Chelsea buns
Soft, fluffy cinnamon buns filled with orange zest and dried fruit, baked until golden, glazed with jam and finished with a zesty orange icing drizzle.
Updated : 19 January, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Flour
1 teaspoon
Salt
7 grams
Yeast
300 milliliters
Milk
40 grams
Butter
1
Eggs
as needed
Vegetable oil
For the filling
25 grams
Butter
1
Oranges
75 grams
Brown sugar
2 teaspoon
Cinnamon
100 grams
Cranberry
100 grams
Raisins
100 grams
Dried apricots
To finish
1 tablespoon
Apricot jam
200 grams
Powdered sugar
1
Oranges
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the flour and salt into a large mixing bowl and stir well to combine. Make a well in the centre and add the yeast.
Step 2
Gently warm the milk and butter together in a small saucepan until the butter has melted and the mixture is lukewarm. Pour this into the flour, add the egg, and mix thoroughly until everything comes together into a soft dough.
Step 3
Turn the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic.
Step 4
Transfer the dough to a lightly oiled bowl, cover with a damp tea towel, and leave to rise for 1 hour, or until doubled in size.
Step 5
Once risen, tip the dough back onto a floured surface and roll it out into a rectangle measuring approximately 30 x 20cm (12 x 8in).
Step 6
Brush the surface evenly with the melted butter, then scatter over the orange zest, followed by the sugar, cinnamon and dried fruit.
Step 7
Press down the long edge of the rectangle closest to you with your thumb to anchor it. Roll the opposite long edge tightly towards you to form a neat log. Using a sharp knife, cut the dough into thick slices, about 4cm (1¾in) wide.
Step 8
Generously grease a deep roasting tin or baking tray with butter. Arrange the buns cut-side up in the tray, leaving about 1cm (½in) between each one. They should be close enough to touch as they rise and bake, creating soft edges once pulled apart.
Step 9
Leave the buns to rise again in a warm place for about 30 minutes.
Step 10
Preheat the oven to 190°C.
Step 11
Bake the buns for 20-25 minutes, until golden brown. Check after 15 minutes and loosely cover with foil if they are browning too quickly.
Step 12
Remove from the oven and allow to cool slightly before transferring to a wire rack.
Step 13
To glaze, gently heat the jam in a small saucepan with a splash of water until smooth, then brush it over the warm buns and allow to cool.
Step 14
Mix the icing sugar with the orange zest and 2 tablespoons of water until smooth. Drizzle the icing over the cooled buns and leave to set before serving.
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