Get your sweet mincemeat and spread it all over the dough spreading it to every corner and edge. If you feel you need a little more feel free to add another couple of tablespoons. I found this to be the right amount.
Sprinkle your cranberries and chopped nuts evenly over the top of the mincemeat.
Thinly slice your kumquats, and evenly spread them over the filling. I found 12 to be the perfect amount but add as many or as few as you desire.
Mix the light brown sugar and cinnamon together and sprinkle evenly over the filling.
Taking the long edge roll it up as tightly as you can.
Take a sharp knife and slice the roll up into smaller rolls of about 1 and 1/2 inches thick.
Space them out, cut side up on a baking sheet leaving a little room (about 1/2 an inch) for them to swell. Cover them loosely with a damp tea towel or pop them in a plastic bag and leave them for the second proving for 30 to 45 minutes.
You are looking for them to have almost doubled in size and swollen to have filled in the gaps.
Towards the end of the second proving preheat your oven to 180C / 350F / Gas mark 4.
Uncover the tin and bake your rolls for 20 to 25 minutes. You are looking for your buns to be a good golden colour. If you feel they are starting to go too brown, cover with foil and continue baking until cooked.
Once baked take them out of the oven and run a round-bladed knife around the edges to loosen them. Then leave them to cool slightly.
If eating them fresh once they are cool enough to touch make the glaze. If enjoying them at a later time, make the glaze but don't put it on top of your buns until you have reheated them.