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Chelsea Buns (British Buns Similar to Cinnamon Rolls)

Chelsea buns are soft, spiced rolls with butter, raisins and currants rolled into the middle, then brushed with a sweet and sticky glaze. They’re incredibly delicious, especially with a cup of tea!

Cups of tea and Chelsea buns

If you’re into British baking, you’re going to absolutely love this Chelsea buns recipe. 

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It’s especially easy to make if you use a bread machine, or a stand mixer, but making it by hand doesn’t require a ton of work, either.

close up of Chelsea buns

If you’re familiar with my world “famous” (they’ve honestly been made all around the world) perfect yeast doughnut recipe, then you’ll be happy to learn that this Chelsea bun recipe is from the same cookbook, The Bread and Bread Machine Bible. 

Perfect ring Doughnut on more doughnuts

Is a Chelsea bun the same as a cinnamon roll?

No, Chelsea buns and cinnamon rolls are not the same, don’t let anyone mislead you. While they are similar, these are all the differences between a Chelsea bun and a cinnamon roll.
 
British yeast buns on a board
  • Chelsea buns have dried fruit (like golden raisins and currants) in the middle, cinnamon rolls do not.
  • Cinnamon rolls are made with just cinnamon, whereas Chelsea buns use mixed spice. (Click the link to read about mixed spice.)
  • Chelsea buns are glazed, and cinnamon rolls are iced, or covered in frosting.
  • Cinnamon rolls are much sweeter than Chelsea buns, both in the dough and the frosting.

close up of a swirly and shiny Chelsea bun

Here is my soft and fluffy cinnamon roll recipe if you’d like to make these instead.

eating a Homemade Cinnamon Roll

This is another solid recipe from one of my favorite cookbooks, and I’m sure you’ll be as pleased with the results as I am each time I make these yeast buns.

sticky Chelsea buns with mugs in the background

Like my cinnamon rolls, and cinnamon roll King cake, they are also soft, fluffy and entirely delicious; just perfect with a cup of tea or coffee (I would suggest tea).

Love cinnamon? Try this cinnamon French toast with orange sauce!

Cinnamon French Toast with orange sauce

If you want to learn about the history of Chelsea buns which originated in London (at the Chelsea Bun House) at the end of the 17th century, you can read about it at The Londonist.

sticky buns in a pan

 Find more English recipes here.

Chocolate Banoffee Pie

Note: you can roll the dough more thinly and end up with more “rings” which will not be as light and fluffy as these, but I believe the ones in England tend to be made in this fashion, if you’re going for a more authentic look. 

Chelsea buns on a wooden board.

Chelsea Buns Recipe

slightly adapted from The Bread and Bread Machine Bible        makes   buns

FULL PRINTABLE RECIPE BELOW

Make the Dough

Please choose the directions below depending on if you want to use a bread machine, stand mixer, or make the dough by hand.

-In a Bread Machine

adding yeast to flour

Put the milk and egg into the bread machine container, then add the flour, salt, sugar and butter. Make a well on top and place the yeast in it. Set the machine for the “dough” cycle. When finished allow to rise to be double the size of the dough when it finished the cycle. Skip to the Make the Filling step below.

-In a Stand Mixer

Add the yeast to the milk, and let stand for a few minutes. Stir in the egg.

Put the flour, salt, sugar and butter in the mixing bowl, then add the liquid. Using a dough hook, turn on the mixer until a smooth dough is formed. 

risen dough in a bowl

Cover and allow to double in size (at room temperature, or in a barely warm oven). Skip to the Make the Filling step below.

-By Hand

dough on a floured counter

Follow the directions for the Stand Mixer above, but mix all the ingredients together using a Danish dough whisk or spatula, until it forms a sticky dough. Place onto floured board or counter, and knead until a smooth dough is formed. Put into a floured bowl, cover and allow to rise at room temperature or in a slightly warm oven until doubled in size.

Make the Filling

While the dough is rising, put all of the ingredients for the filling, except for the butter, into a medium sized bowl and stir to combine.

dried fruit filling

Roll Out the Dough and Fill the Chelsea Buns

Putting the dough on the counter

Knead gently, then roll out into a 12″ by  18″ rectangle.

rolling dough into rectangle

Brush with melted butter.

brushing dough with melted butter

Sprinkle the filling evenly over the buttered dough.

adding filling to dough

Start rolling up the dough from the longest end.

rolling up dough

When the entire dough is rolled, put the seam side down and cut into 9 equal slices with a sharp knife.

rolled up dough

They should look like this.

sliced bun dough

Place each slice into an 9″ (23 cm) greased, square baking pan. Cover and allow to rise until they fill the pan.

buns in a pan from overhead

Proof and Bake the Buns

Before proofing the buns.

before proofing the rolls

After allowing to rise.

proofed rolls

Don’t let the buns overproof or they won’t turn out well; this is perfect.

proofed bun

In the pan, they will look like this when they are ready to bake.

overhead view of proofed buns in pan

Gently place into the middle of a preheated 400 F degree (200 C) oven and bake for about 15 to 20 minutes or until golden brown and well risen.

baked Chelsea buns in a pan

Make the Glaze 

After you remove the pan from the oven, make the glaze.

Glaze the Chelsea Buns and Serve

brushing glaze on Chelsea buns

While the buns are still hot, glaze generously with a pastry brush while still in the pan. Allow to cool.

Chelsea buns in pan

Turn out onto a board, then serve.

buns on a board

The smell that will fill your home is divine!

Chelsea buns overhead view

You definitely will enjoy them more with a cup of tea, or coffee. 

Chelsea buns and tea

Let me know if you can stop at just one, because I can’t!

Chelsea buns on a board

They might be just a wee bit addictive! Good luck!

eating a Chelsea bun with a cup of tea

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Shiny Chelsea buns

Chelsea Buns

Servings: 9 buns
Prep Time: 10 minutes
Cook Time: 18 minutes
Proofing Time: 1 hour 30 minutes
Total Time: 1 hour 58 minutes
A light and fluffy, sticky, British yeast bun filled with sugar, dried fruit and spices.
5 from 34 votes

Ingredients

Dough:

  • 8 oz milk (buttermilk can be used)
  • 1 egg (beaten)
  • 4 ½ cups all-purpose flour (or bread flour)
  • ½ tsp salt
  • 5 Tbsp sugar
  • 2 oz butter (softened, good quality)
  • 1 tsp dry yeast (rapid-rise or normal)

Filling:

  • 1 oz butter (melted)
  • ½ cup golden raisins (Sultanas)
  • ½ cup raisins
  • ¼ cup Zante currants
  • 2 Tbsp light brown sugar (soft)
  • 1 tsp mixed spice

Glaze:

  • ¼ cup sugar

Instructions

  • Oven temperature 400ºF (200ºC)
  • Make the Dough: Please choose the directions below depending on if you want to use a bread machine, stand mixer, or make the dough by hand.

In a Bread Machine:

  • Put the milk and egg into the bread machine container, then add the flour, salt, sugar and butter.
  • Make a well on top and place the yeast in it. Set the machine for the "dough" cycle.
  • When finished allow to rise to be double the size of the dough when it finished the cycle. Skip to the Make the Filling step below.

In a Stand Mixer:

  • Add the yeast to the milk, and let stand for a few minutes. Stir in the egg.
  • Put the flour, salt, sugar and butter in the mixing bowl, then add the liquid. Using a dough hook, turn on the mixer until a smooth dough is formed. 
  • Cover and allow to double in size (at room temperature, or in a barely warm oven). Skip to the Make the Filling step below.

By Hand:

  • Follow the directions for the Stand Mixer above, but mix all the ingredients together using a Danish dough whisk or spatula, until it forms a sticky dough.
  • Place onto floured board or counter, and knead until a smooth dough is formed.
  • Put into a floured bowl, cover and allow to rise at room temperature or in a slightly warm oven until doubled in size.

Make the Filling:

  • While the dough is rising, put all of the ingredients for the filling, except for the butter, into a medium sized bowl.
  • Stir to combine.

Roll Out the Dough and Fill the Chelsea Buns:

  • Knead the dough gently, then roll out into a 12" by  18" rectangle. Brush with the melted butter.
  • Sprinkle the filling evenly over the buttered dough.
  • Start rolling up the dough from the longest end.
  • When the entire dough is rolled, put the seam side down and cut into 9 equal slices with a sharp knife.
  • Place each slice into an 9" (23 cm) greased, square baking pan. 

Proof and Bake the Buns:

  • Don't let the buns overproof or they won't turn out well. In the pan, they will look like this when they are ready to bake.

    proofed buns in a pan
  • Gently place into the middle of a preheated oven and bake for about 15 to 20 minutes or until golden brown and well risen.

Make the Glaze:

  • After you remove the pan from the oven, make the glaze.
  • Simmer the sugar with 4 tablespoonfuls of water for about 2 minutes. If you simmer it longer, it will be too sticky.

Glaze the Chelsea Buns and Serve:

  • While the buns are still hot, glaze generously with a pastry brush while still in the pan. Allow to cool until just warm.
  • Turn out onto a board, and serve.

Notes

  • Don't overproof the dough either time or the buns won't taste or look as they should. Keep an eye on that dough :)

Nutrition

Serving: 1 bun | Calories: 437kcal | Carbohydrates: 80g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 215mg | Potassium: 281mg | Fiber: 3g | Sugar: 23g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg

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4.95 from 34 votes (33 ratings without comment)

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35 Comments

  1. I made this recipe and it was a big hit with family and friends. I’m a retired baker and like to try new baked goods from different cultures. I being of Italian decent generally bake Italian baked goods really enjoyed the change. Of course I tweaked the recipe a bit. I used regular raisins, sultana’s, dried cranberries, diced apricots and dates. I soaked them overnight in a rum water solution and the following day I drained them put them on a towel under my ceiling fan to dry not to have excess moisture in the buns. I used an additional icing with almond extract to drizzle on top. I will definitely make this recipe again.

  2. Hi Christina I’m uk London and you cannot buy these anymore. cinnamon seems to have taken over. I had a go at making these but the dough is a little pastry like. they look and taste OK but not the bun consistency I love in a Chelsea bun. did I not knead enough?

    1. That’s sad (that you can no longer buy them), but these should definitely be light and not like pastry. Is your yeast fresh? Did you let it rise long enough, or alternatively maybe it over proofed?

  3. Hello, I made this recipe the other day and they came out delicious. However, I’d like to bake them fresh in the morning for the breakfast. Do you think that I can leave them in the fridge overnight for the second proof to just put them straight in the oven in the morning? Thanks

    1. Glad to hear it, Irena. I haven’t tried that, but I think it would work, however, I wouldn’t put them straight into the oven. Let them come to room temperature before baking. If you try, let me know how they turn out. Good luck!

      1. They came out absolutely fantastic! I put them in the fridge at night and they did not grow at all so I had to leave them for an hour outside to proof and then bake them. Delicious!

  4. After watching Britain’s Best Bakery on IMDBtv, I wanted to make something! I’m not super great in the kitchen but I do okay. I tend towards pound cakes and pies. I had another recipe that I tried last weekend and they turned out terrible-like hockey pucks! I made your recipe today and they look great! I can’t wait to try them!!!

    (I made the Mixed Spice too although I didn’t have any Mace.)

    1. Oh, don’t worry about skipping the mace, Leslie, it’ll still be great! Sorry to hear of the failed recipe, but many times the recipe isn’t a good one (unfortunately, too many like that out there). SO glad you tried these Chelsea buns, I hope you love them as much as I do! Enjoy!