CHELSEA Buns: The ORIGINAL Cinnamon Roll

Cooking Expert

Backyard Chef

Chelsea Buns, also known as the original cinnamon roll, are a classic British treat renowned for their soft dough and sweet filling. These delightful buns combine the rich flavors of butter, brown sugar, cinnamon, and raisins, all rolled into a spiral and glazed with a shiny apricot jam coating. Cooked in an air fryer, these buns retain their traditional taste while being a healthier option. Perfect for breakfast, afternoon tea, or dessert, Chelsea Buns offer an easy way to enjoy a classic British flavor at home.

200 MinsTime

SimpleSkill

4 PEOPLEServes

Operating Steps

STEP 1
In a large mixing bowl, combine the flour, salt, and caster sugar. Add the instant yeast and mix well. Add the softened butter and rub it into the dry ingredients until the mixture resembles fine breadcrumbs. Warm the milk until it is lukewarm and beat in the egg. Pour the milk and egg mixture into the dry ingredients and mix until a soft dough forms. Turn the dough out onto a floured surface and knead for about 10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean cloth, and leave it to rise in a warm place for about 1 hour or until it has doubled in size.
STEP 2
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter with the light brown sugar and ground cinnamon (or mixed spice). Stir until well combined. Set aside the currants or raisins and mixed peel (if using).
STEP 3
Once the dough has doubled in size, turn it out onto a lightly floured surface and knead briefly to knock out the air. Roll out the dough into a large rectangle, about 1 cm (1/2 inch) thick. Spread the spiced butter mixture evenly over the dough. Sprinkle the currants or raisins and mixed peel over the top. Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and shape each piece into a bun.
STEP 4
Place the buns in the air fryer basket lined with parchment paper, leaving some space between each bun for rising. Cover with a clean cloth and leave to rise in a warm place for about 30 minutes or until the buns have doubled in size.
STEP 5
Preheat the air fryer to 160°C (320°F). Brush the tops of the buns with milk. Place the buns in the air fryer and cook for about 20-25 minutes, or until they are golden brown and cooked through. You may need to do this in batches depending on the size of your air fryer.
STEP 6
While the buns are cooking, prepare the glaze. In a small saucepan, gently heat the apricot jam with the water until melted and smooth. Brush the hot cross buns with the apricot glaze as soon as they come out of the air fryer.
STEP 7
Transfer the glazed buns to a wire rack to cool slightly. Serve warm or at room temperature. Enjoy your Chelsea Buns: The ORIGINAL Cinnamon Roll!

Required materials

Current step details

500g (3 1/2 cups)All purpose / plain flour
1 teaspoonsalt
50g (1/4 cup)caster sugar
10g (1 1/2 teaspoons)instant yeast
50g (1/4 cup)unsalted butter, softened
300ml (1 1/4 cups)whole milk, warmed
1large egg

100g (1/2 cup)unsalted butter, softened
75g (1/2 cup)light brown sugar
2 teaspoonsground cinnamon - I used mixed spice (below)
150g (1 cup)currants or raisins
50g (1/3 cup)mixed peel (optional)
1 tablespoonmilk (for brushing)

1 tbspcinnamon
1 tspNutmeg
1 tspallspice
1 tspginger
1/2 tspcloves
1/2 tspcoriander

2 tablespoonsapricot jam
1 tablespoonwater

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Related content

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

CHELSEA Buns: The ORIGINAL Cinnamon Roll

200 MinsTime

SimpleSkill

4 PEOPLEServes

Operating Steps

01. In a large mixing bowl, combine the flour, salt, and caster sugar. Add the instant yeast and mix well. Add the softened butter and rub it into the dry ingredients until the mixture resembles fine breadcrumbs. Warm the milk until it is lukewarm and beat in the egg. Pour the milk and egg mixture into the dry ingredients and mix until a soft dough forms. Turn the dough out onto a floured surface and knead for about 10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean cloth, and leave it to rise in a warm place for about 1 hour or until it has doubled in size.

02. While the dough is rising, prepare the filling. In a small bowl, mix the softened butter with the light brown sugar and ground cinnamon (or mixed spice). Stir until well combined. Set aside the currants or raisins and mixed peel (if using).

03. Once the dough has doubled in size, turn it out onto a lightly floured surface and knead briefly to knock out the air. Roll out the dough into a large rectangle, about 1 cm (1/2 inch) thick. Spread the spiced butter mixture evenly over the dough. Sprinkle the currants or raisins and mixed peel over the top. Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and shape each piece into a bun.

04. Place the buns in the air fryer basket lined with parchment paper, leaving some space between each bun for rising. Cover with a clean cloth and leave to rise in a warm place for about 30 minutes or until the buns have doubled in size.

05. Preheat the air fryer to 160°C (320°F). Brush the tops of the buns with milk. Place the buns in the air fryer and cook for about 20-25 minutes, or until they are golden brown and cooked through. You may need to do this in batches depending on the size of your air fryer.

06. While the buns are cooking, prepare the glaze. In a small saucepan, gently heat the apricot jam with the water until melted and smooth. Brush the hot cross buns with the apricot glaze as soon as they come out of the air fryer.

07. Transfer the glazed buns to a wire rack to cool slightly. Serve warm or at room temperature. Enjoy your Chelsea Buns: The ORIGINAL Cinnamon Roll!

Required materials

500g (3 1/2 cups) All purpose / plain flour

1 teaspoon salt

50g (1/4 cup) caster sugar

10g (1 1/2 teaspoons) instant yeast

50g (1/4 cup) unsalted butter, softened

300ml (1 1/4 cups) whole milk, warmed

1 large egg

100g (1/2 cup) unsalted butter, softened

75g (1/2 cup) light brown sugar

2 teaspoons ground cinnamon - I used mixed spice (below)

150g (1 cup) currants or raisins

50g (1/3 cup) mixed peel (optional)

1 tablespoon milk (for brushing)

1 tbsp cinnamon

1 tsp Nutmeg

1 tsp allspice

1 tsp ginger

1/2 tsp cloves

1/2 tsp coriander

2 tablespoons apricot jam

1 tablespoon water