Chelsea Buns
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Soft, fluffy, buttery, yeast dough swirled with mixed spices, candied lemon peel, and dried currants can’t even begin to describe these deliciously sticky, caramelized pastries that have been part of Britain’s culinary heritage for over 300 years. A personal favorite of mine, this authentic Chelsea Buns recipe captures all the warmth and charm of traditional English baking.
What is a Chelsea Bun?
A Chelsea bun is a traditional english pastry made with an enriched yeast dough that’s rolled out and spread with butter, brown sugar, mixed spices, and dried fruits (currants and candied lemon peel), rolled into a log, sliced into rounds, and baked in a square pan so they come out square-shaped. They are then brushed with a sticky clear sugar glaze to give them a shiny finish. They are a popular teatime treat and are often enjoyed warm.
As their names suggest, Chelsea buns originated in the Chelsea neighborhood of London, England in the early 18th century. They were first made at the renowned Bun House, a favorite shop of the British royal family that sold a variety of buns including Hot Cross Buns. Being of the House of Hanover and accustomed to German-style pastries, the Chelsea Buns were a particular favorite of Kings George II, III and queens Caroline and Charlotte. King George III and Charlotte would regularly visit the Bun House with their children. The Bun House finally closed in 1839 after a long run of over 130 years.
Chelsea Bun vs Cinnamon Roll
There are a ton of recipes out there that conflate the two but they are significantly different. Here are a few characteristics that distinguish a Chelsea bun from a cinnamon roll:
- Chelsea buns are square. Always. If it isn’t square it isn’t a Chelsea bun.
- Chelsea buns are traditionally made with dried currants, not raisins. Dried currants actually aren’t currants at all but rather a tiny variant of a raisin known as zante or corinth raisins. They are much smaller, not as overly sweet as raisins, and are slightly more tart.
- Chelsea buns are also made with candied lemon peel, giving them a fabulous flavor boost.
- Chelsea buns haver a more complex flavor because they are seasoned with not only cinnamon but with a combination of spices known in Great Britain as “mixed spice” which typically contains cinnamon, allspice, nutmeg, cloves, ginger, coriander, and mace.
- Chelsea buns are traditionally brushed with a sugar syrup that is applied while the buns are hot, leaving a sticky sugar coating.
While I very much love a good cinnamon roll, I especially love Chelsea buns because their flavor profile is far more interesting. The addition of the British mixed spice and the candied lemon peel really gives them a major flavor boost. Now, while cream cheese frosting most definitely does not belong on a traditional Chelsea bun, I will not fault anyone if they want to combine the best of both worlds and thickly spread it on their Chelsea bun. But I think you’ll find that the sticky, caramelized exterior of these Chelsea Buns needs no further embellishing whatsoever. It’s pure heaven!
Serve Top Side Up or Upside Down?
A personal preference of mine is to turn the Chelsea buns out upside-down onto the serving tray. That way the bottom is the top and that’s where all of that glorious, sticky caramelization is (I don’t even bother to glaze the top). It makes them all the more inviting, drool-worthy and irresistible. It may have been Lardy Cake that put me on to this, which is likewise served upside-down. Heavenly.
Chelsea Buns Ingredients and Substitutions
In addition to the basic ingredients of flour, butter, eggs, and milk, here are some other key ingredients you’ll need:
- Dried currants: These actually aren’t currants at all, they’re zante/corinth raisins which are a tiny variety of raisin that are not as cloyingly sweet or as mushy as raisins. They are integral to traditional British baking and I’m a big fan of them. You can buy them online. If you can’t get dried currants you can substitute raisins but I very, very strongly recommend dried currants for making authentic Chelsea buns.
- Brown sugar: regular sugar is typical but I love the added depth of flavor that brown sugar gives the dough.
- Mixed spice: I like to use this both in the dough and in the filling for added flavor. This traditional British spice blend can be purchased online or you can make it yourself, which I highly recommend for the best flavor. Check out my recipe for Mixed Spice.
- Candied lemon peel: If you’ve never liked the store-bought stuff, join the club. I very, very strongly recommend making your own. It’s amazing. Trust me, it makes ALL the difference. Check out my recipe for Candied Lemon Peel (it’s the same process as for orange).
- Instant yeast: I use and love SAF Instant Yeast but any instant yeast will do. Alternatively you can use active dry yeast instead and dissolve it in the milk (lukewarm) and let it sit for about 10 minutes or until frothy before adding it to the rest of the dough ingredients. Note that active dry yeast requires a longer rising time.
Can Chelsea Buns Be Frozen?
Yes. Allow the baked Chelsea buns to fully cool and then transfer them to a freezer-safe container and freeze for up to 2-3 months. Let them thaw in the refrigerator overnight and then microwave them briefly to warm them up before serving.
Chelsea Buns Recipe
Let’s get started!
Place all of the ingredients for the dough in the bowl of a stand mixer with the dough hook attached. Knead the dough on medium speed for 5-7 minutes until a soft, smooth dough forms (alternatively knead by hand on a floured surface for 10 minutes). If it’s too sticky, add a little more flour or if it’s too dry add a little more milk.
Remove the dough, lightly spray the bowl with oil, form the dough into a ball, place it back in the bowl and cover with plastic wrap. Let the dough rest in a warm place until it has nearly doubled in size, about an hour or longer.
Preheat oven to 375°F/190°C. Grease a 8×8 or 9×9 inch square baking pan. (I use an love Parrish Magic Line.)
Roll the dough out onto a silicone mat or very lightly floured surface in a 14×8 inch (36x20cm) rectangle.
Spread the butter evenly over the surface of the dough, leaving a border at the side furthest away from you. Evenly sprinkle the brown sugar over the buttered area.
Sprinkle the mixed spice and cinnamon over the brown sugar.
Evenly sprinkle over the dried currants and candied lemon peel.
Pick up the side of the dough closest to you and roll the dough into a log.
Trim off a little dough from each end to tidy it and then cut the roll into 9 equal slices.
Place the rolls cut side up in the greased square baking pan and cover with plastic wrap.
Let rise in a warm place for about 30 minutes, or until puffy and doubled in size. Be careful not to over-proof.
Bake on the middle shelf for roughly 18-25 minutes or until golden brown. For precise doneness, an instant read thermometer will register between 195–200°F (91–93°C) when they’re done.
While the Chelsea buns are baking (towards the end) make the glaze: Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is melted and the syrup just begins to bubble then remove from the heat. This will produce a clear, sticky glaze. If you prefer a firmer glaze let the syrup boil for a minute or two longer.
Take the Chelsea buns out of the oven and, while they’re still hot, brush the tops with the sugar glaze.
Allow the Chelsea Buns to cool until just warm and then turn them out onto a serving tray and serve.
It’s entirely your choice whether you want to serve them right side up or upside down. I love the caramelized bottom that forms during while they bake and often place them on the serving tray upside down. They’re just so deliciously sticky and gooey and oh so inviting!
Chelsea Buns are best enjoyed warm. They’ll keep at room temperature in an airtight container for a couple of days. You can reheat them for a few seconds in the microwave.
Enjoy!
For more traditional British baked goodies try my:
- Lardy Cake
- Treacle Tart
- Sticky Toffee Pudding
- Eccles Cakes
- Spotted Dick
- Bara Brith
- Mince Pie
- Scottish Shortbread
- Parkin
- Flapjacks
- Victoria Sponge Cake
- Millionaire Shortbread
- Figgy Pudding
Chelsea Buns
Equipment
- Instant read thermometer (optional), made in England, I love my Thermapen!
Ingredients
- For the Dough:
- 2 3/4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon mixed spice
- or homemade mixed spice (recommended for best flavor)
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 3 tablespoons butter , very soft or melted and mostly cooled
- 3/4 cup milk , room temperature
- 1 large egg
- For the Filling:
- 6 tablespoons butter , softened
- 1/2 cup brown sugar
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 3/4 cup dried currants
- 3 tablespoons candied lemon peel , finely chopped
- or homemade candied lemon peel (same method as for orange; very strongly recommended for BEST flavor), finely chopped
- For the Glaze:
- 4 tablespoons granulated sugar
- 3 tablespoons water
Instructions
- Place all of the ingredients for the dough in the bowl of a stand mixer with the dough hook attached. Knead the dough on medium speed for 5-7 minutes until a soft, smooth dough forms (alternatively knead by hand on a floured surface for 10 minutes). If it's too sticky, add a little more flour or if it's too dry add a little more milk. Remove the dough, lightly spray the bowl with oil, form the dough into a ball, place it back in the bowl and cover with plastic wrap. Let the dough rest in a warm place until it has nearly doubled in size, about an hour or longer. Preheat oven to 375°F/190°C. Grease a 8×8 or 9×9 inch square baking pan. (I use an love Parrish Magic Line.)
- Roll the dough out onto a silicone mat or very lightly floured surface in a 14×8 inch (36x20cm) rectangle. Spread the butter evenly over the surface of the dough, leaving a border at the side furthest away from you. Evenly sprinkle the brown sugar over the buttered area followed by the mixed spice and cinnamon and then the dried currants and candied lemon peel. Pick up the side of the dough closest to you and roll the dough into a log. Trim off a little dough from each end to tidy it and then cut the roll into 9 equal slices. Place the rolls cut side up in the greased square baking pan and cover with plastic wrap. Let rise in a warm place for about 30 minutes, or until puffy and nearly doubled in size. Bake on the middle shelf for roughly 18-25 minutes or until golden brown. For precise doneness, an instant read thermometer will register between 195–200°F (91–93°C) when they're done.
- While the Chelsea buns are baking (towards the end) make the glaze: Combine the sugar and water in a small saucepan and stir over medium heat until the sugar is melted and the syrup just begins to bubble then remove from the heat. This will produce a clear, sticky glaze. If you prefer a firmer glaze let the syrup boil for a minute or two longer. Take the Chelsea buns out of the oven and, while they're still hot, brush the tops with the sugar glaze. Let cool until just warm and then turn them out onto a serving tray and serve.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
