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Chelsea Buns

Categories: Christmas, Easter, Entertaining, Kids' Favorites, Sweet
Type: Breakfast

These are British sticky buns, with a bit of spice in the fruit filling

Prep Time: prep 30 mins, plus rising

Cooking Time: cook 30 mins

Serves: makes 9 buns


  • 2 cups bread flour
  • 2 tbsp granulated sugar
  • 1 tsp instant yeast
  • 1 / 2 tsp salt
  • 1 tbsp cold butter, diced
  • 1 / 2 cup tepid milk
  • 1 large egg, lightly beaten

For the filling

  • 2 tbsp butter, melted and cooled
  • 3 / 4 cup raisins, golden raisins, and/or dried currants
  • 1 / 3 cup packed light brown sugar
  • 1 tsp pumpkin pie spice
  • 1 / 4 cup honey, to glaze
Chelsea Buns photo

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  1. Mix the flour, sugar, yeast, and salt together in a large bowl. Add the butter and rub it in with your fingertips. Make a well in the center. Pour in the milk and egg and mix to form a soft dough. Knead on a lightly floured work surface for 8 minutes, or until smooth and elastic. Shape into a ball. Place in a lightly oiled bowl and turn to coat the dough. Cover tightly with plastic wrap. Let stand in a warm place about 1 hour, until doubled.
  2. Lightly butter the cake pan. Knead the dough on a lightly floured surface and roll into a rectangle about 12 x 9in (30 x 23cm).
  3. To make the filling, brush the surface of the dough with the melted butter, leaving a 1in (2.5cm) border along the long sides. Mix the raisins, brown sugar, and spice together and sprinkle over the butter. Starting at a long side, roll up the dough and pinch the seam closed. Slice the dough into 9 equal pieces. Arrange the slices in the pan. Cover loosely with plastic wrap and let stand about 30 minutes, until doubled.
  4. Preheat the oven to 375°F (190°C). Bake for 30 minutes, until golden brown. Transfer to a wire rack. Brush the buns with the honey. Let cool for about 10 minutes, then remove from the pan and serve warm.
  • prep 30 mins, plus rising; cook 30 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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