Chelsea Buns
Prep time
Cook time
Total time
Delicious and lovely warm, sweet, fluffy, cinnamon and fruit filled Chelsea buns
Serves: 9
  • 500g strong white bread flour (plus some for dusting)
  • 300ml full fat milk
  • 40g softened butter (unsalted)
  • 10g instant yeast
  • 10g salt
  • 1 egg (medium)
  • Filing:
  • 25g melted butter (unsalted)
  • 75g soft brown sugar
  • 2 teaspoons ground cinnamon
  • 210g dried fruit ( I used 70g sultanas, 70g dried cranberries, 70g dried cherries)
  • To Glaze:
  • 2 tablespoons maple syrup
  • Icing:
  • 100g Icing sugar
  • 1-2 tablespoons maple syrup
  1. Warm milk and butter in a small saucepan until the butter melts. Allow to cool to room temperature and beat in the egg.
  2. Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
  3. Add the yeast to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
  4. Make a well in the centre and add the milk, butter and egg mixture.
  5. Knead for 10 minutes by hand or 7 minutes in a stand mixer with a dough hook until the dough is smooth and elastic.
  6. Transfer the dough to a large oiled bowl and cover with Clingfilm. Allow to proof until double in size (1-2 hours).
  7. Line a deep sided roasting tin with baking parchment.
  8. Gently tip the dough on to a lightly dusted work surface. Gently roll into a large rectangle about 5mm thick.
  9. On the edge closest to you, squash the very edge of the dough all the way along so it sticks to the work-surface. This will help with rolling later.
  10. Melt the butter and brush evenly over the dough.
  11. Mix the brown sugar and cinnamon together and sprinkle all over the dough.
  12. Spread the fruit evenly over the dough.
  13. From the edge that is furthest away from you, tightly roll the dough , slightly pulling it away from you to keep tension against the edge that is stuck to the work surface.
  14. Trim the ends so that you have a neat cylinder. Then cut into 9 equal slices.
  15. Place the slices into the tin, leaving a little room for them to prove for a second time. Cover the tin with lightly oiled cling film and leave to prove for 30-60 minutes until double in size. Preheat the oven to 190c/170c Fan.
  16. Bake for 20-25 minutes until risen and golden brown. Remove from the oven and brush over the maple syrup whilst the buns are still warm.
  17. Move the buns to a wire rack to cool. Once cool, mix the icing sugar and maple syrup to a thick pouring consistency and drizzle over the cooled buns.
Makes: 9
Oven Temp: Gas 5, 375F, 190C (170C Fan)
Recipe by Cluck, Muck & Cook at