Christmas Cinnamon Rolls with Caramel and Mincemeat

Ingredients

• ¼ cup warm water (about 110°F)
• 1 tbsp instant yeast
• 1 tsp sugar, plus ⅓ cup sugar
• ¾ cup milk
• 3 ½ tbsp butter, plus extra for greasing
• 3 large eggs
• 1 tbsp finely grated orange zest
• 1 tsp salt
• 4 cups all-purpose flour, plus extra for dusting
• 2 cups fruit mincemeat (a jarred dried-fruit and spice filling)
• 1 tbsp ground cinnamon
• 3 tbsp softened butter, for the filling
• 1 stick (½ cup) butter, for the caramel
• ¾ cup packed dark brown sugar
• 1 cup heavy cream
• ¼ cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt, plus ¼ tsp flaky salt for finishing
• ½ cup chopped pecans, toasted
• ¼ cup cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract, for the glaze
• 1 to 3 tbsp milk, for the glaze

Instructions

1. Stir the warm water, yeast and 1 tsp sugar together. Let it sit for 5 minutes, until foamy.
2. Melt the 3 ½ tbsp butter in the milk, then let it cool until just warm.
3. In a large bowl or stand mixer, combine the foamy yeast, milk mix, ⅓ cup sugar, eggs, orange zest, salt and 3 cups of the flour.
4. Mix, then add the last cup of flour a little at a time. Knead for about 5 minutes, until the dough is smooth.
5. Place the dough in a buttered bowl and turn it once to coat. Cover and let it rise in a warm spot for 1 to 2 hours, until doubled in size.
6. Roll the dough on a floured counter into a rectangle about 18 by 12 inches.
7. Spread the 3 tbsp softened butter over the dough. Sprinkle with cinnamon, then spread the mincemeat evenly on top.
8. Roll the dough up tightly from a long side. Trim the ends and cut the log into 16 equal slices.
9. Melt the 1 stick of butter in a saucepan over medium heat. Add the brown sugar, cream, maple syrup, vanilla and a pinch of salt.
10. Bring to a boil, then lower the heat and simmer for 3 to 4 minutes, until glossy.
11. Pour about three-quarters of the caramel into a 9 by 13-inch baking dish. Scatter the pecans on top.
12. Set the slices on the caramel, cut side up, with a little space between them.
13. Cover and let the rolls rise for about 1 hour. Heat the oven to 350°F during the last 15 minutes.
14. Bake for 35 minutes, until deep golden. Cover loosely with foil if they brown too fast.
15. Spoon the remaining caramel over the hot rolls and sprinkle with the flaky salt.
16. Cool for 10 minutes, then flip the pan onto a serving platter.
17. Whisk the cream cheese, powdered sugar and vanilla together. Add milk a little at a time until pourable, then drizzle over the rolls.