Sticky British Chelsea buns — soft enriched dough rolled up with cinnamon, brown sugar and dried fruit, baked into a swirl and brushed with a sweet glaze.
Chelsea buns are a glorious British teatime classic — soft, spiralled enriched dough rolled around buttery cinnamon sugar and dried fruit, baked snugly together and finished with a sticky glaze. Pull-apart, pillowy and impossible to resist warm.
Prep 30 min
Cook 25 min
Total 140 min
Medium
- 500g White Flour
- 1 tsp Salt
- 7g Yeast
- 1 Eggs
- Dash Vegetable Oil
- 25g Butter
- 75g Brown Sugar
- 2 tsp Cinnamon
- 150g Dried Fruit
- 2 tbs Milk
- 2 tbs Caster Sugar
Tags:
Bun Baking TreatVideo
Preparation
- Sift the flour and salt into a large bowl, make a well in the middle, and add the yeast.
- Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
- Add the milk mixture and egg to the flour and stir until it comes together as a soft dough, adding a little extra flour if needed.
- Tip onto a generously floured surface and knead for five minutes, adding more flour if necessary, until smooth, elastic and no longer sticky.
- Place in a lightly oiled bowl, turning to coat, cover with cling film, and leave somewhere warm for one hour, until doubled.
- Lightly grease a baking tray. Knock the dough back and roll out into a rectangle 0.5cm thick. Brush all over with the melted butter, then sprinkle with the brown sugar, cinnamon and dried fruit.
- Roll up into a tight cylinder, cut into ten 4cm slices, and place on the tray with a little space between each. Cover with a tea towel and leave to rise for 30 minutes.
- Preheat the oven to 190C/375F/Gas 5 and bake the buns for 20–25 minutes, until risen and golden-brown.
- Meanwhile, heat the milk and sugar for the glaze in a saucepan until boiling, then simmer for 2–3 minutes. Brush over the warm buns and leave to cool on a wire rack.
Tips from the ZestyPlate Kitchen
- Knead the enriched dough well for a soft, springy crumb that pulls apart beautifully.
- Roll the dough into a tight cylinder so the spirals hold their shape.
- Sit the buns close together on the tray so they rise into each other and stay soft-sided.
- Brush the hot glaze over while the buns are still warm for that signature sticky shine.
Frequently Asked Questions
Chelsea buns are squarer, packed with dried fruit, glazed rather than iced, and baked touching so they're soft all round.
Yes — you can slow-prove it in the fridge overnight, then shape and bake fresh in the morning.
Likely under-proved or under-kneaded; give the dough enough time to double at both stages.
