Cinnamon Roll Mince Pies
These cinnamon roll mince pies are a fun and festive twist on the traditional Christmas treat. Instead of classic pastry, the cases are made from buttery, cinnamon-swirled puff pastry—giving each mince pie the flavour and appearance of a mini cinnamon roll. They’re beautifully aromatic, simple to prepare, and perfect for Advent baking, holiday gatherings or cosy afternoons with mulled wine, hot chocolate, coffee or tea. For the best results, use a good-quality or homemade mincemeat, and feel free to add chopped nuts or extra fruit for even more texture. These pretty little pies make a charming addition to any Christmas table.
Ingredients
Method
- Unroll the puff pastry.
- Brush the entire surface with the melted butter or margarine.
- Sprinkle the cinnamon evenly over the pastry.
- Roll the sheet up tightly from the long edge to form a long log.
- Slice into discs about 1 cm thick.
- Roll each slice into a small circle large enough to line the holes of a shallow muffin tin.
- If possible, chill the lined tin in the fridge for 10 minutes to help the pastry hold its shape.
- Preheat the oven to 180°C.
- Peel and finely dice the apple. Mix the apple pieces with the cinnamon.
- Divide the apple mixture between the pastry-lined muffin holes.
- Spoon mincemeat on top of the apples. Add chopped nuts if your mincemeat doesn’t contain any.
- If you have leftover pastry, cut out festive shapes (stars, moons, Christmas trees) and place them on top, gently pressing the edges to secure.
- Bake for 20 minutes, until golden and bubbling.
- Allow to cool slightly, then serve warm or cold, dusted with icing sugar.