Before the iconic Swedish cinnamon roll took the world by storm, there was the British Chelsea Bun. These sticky, buttery, and slightly spiced buns are filled with dried fruit, making them a delicious twist on a classic breakfast or snack. Often referred to as “Easter buns,” these treats were created in the 18th century and have stood the test of time. The perfect balance of sweetness, spice, and dried fruit creates a heavenly experience with each bite.
Whether you’re familiar with the traditional Chelsea Bun or trying it for the first time, this recipe will bring a delightful piece of history straight to your kitchen.
Why You’ll Love This Recipe
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Rich History: Originating in 1700 at the Chelsea Bun House in London, these buns have royal roots.
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Sweet and Spiced: A wonderful combination of dried fruit, cinnamon, and allspice with a sweet glaze.
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Versatile: You can enjoy them as a snack, for breakfast, or serve them as part of a special occasion like Easter.
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Homemade Goodness: These buns are made from scratch, so you can enjoy the taste of freshly baked bread without the need for any special equipment.
Ingredients for British Chelsea Buns
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry:
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1 cup (236 ml) whole milk
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3 tablespoons (40 grams) unsalted butter
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2 ½ tablespoons granulated sugar
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2 ¼ teaspoons (12 grams) instant dry yeast
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3 ½ cups (456 grams) all-purpose/plain flour
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1 teaspoon salt
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¼ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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⅛ teaspoon allspice
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1 large egg (room temperature), beaten
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1 teaspoon oil (for greasing)
For the Filling:
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8 tablespoons (113 grams) unsalted butter, softened
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¾ cup (100 grams) currants
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8 tablespoons (80 grams) light or dark brown sugar
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½ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground allspice
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1 egg, whisked with a little milk (for brushing)
For the Glaze:
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4 tablespoons granulated sugar
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1 tablespoon milk
How to Make British Chelsea Buns
Step 1: Prepare the Pastry Dough
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Activate the Yeast: In a small saucepan, combine the milk, butter, and sugar. Heat over medium heat until the butter is melted, then remove from heat. Test the temperature of the milk (should be 100-110 °F/37-43°C). Sprinkle in the yeast and let it sit for 5 minutes to foam.
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Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, and allspice. Stir well and make a well in the center.
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Combine Wet and Dry Ingredients: Pour the foamed milk mixture and the beaten egg into the flour mixture. Use a fork to mix, and then switch to your hands, kneading until it forms a dough ball. Scrape down the sides of the bowl to include all the flour.
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Knead the Dough: Turn the dough out onto a floured surface and knead for about 5 minutes until the dough is soft, smooth, and elastic. If the dough is sticky, sprinkle with a little flour.
Step 2: First Rise
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Oil the Bowl: Lightly coat a clean bowl with oil, place the dough inside, and cover it with a towel or plastic wrap. Leave it to rise in a warm place for about 1 hour, or until it has doubled in size.
Step 3: Roll Out the Dough
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Once the dough has risen, punch it down gently to release the air.
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Roll into a Rectangle: On a lightly floured surface, roll the dough into an 18 x 12-inch (45 x 30 cm) rectangle with the longest edge facing you. If necessary, trim the edges for a nice, straight shape.
Step 4: Add the Filling
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Spread the Butter: Spread the softened butter evenly over the dough, leaving a small border at the far edge.
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Sprinkle the Filling: Evenly distribute the currants, brown sugar, cinnamon, nutmeg, and allspice over the buttered surface.
Step 5: Roll and Shape the Buns
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Roll Up the Dough: Starting from the edge closest to you, roll the dough tightly towards the far edge, pinching the seams to seal.
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Cut the Rolls: Using a sharp knife, cut the roll into 1-inch (2.5 cm) thick slices. You should have about 12 rolls.
Step 6: Second Rise
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Place in Pans: Line two 9 x 9-inch (23 x 23 cm) baking pans with parchment paper. Place the rolls cut-side up into the pans, leaving a small gap between each. Cover with a towel and let them rise in a warm place for 30 minutes.
Step 7: Prepare for Baking
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Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
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Brush with Egg Wash: After the rolls have risen, brush the tops with the egg wash (egg whisked with a little milk) for a golden, glossy finish.
Step 8: Bake the Rolls
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Bake: Bake the rolls for 15-20 minutes, or until they are golden brown. Keep an eye on them, and if they start to brown too quickly, lightly cover them with foil.
Step 9: Make the Glaze
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Prepare the Glaze: In a small saucepan, combine the granulated sugar and milk. Heat over low heat until the sugar has dissolved, stirring frequently.
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Glaze the Buns: As soon as the buns are done baking, remove them from the oven and brush the warm glaze over the rolls. This will give them a beautiful, shiny finish.
Step 10: Cool and Serve
Allow the buns to cool slightly before serving. You can serve them warm or at room temperature, perfect for breakfast, a snack, or even as a dessert.
Variations and Add-ins
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Citrus Zest: Add some orange or lemon zest to the dough or filling for a bright, citrusy kick.
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Nuts: Add chopped nuts like pecans or walnuts to the filling for added crunch.
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Gluten-Free Option: Use a good-quality gluten-free flour blend to make these buns gluten-free. Be sure to check the yeast’s suitability for gluten-free baking.
Storing and Freezing
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Room Temperature: Store leftover Chelsea buns in an airtight container at room temperature for up to 3 days.
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Freezing: To freeze, wrap the buns individually in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, thaw and bake at 300°F (150°C) for about 10 minutes until warm.
Conclusion
These British Chelsea Buns are a delightful and delicious twist on the classic cinnamon roll. With their rich history, soft, spiced dough, and sweet glaze, they make a perfect treat for any occasion. Whether you enjoy them as a sweet snack, a holiday breakfast, or part of a special meal, these buns are sure to be a hit with your family and friends!
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British Chelsea Buns
- Total Time: 2 hours
- Yield: 12
Description
These British Chelsea Buns are a delightful twist on the classic cinnamon roll, featuring dried fruit, cinnamon, and a delicious glaze. Perfectly soft with a crispy edge, these sticky, buttery buns make a great breakfast or snack. They are a great addition to any tea time, holiday meal, or sweet craving.
Ingredients
For the Pastry:
1 cup (236 ml) whole milk
3 tablespoons (40 grams) unsalted butter
2 ½ tablespoons granulated sugar
2 ¼ teaspoons (12 grams) instant dry yeast
3 ½ cups (456 grams) all-purpose/plain flour
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon allspice
1 large egg (room temperature, beaten)
1 teaspoon oil
For the Filling:
8 tablespoons (113 grams) unsalted butter, softened
¾ cup (100 grams) currants
8 tablespoons (80 grams) light or dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 egg, whisked with a little milk
For the Glaze:
4 tablespoons granulated sugar
1 tablespoon milk
Instructions
For the Pastry:
Activate the Yeast:
In a small saucepan, combine the milk, butter, and sugar. Warm over medium heat just until the butter is melted. Remove from heat and let the mixture cool to around 100-110°F (37°C – 43°C). Sprinkle in the yeast and allow it to sit for 5 minutes until foamy.
Prepare the Dry Ingredients:
In a large mixing bowl, sift together the flour, salt, cinnamon, nutmeg, and allspice. Make a well in the center and add the foamed milk/yeast mixture and the egg.
Make the Dough:
Use a fork to mix the ingredients until a dough starts to form, then switch to your hands. Continue mixing until the dough comes together into a ball, scraping the sides of the bowl to incorporate all the flour.
Knead the Dough:
Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth, elastic, and springs back when pressed with your finger. If the dough is too sticky, add a little more flour.
First Rise:
Lightly oil the mixing bowl with 1 teaspoon oil and place the dough inside. Cover the bowl with a towel and leave it in a warm place (like an oven that’s turned off) for about 1 hour, or until it doubles in size.
Shaping and Filling:
Roll the Dough:
Once the dough has risen, turn it out onto a floured surface. Roll it into a 18 x 12-inch (45 x 30 cm) rectangle with the longest edge closest to you. Trim the edges to make them nice and straight if necessary.
Spread the Filling:
Spread softened butter evenly over the dough, leaving a small border at the edge farthest from you. Sprinkle the currants, brown sugar, cinnamon, allspice, and nutmeg over the buttered surface.
Roll the Dough:
Starting from the edge closest to you, roll the dough tightly toward the far edge, sealing it at the end with a small amount of water.
Cut the Rolls:
Use a sharp knife to cut the roll into 1-inch (2.5 cm) thick pieces. You should have about 12-16 rolls.
Second Rise and Baking:
Second Rise:
Line two 9 x 9-inch (23 x 23 cm) baking pans with parchment paper. Arrange the rolls in the pans with the cut sides facing up, leaving ½-inch (1 cm) space between each. Cover the pans with a towel and let the rolls rise for 30 minutes in a warm place until they’ve expanded and are just touching.
Preheat the Oven:
Preheat your oven to 375°F/190°C.
Prepare the Egg Wash:
Whisk together the egg and a splash of milk. Brush the tops of the rolls with the egg wash.
Bake:
Bake the rolls for 15-20 minutes, or until they are golden brown and cooked through. (If they start to brown too quickly, cover them lightly with foil.) The rolls are ready when a toothpick inserted into the center comes out clean.
For the Glaze:
Make the Glaze:
In a small saucepan, combine the sugar and milk over medium-low heat. Stir until the sugar is fully dissolved and the mixture is syrupy.
Glaze the Rolls:
Once the buns are done baking, brush the glaze over the top of the hot rolls while they are still in the pan. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serving and Storing
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Serve: Enjoy these buns warm with a cup of tea or coffee, or as a sweet treat during breakfast or brunch.
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Store: To keep them fresh, store in an airtight container at room temperature for 3-4 days. You can also freeze them for longer storage; wrap individually and freeze for up to 3 months.
Pro Tip: If you want your rolls to have a signature crispy edge, make sure they’re touching when they bake. This way, the rolls will press against each other, resulting in the classic square-round shape with a crispy exterior.
Enjoy your homemade Chelsea Buns, and impress your guests with their delightful combination of sweetness, spices, and a perfect buttery finish!
- Prep Time: 1 hour 40 minutes
- Cook Time: 20 minutes
- Method: Baked
- Cuisine: British
