• 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.
  
  
  
• 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.