Chelsea Buns are spiced and soft fluffy buns with raisins strewn throughout that feel made for cold and grey days!! Have you heard of Chelsea Buns before friends? I’d love to hear in the comments below.
Chelsea Buns aren’t as big of a deal when you compare all the other British baked goods available in bakeries or supermarkets, but these are just so good!
Why you’ll love these
Warm spiced buns
The mixed spice right in the dough of these make these perfect to devour in the colder months.
Sugary glaze
These have a sugary glaze that is slightly crunchy which is a great twist on the classic breakfast roll.
Dough is a great make ahead
The dough is perfect to make ahead and rises in the fridge overnight which means you can finish a batch of these first thing in the morning and have these ready for breakfast.
Ingredients for the best Chelsea Buns
- Yeast: Yeast doesn’t just help give our Chelsea rolls that fluffy bread texture,
- Milk: This helps give our rolls that nice soft crumb and the golden crust. You could substitute with water in equal measure if you prefer.
- Bread flour: This one matters because bread flour has a higher protein which helps to produce the gluten content which we need to give our rolls that firm dough which is easier to shape. If you don’t have any on hand you can substitute all purpose or plain flour in equal measure, however, if you live in the UK…you will notice the difference in texture of your dough - it will feel incredibly soft in your hands and be a little harder to work with.
- Sugar: Superfine or caster sugar in the dough helps to sweeten without flavoring the dough, you could substitute in equal measure with light brown sugar if you prefer. Light brown sugar helps give our filling that incredibly warm center of our rolls so do not recommend substituting with a superfine or caster sugar or a darker sugar which will affect the flavor of your buns. Icing or confectioner’s sugar in that frosting will help create a melt-in-your-mouth texture that you know and love with your cinnamon rolls.
- Eggs: Adding moisture and binding the dough together, the eggs help with rising as they act as a leavening agent as well as giving our rolls that nice light crumb thanks to the fat from the yolks.
- Butter: We add room temperature butter to our dough once the gluten has begun to form to help create a smooth and luscious dough that feels as fancy as picking up a cinnamon roll from your favorite bakery. You could substitute non dairy butter in equal measure, however, I have not tried this and do not recommend substituting in oil.
- Mixed Spice: A mixture of ground cinnamon, allspice, nutmeg, cloves and ginger right in the dough and filling make these warm and this can easily be made at home if you have these ingredients on hand.
Equipment needed to make this
Large mixing bowl: You’ll need a large mixing bowl to prepare the dough.
Stand or hand mixer: A stand mixer is best due to the length of kneading time. Though a hand mixer will do the job if you use the lowest setting and work slowly so as not to overwork it. You can also make the dough by hand.
Offset spatula: One of these will help you spread your filling nice and evenly. A butter knife also works if you don’t have an offset spatula on hand.
Baking tin: A large baking tin or roasting tray works best to fit your dozen rolls.
Rolling pin: A rolling pin will help you achieve a nice consistent dough, however, you could substitute a wine bottle for similar results.
Bench scraper: This isn't necessary, however, will make shaping the nice even edges of your dough to give you a perfect rectangle shape.
FAQ's for the best Chelsea Buns
What is the difference between cinnamon rolls and Chelsea Buns?
Simply put, two things: firstly mixed spices are included in the bread and secondly raisins or sultanas are strewn throughout that buttery sugar filling. Lastly, the topping usually includes a sugar glaze for a Chelsea bun whereas a Cinnamon roll has some form of white creamy icing that most often includes cream cheese therein.
Do my Chelsea Bun ingredients need to be room temperature?
Yes, the eggs and butter need to be room temperature so that they mix better with the dough and room temp butter will incorporate better into your dough to create that smooth texture. The cream cheese and butter will also incorporate best at room temperature ensuring your frosting is nice and smooth.
Can I make the dough by hand?
Yes you can, however, you will have to knead the dough to achieve the same results as a mixer for approximately 20 minutes and is best done without any additional flour on your work surface.
How much do the liquid ingredients weigh in grams?
The weight of milk is 207 grams. The large eggs weigh between 63-67 grams each or 2.22-2.36 ounces
What is mixed spice made up of?
For the 3 teaspoons of mixed spice needed in this recipe you will need 1 ¾ teaspoons ground cinnamon, ⅓ teaspoon ground nutmeg, ⅓ teaspoon ground allspice, ⅓ teaspoon ground ginger, ¼ teaspoon ground cloves
More rolls recipes you’ll enjoy
Gemberbolus – Dutch Ginger Rolls
Cinnamon Rolls
Lemon Rolls
How to make:
Place the yeast and milk in a bowl and allow to dissolve for 3 minutes.
Once bubbling, add the flour, sugar and mixed spice and beat on low until the mixture resembles a shaggy mixture.
Add one egg in and combine on low until fully combined, repeat with each egg until you have a dough formed.
On a low setting with your mixer, add in 1 cube of butter or 2 (if your cubes are small, no more than 5 grams or ⅓ tablespoon of butter at a time) and incorporate until you cannot see any butter remnants in your dough.
Continue by adding another piece of butter and mixing until it is fully incorporated into your dough.
Beat for a further 5 minutes until the dough it looks slightly glossy and is pulling away at the sides of your bowl.
Lightly butter a bowl and place the dough therein, placing in the fridge to rise until doubled in size, approximately 1 hour.
Remove from the fridge, lift and allow the dough to fully deflate.
Return to the fridge and repeat to allow to rise until doubled in size.
Cover the bowl and refrigerate for several hours or preferably overnight.
The next morning, remove from the refrigerator and lightly grease your baking tin.
Roll your dough out to an equal rectangle and ¼ inch thickness.
To make the filling, place the butter, sugar and mixed spice in a bowl
Spoon onto your dough equally and spread out evenly with an offset spatula.
Sprinkle the raisins or sultanas evenly over the sugar filling.
Slowly and carefully roll your dough from the base of your wide rectangle into a tight scroll.
Cut into 12 even pieces and place in your baking tin with 1 ½-2 inches gap between each.
Allow to proof at room temperature for 1 hour.
Preheat the oven to 180ºC/365F.
Bake for 25 minutes until golden on top.
Whilst baking, place the sugar and water in a saucepan on low heat until the sugar has dissolved and the syrup has formed, but is still clear.
Remove the buns from the oven and while still hot, pour the syrup over the top.
Set aside to cool completely.
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Chelsea Buns
- Prep Time: 6 hours (rising and chilling time)
- Cook Time: 25 minutes
- Total Time: 6 hours 25 minutes
- Yield: Serves 12 1x
- Category: Bread
- Cuisine: British
Description
Soft and fluffy spiced Chelsea Buns with raisins swirled therein make for a perfect warming breakfast or pick me up.
Ingredients
Dough
7 grams / 2 ¼ teaspoons instant dry yeast
200 milliliters / ¾ cup + 2 tablespoons whole milk, lukewarm
560 grams / 4 cups bread flour
2 teaspoons mixed spice
1 tablespoon lemon zest
60 grams / ⅓ cup superfine/caster sugar
2 large eggs
80 grams butter, cubed and room temperature
Filling
65 grams / 2.3 ounces butter, softened
140 grams / ⅔ cup light brown sugar
1 teaspoon mixed spice
100 grams raisins or sultanas
Glaze
40 grams / 3 tablespoons superfine/caster sugar
1 teaspoon water
Instructions
- Place the yeast and milk in a bowl and allow to dissolve for 3 minutes.
- Once bubbling, add the flour, sugar and mixed spice and beat on low until the mixture resembles a shaggy mixture.
- Add one egg in and combine on low until fully combined, repeat with each egg until you have a dough formed.
- On a low setting with your mixer, add in 1 cube of butter or 2 (if your cubes are small, no more than 5 grams or ⅓ tablespoon of butter at a time) and incorporate until you cannot see any butter remnants in your dough.
- Continue by adding another piece of butter and mixing until it is fully incorporated into your dough.
- Beat for a further 5 minutes until the dough it looks slightly glossy and is pulling away at the sides of your bowl.
- Lightly butter a bowl and place the dough therein, placing in the fridge to rise until doubled in size, approximately 1 hour.
- Remove from the fridge, lift and allow the dough to fully deflate.
- Return to the fridge and repeat to allow to rise until doubled in size.
- Cover the bowl and refrigerate for several hours or preferably overnight.
- The next morning, remove from the refrigerator and lightly grease your baking tin.
- Roll your dough out to an equal rectangle and ¼ inch thickness.
- To make the filling, place the butter, sugar and mixed spice in a bowl
- Spoon onto your dough equally and spread out evenly with an offset spatula.
- Sprinkle the raisins or sultanas evenly over the sugar filling.
- Slowly and carefully roll your dough from the base of your wide rectangle into a tight scroll.
- Cut into 12 even pieces and place in your baking tin with 1 ½-2 inches gap between each.
- Allow to proof at room temperature for 1 hour.
- Preheat the oven to 180ºC/365F.
- Bake for 25 minutes until golden on top.
- Whilst baking, place the sugar and water in a saucepan on low heat until the sugar has dissolved and the syrup has formed, but is still clear.
- Remove the buns from the oven and while still hot, pour the syrup over the top.
- Set aside to cool completely.
Nutrition
- Serving Size: 1 bun
- Calories: 378 calories per serve
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