Christmas buns

These festive buns are a cross between cinnamon rolls and mince pies. Using the mince you’d usually put in a pie and the soft dough of a cinnamon roll, they are the perfect Christmas treat best served warm with a glass (or three) of mulled wine.

Christmas buns


  • 800g strong bread flour
  • 1 tsp salt
  • 15g instant yeast
  • 400ml whole milk
  • 60g butter
  • 2 eggs, lightly beaten


  • 1 jar mince, or use this recipe to make your own
  • 2 apples, finely chopped
  • 1 orange, zest only
  • 75g pistachios
  • 1 tbsp cinnamon
  • 25g butter, melted
  • 100g soft brown sugar


  • 200g icing sugar
  • ½ lemon, juice only
  • A few tbsp milk
  • Garnish
  • 25g pistachios, chopped
  • Handful cranberries


  1. Place the flour and salt into a mixing bowl and set aside.
  2. Warm the milk and butter in a saucepan until the butter is melted and the milk is warm. Do not boil.
  3. Add the milk mixture to the flour and mix well.
  4. Add the lightly beaten eggs and mix well until you have a soft, sticky dough.
  5. Knead by hand for 10 mins on a floured surface or in a mixer with the dough hook attached for 5 mins.
  6. Place the dough in an oiled bowl and leave to rise in a warm place for approx. 1 hour until doubled in size.
  7. While the dough is rising mix together all the ingredients for the filling.
  8. When the dough has risen, tip onto a lightly floured surface and punch out the air.
  9. Roll out into a rectangle and brush all over with melted butter.
  10. Sprinkle the brown sugar over the top of the butter and top with mince mixture, leaving a border around the sides.
  11. Roll the dough from the long side so you end up with a long sausage shape.
  12. Using a sharp knife, trim the edges and cut 15 rounds approx. 4cm thick.
  13. Place the rolls onto your largest baking sheet, lined with baking paper.
  14. Cover with a clean tea towel and leave to rise for another 45 mins.
  15. Pre-heat the oven to 180C.
  16. Bake for 30 mins until golden.
  17. Allow to cool for a few mins on the tray and carefully transfer to a board.
  18. Make the icing by mixing the ingredients together adding as much milk as you need to get the right consistency. It should be thick but still run off a spoon.
  19. Cover the buns with icing sugar and top with the chopped pistachios and cranberries.
  20. Serve warm.