When my Australian granddaughter asked for a cinnamon bun recipe, I reached for my Chelsea buns recipe. Light and fluffy, with a soft, enriched pastry, a brown sugar and cinnamon filling and plenty of sultanas, these homemade Chelsea buns are delicious. For added sweetness they’re finished with a simple icing glaze poured on while the buns are still hot.
Chelsea buns or cinnamon buns?
I used to bake these often when my children were young — they’re perfect for lunchboxes or an after-school treat, and especially lovely warm from the oven. After the family left home I stopped for a while, but my granddaughter’s message brought them back to mind.
The terms “Chelsea bun” and “cinnamon bun” are similar, and the main differences are small:
- In a Chelsea bun the cinnamon is optional.
- In a cinnamon bun the dried fruit (sultanas, raisins or currants) is optional.
- Cinnamon buns often have a thick cream cheese glaze; Chelsea buns typically get a thin icing sugar glaze poured over while still hot so it sinks into the dough.
- Chelsea buns are named after Chelsea in London.
- Cinnamon buns (kanelbulle) are Swedish in origin; Sweden celebrates Cinnamon Bun Day on October 4th.
My recipe includes both cinnamon and sultanas, so it sits somewhere between the two — and as Juliet said, what’s in a name? By any other name it would taste as sweet.
The dough
The secret to the soft, chewy texture is the addition of an egg, which enriches the dough. This recipe uses instant yeast (the granules you can sprinkle straight into the flour), so there’s no need to proof it in liquid first — it’s straightforward and reliable.
If you’d like a festive variation, you can adapt the method and filling for a Christmas version such as a fruit mincemeat star bread.
Recipe information
- Prep time – 25 minutes
- Rising time – 1 hour 30 minutes
- Cooking time – 25 minutes
- Yield – 9 buns
- Calories – 460 per bun (approx.)
- Main equipment
- Mixing bowl (large enough for the ingredients)
- Stand mixer with dough hook (optional but useful)
What you will need to make Chelsea Buns
The printable recipe card at the end lists exact ingredient quantities and step-by-step instructions.
Ingredients
- Plain flour — the yeast provides the rise, so do not use self-raising flour.
- Milk and butter — warmed together so the butter softens and the liquid is lukewarm to help the yeast.
- Sugar — adds a touch of sweetness to the dough.
- Egg — enriches the dough and improves texture.
- Instant yeast — granules that can be added directly to the dry ingredients.
- Salt — optional, to balance the flavours.
For the filling
- Butter — spread on the rolled dough so the filling stays moist.
- Brown sugar — gives a richer flavour, though white sugar can be used.
- Cinnamon — mixed with the sugar for that classic taste.
- Sultanas — plump and juicy; raisins or currants are fine substitutes.
For the glaze
- Icing sugar (powdered/confectioner’s sugar)
- Milk — just enough to make a thin, pourable icing.
- Cream cheese (optional) — for a thicker topping; if used, wait until buns cool before glazing.
How to make Chelsea Buns
Make the dough
Combine flour, sugar, salt and instant yeast in a large mixing bowl or the bowl of a stand mixer.
Warm the milk and butter briefly so the milk is lukewarm and the butter is softened but not fully melted. This helps the yeast get to work.
Whisk the dry ingredients together lightly to combine.
Add the warmed milk and butter, then the egg, to the dry ingredients.
Knead in a stand mixer with a dough hook for about 5 minutes until smooth and pliable. If kneading by hand, mix to combine and knead for about 10 minutes.
Cover the bowl and leave in a warm, draft-free spot for 1–2 hours until doubled in size.
Roll and fill
Turn the dough onto a lightly floured surface and knead gently to remove excess air.
Roll the dough to a rectangle about 12″ x 15″, keeping the thickness even.
Spread softened butter over the dough, then sprinkle an even layer of brown sugar and cinnamon. Scatter sultanas over the sugar. Leave about ½” of the long edge free to seal the roll.
Roll up tightly from the long edge toward the uncovered edge and press to seal. Place seam-side down on your work surface.
Trim the ends, then cut the roll into 9 equal slices. A serrated knife helps to get neat cuts.
Line a 9″ x 9″ baking tin with parchment and arrange the slices inside. Leave a little room for expansion; the buns will grow and touch as they rise.
Cover and leave in a warm place for about 30 minutes to rise again. They should be close together in the tin so the sides stay soft when baked.
Preheat the oven to 190°C / 375°F. Bake on the middle shelf for 25–30 minutes until golden. There’s no need for an egg wash; the butter in the dough browns nicely. Remove from the oven and pour over the glaze while the buns are still hot.
Make the glaze
- While the buns bake, mix icing sugar with just enough milk to form a pourable paste, whisking to remove lumps.
- Pour the glaze over the buns as soon as they come from the oven so it melts in and leaves a thin, glossy coating.
- If using cream cheese in the glaze, wait until the buns have cooled before spreading it on.
Cut one open to check the texture — it should be soft, moist and chewy in the centre.
How do I serve Chelsea buns?
Chelsea buns are versatile and can be enjoyed at any time:
- Have one for breakfast.
- Pack one in a lunch box for a sweet treat.
- Slice and spread with butter for tea-time.
- Serve warm with custard for dessert.
Store in an airtight container for up to three days.
Can I freeze Chelsea buns?
To freeze uncooked buns: arrange the slices in a disposable foil container, allow them to rise, cover with clingfilm, place the container in a large freezer bag and freeze. When ready to bake, thaw, remove wrapping and bake as directed, then glaze while hot.
Baked, glazed buns can be wrapped in foil, covered with clingfilm and frozen for up to six months. Reheat after thawing in a hot oven or briefly in the microwave.
Save for later
If you want to save this recipe, pin or bookmark it so you can find it easily when you’re ready to bake.
Related recipes
If you like these Chelsea buns, you might enjoy other baking recipes such as Eccles cakes, apple and raisin focaccia, condensed milk flapjacks or Portuguese custard tarts.
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Traditional Eccles cakes recipe
-
Apple and raisin focaccia
-
Condensed milk flapjacks
-
Easy Portuguese custard tarts
📋The recipe
Chelsea Buns
Equipment
- Mixing bowl
- Rolling pin
- Small bowl
- Baking tin
- Baking parchment
Ingredients
Dough
- 4 cups / 560 g plain flour
- 1 cup / 240 ml milk
- 4 oz / 125 g butter (warmed with the milk)
- 4 tbsp / 50 g sugar
- 2 tsp / 7 g instant dry yeast
- 1 large egg (room temperature)
- ½ tsp salt (optional)
Filling
- 6 tbsp brown sugar (or white sugar)
- 4 tbsp butter, softened
- 2 tsp ground cinnamon
- 4 oz / 100 g sultanas
Glaze
- 2 oz / 60 g icing sugar (about 4 heaped tbsp)
- Milk, enough to make a thin paste
- 4 oz / 100 g cream cheese (optional)
Instructions
- Place flour, sugar, salt and instant yeast in a mixing bowl.
- Warm the milk and butter briefly in the microwave so the butter softens but does not fully melt.
- Mix the dry ingredients lightly, then pour in the milk and butter and add the egg.
- Knead in a stand mixer with a dough hook for about 5 minutes, or knead by hand for about 10 minutes, until smooth and pliable.
- Cover and leave in a warm place for 1–2 hours until doubled in size.
- Tip the dough onto a lightly floured surface, knock out the air and roll to a 12″ x 15″ rectangle.
- Spread with softened butter, sprinkle with brown sugar and cinnamon, and scatter sultanas. Leave a ½” edge free to seal.
- Roll tightly from the long edge, seal and trim the ends. Cut into 9 equal slices.
- Line a 9″ x 9″ tin with parchment, place the slices inside, cover and let rise for 30 minutes.
- Preheat the oven to 190°C / 375°F. Bake for 25–30 minutes until golden brown.
Glaze
- Mix icing sugar with enough milk to form a thin, pourable paste.
- Pour over the buns while they are still hot so the glaze sinks in and leaves a light coating.
- If using cream cheese, wait until the buns are cool before mixing it into the icing and spreading it on.
Notes
- Mix just enough to combine; small lumps of butter are fine and will incorporate while kneading.
- Only add a little extra flour if the dough is very sticky; it will become less sticky as you knead.
When adding the filling
- Use enough sugar to form a thin, even layer. Adjust cinnamon to taste.
- Be generous with sultanas — you can substitute raisins or currants.
When cutting and baking
- Trim the ends to remove any sections without filling and use a serrated knife for cleaner cuts.
- Leave a small gap between rolls before the final rise so they can expand and touch each other, resulting in soft sides.
Nutrition
Nutrition information is approximate and calculated with an online tool; treat it as guidance only.
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