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1
Grate enough orange zest to measure 1 teaspoon , then squeeze juice from orange.
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2
Stir together zest, juice, and mincemeat in a bowl and let stand at room temperature, stirring occasionally, until liquid is absorbed, about 1 hour.
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3
Spread 2 tablespoons butter generously over bottom and lightly onto sides of a 9-inch square baking pan and sprinkle bottom with 1/3 cup brown sugar.
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4
Roll out dough on a lightly floured surface with a floured rolling pin into a 16- by 10-inch rectangle.
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5
Spread remaining 2 tablespoons butter over top of dough, then sprinkle evenly with remaining 1/3 cup brown sugar and crumble mincemeat evenly over sugar.
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6
Beginning from 1 long side, roll up dough into a log (like a jelly roll) and pinch seam to seal, then cut log crosswise into 9 equal slices.
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7
Arrange slices, a cut side down and about 1 1/2 inches apart, in baking pan.
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8
Cover pan with a sheet of wax paper and then a kitchen towel and let buns rise in a warm draft-free place until they fill pan, about 1 1/4 hours.
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9
Put oven rack in middle position and preheat oven to 375F.
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10
Remove kitchen towel and wax paper from baking pan and bake buns 30 minutes, then loosely cover with foil and continue to bake until cooked through, about 10 minutes more.
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11
Cool slightly in pan on a rack, about 5 minutes.
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12
Wearing oven mitts, invert a platter over pan and, keeping platter and pan firmly pressed together, invert buns onto platter.
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13
Carefully lift pan off buns.
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14
Cool buns to warm.
