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5 from 1 vote

Easy Chelsea Buns

The most delicious buns filled with raisins and cinnamon
Prep Time30 mins
Cook Time25 mins
Resting Time2 hrs
Servings: 12


  • 2 cups cake wheat flour or all purpose flour
  • 1 tsp instant dry yeast
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp butter soft
  • 3/4 cup warm milk


  • 2 tbsp butter soft
  • 3 tbsp sugar
  • 1 tbsp cinnamon
  • 1/3 cup raisins


  • 1/2 cup icing sugar
  • 1 tbsp milk


  • Place the cake wheat flour, yeast, sugar and salt together in a stand mixer
  • Add the soft butter and the milk and knead for 6-8 minutes
  • Add the two tablespoon flour if required. You should have a silky, soft dough but not sticky
  • Grease a large bowl with oil and rub some oil on the dough
  • Cover with a clean kitchen towel or cling wrap and keep in a warm place to rise, about 1-2 hours. Should be triple in size
  • Dust a clean surface with flour and roll out the dough into a rectangle, 33cmx25cm
  • Brush 1&1/2 tbsp soft butter over the dough. Mix the cinnamon and sugar together and sprinkle on top of the dough
  • Sprinkle the raisins on top. Roll tightly into a swiss roll shape, lengthwise
  • Cut into 12 equal pieces. Place in an ovenproof dish, leaving a little space between each. Cover with a clean kitchen towel and allow to rise for 20 minutes
  • Preheat oven at 180 degrees Celsius. Brush the buns with the remaining 1/2 tbsp butter and bake for 25 minutes
  • Sift the icing sugar in a bowl and add the tablespoon of milk. Use more milk if required. Pour the glaze over the buns whilst still warm


  1. You can knead the dough by hand but it will take a little longer, about 10 minutes
  2. If you use active yeast you will need to proof it first, follow the instructions on the package
  3. If the dough feels far too sticky after a few minutes of kneading then only add a little more flour. The dough becomes less sticky after about 4-5 minutes of kneading
  4. You can increase the amount of icing sugar and milk if you want a thicker glaze