Cinnamon Rolls: In a large mixing bowl, dissolve the yeast and 7 tablespoons sugar in warm water. Stir in half of the flour and beat the mixture for 2 minutes.
Beat in the eggs and 75g melted butter. Stir in the remaining flour and salt, a little at a time, beating well after each addition. You may need a little more or less flour depending on size of eggs and humidity (flour can absorb quite a bit of water on humid days). Keep adding until you get a soft and smooth (not sticky) dough. Add more warm water if you have added too much flour.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Lightly grease a 23x33cm deep baking tin.
Turn the dough out onto a lightly floured surface then roll into a large rectangle about 1.5cm thick. Brush with 100g melted butter. Mix together 8 tablespoons sugar and cinnamon and spread evenly over dough. Spread the mincemeat evenly over the dough then roll up and cut into thick slices. Arrange close together in the prepared baking tin. Cover with a clean, dry tea towel, place somewhere warm and allow to prove for a further 30 minutes.
Preheat the oven to 180 degrees C.
Bake in the preheated oven for 30 to 45 minutes, until risen and golden brown.
Butter Rum Sauce: Meanwhile, make the butter rum sauce by mixing together the butter, sugar and rum in a bowl then set aside.
Glaze: Make the glaze by combining the icing sugar and milk until thick and glossy.
To Serve: Plate the rolls, then drizzle the tops with the rum sauce and glaze.