Sweet and sticky Chelsea Buns filled with a mix of spices, raisins, and cranberries. Delicious eaten warm fresh out of the oven.
Hand shaped rolls and buns are fun to make and even better to eat. They are perfect for afternoon tea or coffee and are delicious served warm with a tad of butter. It is hard to resist going back for more.
Cinnamon Rolls with Dried Fruits
Chelsea Buns are sweet rolled buns filled with cinnamon or a mix of spices, raisins, and sometimes lemon peel. They are baked together in a pan and pulled apart after baking into individual buns. Apart from the dried fruits, they look like cinnamon rolls.
I added some sweetened cranberries to the fruit mixture to give it a little more color. You may add 2 to 3 tablespoons of candied peel if you like. The recipe below was adapted fromThe Cooks Encyclopedia of Bread Machine Baking.
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- 1 cup milk (240ml)
- 1 large egg
- 4 cups unbleached white bread flour (600g)
- ½ stick butter (56g)
- ½ tsp salt
- ¼ cup sugar (55g)
- 1½ tsp rapid-rise active yeast
- 2 tbsp sugar
- ¼ cup water (60ml)
- ½ tsp pure orange extract
- Pour milk into bread machine pan. Add egg. Sprinkle flour over milk and egg. Add butter, salt, and sugar in separate corners of bread pan. Make a shallow indentation in the middle of flour. Add yeast. Snap bread pan into bread machine and close lid. Set bread machine to dough setting. Press the start button.
- Mix all filling ingredients in a small bowl. Set aside. Grease a 9 inch square cake pan.
- When dough cycle is complete, remove dough from machine. Place it on a lightly floured surface. Punch down gently. Roll into a 12 inch square. Brush with melted butter and sprinkle with filling. Roll up dough like a jelly roll.
- Cut into 12 pieces and place cut side up in prepared pan. They should be placed close together but not touching so as to leave room for it to rise. Cover with oiled plastic wrap. Leave in a warm place to rise for 45 minutes or until double in size.
- Preheat oven to 400˚F (200˚C). Bake buns for 20 to 22 minutes or until golden brown. Allow buns to cool slightly in pan before turning onto a wire rack.
- To make the glaze, mix sugar and water in a small pan. Bring to a boil. Continue to stir until mixture is thick and syrupy. Turn off heat. Add pure orange extract. Remove and brush onto warm buns.
- Serve warm with butter, if desired.
Enjoy…..and have a wonderful day! 😎