightly roll up the dough.
Use a bread knife to slice the roll into 12 to 14 equal pieces.
If you’re not baking these rolls now, see the recipe notes below.
Line your slow cooker pot with parchment paper. Place as many rolls that you can fit in, cut side up into your slow cooker pot. With the slow cooker I used I could fit up to 7 of these rolls at a time.
Put the lined pot with the rolls into the slow cooker unit. Place a large piece of kitchen paper, held just under the lid, this will absorb any excess steam, to allow the rolls to brown properly as it cooks.
Leave to prove for 40 minutes.
Cook on High for 1 hour. Lift out the rolls with the parchment paper. Using a large flat spatula, turn over the cinnamon rolls. Put back in to the pot, dry the lid and replace the kitchen paper and lid. And cook for a further 30 minutes. Until the rolls are golden top and bottom, and cooked through.
Cool on a cooling rack. After it has cooled a bit, drizzle over icing, if using. And serve warm or at room temperature.

Recipe Notes

To store the dough ready to bake later: Line 2 airtight plastic boxes (which have lids) with parchment paper. Place the rolls, cut side up into the boxes, leave a little space between each. Cover and put into the fridge or freezer to cook later.
Defrost frozen rolls in the fridge overnight. Then on Christmas morning, continue with the method above from step 9.