Chelsea Buns

Ingredients:

Preparation mode:

👉 Chelsea buns were first made in the 18th century at a bun house in Chelsea, London. A soft, rich yeast dough is rolled around butter, brown sugar, cinnamon and dried fruit, sliced into spirals, baked close together and finished with a shiny sugar glaze.

🍳 How to Make Chelsea Buns

1. Make the dough. Mix the flour, salt, yeast and sugar. Add the warm milk, melted butter and egg and mix into a soft dough. Knead for 10 minutes until smooth and elastic.
2. First rise. Cover and leave in a warm place for 1–1½ hours, until doubled in size.
3. Fill. Roll the dough into a 30 x 40 cm rectangle. Spread with the softened butter, sprinkle with brown sugar, cinnamon and dried fruit.
4. Roll and cut. Roll up tightly from the long side and cut into 12 slices. Place cut side up in a lined 23 x 33 cm tin, slightly apart.
5. Second rise. Cover and leave for 30–45 minutes, until puffy and touching.
6. Bake and glaze. Bake at 190°C (375°F) for 20–25 minutes until golden. Heat the milk and sugar until dissolved and brush over the hot buns. Cool slightly before pulling apart.

💡 Tips

• Use a sharp serrated knife or dental floss to cut the roll without squashing it.
• Baking the buns close together keeps their sides soft.

❓ FAQ

What is the difference between Chelsea buns and cinnamon rolls?
Chelsea buns contain dried fruit and a sugar glaze; cinnamon rolls usually have cream cheese icing and no fruit.

Can I freeze them?
Yes, once baked and cooled, for up to 3 months.

👉 More baking: browse all recipes.