- In your Ooni Halo Pro Mixer bowl (taken out from the mixer), start by sifting your flour, and add the caster sugar and instant dried yeast. Give these dry ingredients a brief stir until combined.
- Add in the softened butter and rub into the dry ingredients using your fingertips until the mixture starts to look like breadcrumbs.
- Warm the milk (using a microwave or pan) until warm, aiming for a temperature of 37-43 Degrees C (100-110 Degrees F). It is important for the milk not to be too hot.
- Put the bowl back onto the Ooni Halo Pro, and add the milk, vanilla extract and egg.
- Turn the mixer on at 20% speed and knead for 8-10 minutes. Once kneaded it should have a smooth appearance and not be sticky to touch.
- Remove the dough from the Halo Pro bowl, form into a tight ball, and transfer to an airtight, lightly oiled bowl.
- Leave the dough somewhere warm to rise for 1 hour, or until at least doubled in size.
- When the dough has risen, using a clenched fist, punch down into the dough to release the trapped gases.
- Transfer the dough to a floured worktop and roll out into a 55x35cm rectangle. Having the dough as a rectangle makes rolling it up much easier and gives neater looking rolls.
- Using a pastry brush, brush the melted butter over the rolled-out dough.
- Mix the brown sugar and cinnamon together and sprinkle generously all over the melted butter.
- Add small dollops of the mince pie filling (mincemeat) evenly onto the sugar/cinnamon. As this is a thick consistency it is important not to try and spread it as you could tear the dough.
- Roll the dough up (using the long edge) into a tight log and cut into 12 equal sized pieces.
- Line a large Ooni Detroit Pan with baking paper and place the 12 pieces into three rows of four. Try to leave a gap between each piece to allow them to rise and expand in the next stage.
- Using the Ooni Detroit Pan lid, cover the rolls and leave to rise for one hour. This can be done using the “Dough Proofing Mode” in the Ooni Volt 2.
- Once risen, insert the Oven Shelf into the Ooni Volt 2 oven, turn on, and select the “Oven Mode”. The default temperature is 180 Degrees C which is the correct temperature for this recipe.
- When the Ooni Volt 2 has reached 180 Degrees C, remove the Ooni Detroit Pan lid, place into the center of the oven, close the door and bake for 20-25 minutes until golden brown.
- Once baked, remove from the oven and put the rolls to one side.
- Mix together the icing sugar, water and vanilla extract until you get a nice thick consistency. Add more water if a thinner consistency is preferred.
- Pour the mixture all over the Mince Pie Cinnamon Rolls and spread around using the back of a spoon or a spatula.
- These are best eaten on the same day as baking but can be stored (covered) for up to two days.
Scott Deley
Scott works as an Aero Engineer based in Derby by day, but his real passion comes from pizza making which started during the first COVID lockdown. He became an Ooni Ambassador less than a year after making his first pizza, which is one of his proudest achievements to date as it gives him a platform to help others who are on their own pizza journey. He has gone on to author his very own pizza book “The Ooni Pizza Project”, became the “UK’s Best Amateur Pizzaiolo” in 2023, competed at Pizza Expo in Las Vegas, and has recently starting running his own pizza and dough making classes from his home in Derby.
Scott loves being able to help others, so if you need any help or advice you can drop him a message on his Instagram @scottspizzaproject or check out his website homepage - Scotts Pizza Project.
