Jan 242015
 

Chelsea buns and Cinnamon rolls are very similar with slight variations to one another. Chelsea bun was first created in 18th century in a Bun House in Chelsea (hence the name) and Cinnamon rolls (aka honey buns) was first created around mid 1900s. I’m not sure if Cinnamon rolls simply evolved from Chelsea buns but I would definitely think that Chelsea buns are a much tamer version of Cinnamon rolls. The subtle difference between the two types of buns would be that the yeasted dough in Chelsea buns are flavored with citrus peel or cinnamon spices and they are always rolled with a mixture of brown sugar, butter, and currants. Also Chelsea buns are not overly sweet as they are seldom baked with icing that gives the trademark oozing effect of the Cinnamon rolls.

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This recipe can be used for making both Chelsea buns or Cinnamon rolls. The filling and the topping has to be changed slightly to make cinnamon rolls but the method of preparation will be the same for both the recipes. If you don’t want to make the yeasted dough but have access to pastry dough then there is a short cut version to make cinnamon rolls can be found here. There is also another version of cinnamon rolls originated from Sweden that I made long back and that recipe can be found here. So what’s it gonna be Chelsea buns? Cinnamon rolls? or other alternate versions of Cinnamon rolls? Options, options……Enjoy!!!

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Step-by-Step Pictorial:

Recipe Source —dinnerwithjulie

Please excuse the quality of the below pictures….I couldn’t do anything because I baked these buns at night and the lighting in my kitchen was not conducive to food photography.

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In a large bowl of stand mixer or with a hand mixer mix 1/2 cup of warm water, pinch of sugar and yeast. Let it stand for the yeast to proof about 5 minutes or until the mixture turns frothy. In a small saucepan heat milk, butter, orange zest, and sugar until butter melts. Set aside to cool slightly and add this mixture to the yeast mixture in the mixer. Add about 1 1/2 cups of all-purpose flour, eggs to the bowl. Mix everything either by hand or with paddle attachment in the mixture until well blended and the mixture is sticky.

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Change the hook attachment from paddle to dough hook and add the remaining 1 1/2 cups of flour, salt and mix/knead for 7 to 8 minutes until the dough is smooth but tacky enough that it comes away from the sides of the bowl. Add the extra flour ( 1/2 to 3/4) if needed to reach the right consistency of the dough. The resulting dough shouldn’t be sticky but shouldn’t be too dry also. Place the dough in a well oiled dough and toss to coat evenly on all sides and cover with plastic wrap or tea towel for about 1 to 1 1/2 hours or until it doubles. Lightly punch the dough but not hammer it completely. On a lightly floured work space, roll the dough using a rolling-pin to a 14 x 18 inch rectangle. Brush the butter (leave few tbsp for brushing on top) and sprinkle brown sugar and cinnamon. Add currants, citron, cranberries. Finally drizzle honey or maple syrup.

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With long edge closest to you, carefully roll the dough covering the filling as you roll. Using a serrated knife cut the roll into half. Further cut each half into half. Lastly cut each quarters into 3 pieces making 12 pieces in total. Butter or spray muffin pan or line with parchment paper. Gently place each of the rolls into the muffin pan. Cover again with tea towel and leave it aside for another hour. They can also be refrigerated overnight at this stage for a slow rise. When ready, bake them in a preheated oven at 375 F. Brush the top of the buns with butter and bake for 25 to 30 minutes or until the top turns golden brown. Remove from the pan when warm. Enjoy!!!

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Chelsea Buns

Ingredients

    For the Dough
  • All Purpose Flour -- 3 cups (1/2 to 3/4 cups extra if needed)
  • Eggs -- 2 large (at room temperature)
  • Butter -- 1/4 cup
  • Milk -- 1/2 cup
  • Sugar -- 1/4 cup
  • Active Dry Yeast -- 1 package (2 1/4 tsp)
  • Salt -- 1 tsp
  • Orange Zest of 1 orange (can be substituted with lemon zest)
  • For the Filling
  • Brown Sugar -- 1/2 cup (packed)
  • Butter -- 1/4 cup melted
  • Cinnamon -- 1/2 tsp (optional)
  • Currants -- 1/3 cup
  • Dried Cranberries -- 1/3 cup
  • Candied Citron or chopped dried apricots -- 1/3 cup
  • Maple Syrup or Honey -- 3 Tbsp

Instructions

  1. In a large bowl of stand mixer or with a hand mixer mix 1/2 cup of warm water, pinch of sugar and yeast. Let it stand for the yeast to proof about 5 minutes or until the mixture turns frothy.
  2. In a small saucepan heat milk, butter, orange zest, and sugar until butter melts. Set aside to cool slightly and add this mixture to the yeast mixture in the mixer. Add about 1 1/2 cups of all purpose flour, eggs to the bowl. Mix everything either by hand or with paddle attachment in the mixture until well blended and the mixture is sticky.
  3. Change the hook attachment from paddle to dough hook and add the remaining 1 1/2 cups of flour, salt and mix/knead for 7 to 8 minutes until the dough is smooth but tacky enough that it comes away from the sides of the bowl. Add the extra flour ( 1/2 to 3/4) if needed to reach the right consistency of the dough. The resulting dough shouldn't be sticky but shouldn't be too dry also. Place the dough in a well oiled dough and toss to coat evenly on all sides and cover with plastic wrap or tea towel for about 1 to 1 1/2 hours or until it doubles.
  4. Lightly punch the dough but not hammer it completely. On a lightly floured work space, roll the dough using a rolling pin to a 14 x 18 inch rectangle. Brush the butter (leave few tbsp for brushing on top) and sprinkle brown sugar and cinnamon. Add currants, citron, cranberries. Finally drizzle honey or maple syrup.
  5. With long edge closest to you, carefully roll the dough covering the filling as you roll. Using a serrated knife cut the roll into half. Further cut each half into half. Lastly cut each quarters into 3 pieces making 12 pieces in total. Butter or spray muffin pan or line with parchment paper. Gently place each of the rolls into the muffin pan. Cover again with tea towel and leave it aside for another hour. They can also be refrigerated overnight at this stage for a slow rise.
  6. When ready, bake them in a preheated oven at 375 F. Brush the top of the buns with butter and bake for 25 to 30 minutes or until the top turns golden brown. Remove from the pan when warm. Enjoy!!!
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  18 Responses to “Chelsea Buns”

  1. amazing buns.. nice pics.

  2. They look cute. Lovely pictures.

  3. I was just gonna ask you if the title was wrong as I assumed these were cinnamon buns. Glad to know there’s a difference . Good treat for those with a sweet tooth

  4. Oh wow they look absolutely wonderful. I have read about these in Tarla his book, and ever since wanted to try…but somehow haven’t got around making them….may be now I should .

  5. Damn pretty looking chelsea buns, this buns are in my to do list since a long, now am tempted to make them soon.

  6. Looks so delish Jayanthi!..I have been wanting to make these buns for such a long time!

  7. Omg ,so cute looking buns.

  8. I prefer these also as I always find the icing on cinnamon rolls overkill and just way too sweet

  9. you are tempting me to make these!!!! feel like grabbing them from the clicks!!! simply superb!!!

  10. A superb chelsea buns, very tempting.

  11. Buns look so cute and wonderful clicks….

  12. These have come out so well! Lovely clicks 🙂

  13. Nice pics,roll looks really superb

  14. They look so cute and lovely. Nice presentation…

  15. Chelsea buns are looking so cute and delicious. Perfectly made.

  16. Amazing looking buns!

  17. They look cute with raisins peeking out.

  18. lovely recipe…hope this is very tasty i will try

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