Chelsea Buns Recipe

Chelsea Buns Recipe

Looking for a scrumptious new take on the cinnamon roll?

Something to sink your teeth into that encompasses a new pop of flavor?

I’m not just talking about the addition of currants, I’m talking about the accompaniment of our very own Stargazer Caramel Maté Chai as well as our Maple Dust.

The combination of currants, our Stargazer Caramel Maté Chai, and Maple Dust are a trio made to be in this Chelsea Buns recipe.

This Chelsea Buns recipe puts a delicious twist on cinnamon roll-like pastries with plump currants and a tea-and-brown-sugar glaze!

Chelsea Buns vs Cinnamon Rolls

Are you new to the world of Chelsea Buns? I will admit, I was as well when I first dove into this endeavor. An avid baker, I hadn’t heard of or ever tried these delectable treats. For those of you that are new as well, this section is for you!

Wondering what the major differences between the Chelsea Bun and cinnamon rolls are? I’ve got you covered!

The biggest difference between the two is that Chelsea Buns incorporates currants. Currants, or specifically Zante Currants, come from a dried Corinth grape. What you end up with is more or less, a small raisin, with similar flavor and texture.

One other major difference between the two of these desserts is how they’re topped off when coming out of the oven. Cinnamon rolls are iced with powdered sugar or cream cheese mixture, whereas Chelsea buns are glazed with a granulated sugar and water mixture. However, in our recipe, we use tea instead of water to mix with the sugar.

Our Stargazer Caramel Maté Chai really shines with an added depth that is irresistible and will leave you going back to the pan and pulling the rolls apart for seconds (or thirds)!

Re-Tea-Hydrating Dried Currants

For this recipe, I chose to rehydrate the currants for a couple of reasons. For one, rehydrating the fruit adds a little extra moisture to the buns and helps keep them from getting dry when baking. I’m all about keeping baked goods moist and this certainly helps!

Secondly, the ability to steep them in our very own tea was a tantalizing idea and one I couldn’t pass up!

It’s a simple 10–15-minute process that results in more plump, juicier currants for baking, and the leftover tea is then used for our glaze at the end.

Need I say more?

A small saucer with a Chelsea bun split in half sits on a wooden table, with a plate of spices and a gold-rimmed cup of tea in the background.

Beautiful Bun Tea Pairings

I have a couple of fine recommendations for pairings with this Chelsea Buns recipe. There are far more to choose from, but there are a couple that stand out to me and I wanted to share them with you!

Our Comfort Blend black tea is a nice addition with its pairing of orange in its blend.

The base is a fresh Ceylon black tea that has a wonderful vanilla aroma to it. Dried orange peel, cinnamon chips, and just a pinch of clove and ginger are then added. The final touch is a little extra orange extract for added citrus. It has a gentle balance that will leave you feeling tranquil and revitalized. It’s also available in decaf, and if you’re in the mood for an iced tea—it’s divine this way as well!

Want to sweeten the deal? I recommend adding one of our honey sticks. Our Orange Blossom Honey Sticks are an amazing addition to any cuppa and are amazing in a variety of desserts as well. What I adore are their health benefits. Nearly endless—like all the way to the bottom of the honey pot!

One other tea I’d like to entice you with, a bit on the “dessert” side of things, is our Sweet Spot Butterscotch black tea. With hints of chocolate and vanilla, it’s a warming dessert tea without being over-the-top. It also serves up well with a splash of milk or cream and if you want to top it off…try adding in some of our Honey Dust.

An overhead shot of Chelsea buns, fresh out of the oven, on parchment paper, next to assorted spices, sugar, and cinnamon sticks.

Chelsea Buns Recipe

Ingredients for Dough:
  • A kitchen scale
  • 50 grams unsalted butter
  • 200 milliliters 2% or whole milk, plus extra if needed
  • 500 grams bread flour, plus extra to dust
  • 1 packet (7 grams) fast-acting dried yeast
  • 25 grams sugar
  • 25 grams Maple Dust
  • 1 teaspoon salt
  • Zest of 1 lemon
  • 1 large egg, beaten
Ingredients for Filling:
  • 50 grams unsalted butter (softened), plus extra to grease
  • 100 grams light brown sugar
  • 2 teaspoons ground cinnamon
  • 200 grams currants (weighed before rehydrating)
  • 2 teaspoons Stargazer Caramel Maté Chai
  • 2 cups boiling water
Ingredients for Glaze:
  • 50 grams sugar
  • 3 tablespoons tea (leftover from filling-above)
Directions:
Melt the butter for the dough in a saucepan, remove from the heat and add the milk. This will take the chill off the milk, without making it too hot. In a large mixing bowl (or stand mixer), combine the flour, yeast, sugar, salt, and lemon zest.
Make a small hole in the center and add in the beaten egg and the buttery milk. Mix together (using your dough attachment) until you have a soft dough (add extra milk if needed), then knead for 10 minutes by hand on a floured surface (or 5 minutes on low speed in a stand mixer). When the dough is stretchy and springy, return it to the bowl, cover, and leave to rise for 2 hours or until doubled in size.
Place currants in a medium bowl. Boil two cups water and pour over currants. Place two teaspoons Stargazer Caramel Maté Chai in an infuser and place in bowl to infuse with currants for 10-15 minutes. Strain tea and set aside to keep for glaze.
Once the dough is done, knock the dough down then roll out to about 13x19” on a floured surface. Spread with the soft butter, but be sure to leave a border along one long edge.
Mix the sugar, cinnamon, and rehydrated currants together. Scatter evenly over the dough and press in gently.
Dampen the long border with a little water, then roll up like a Swiss roll towards this side, pinching the seam closed. Trim off the ends, then cut the roll into 12 fat slices. Grease and line a 9x12” baking pan and add the buns. Remember to leave them slightly spaced apart.
Cover the tray with some dampened paper towels or a cloth and leave to prove for about 45 minutes. Preheat the oven to 350°F.
Bake the buns for about 25 minutes until golden and cooked through.
On your stovetop, or in the microwave, dissolve the sugar in 3 tablespoons of your leftover tea and currant water (from when you rehydrated them) in a small pan on simmer for 1 minute, then leave to cool. Brush the buns with the mixture as soon as they come out of the oven.
Let them cool for at least half an hour before indulging.
*Recipe adapted from Sainsbury’s Magazine Classic Chelsea Buns

McKenna Marek

McKenna is from midwestern Wisconsin and is the creative owner of Sweet Rose Desserts. She treasures time with her three children, savoring every moment, and the peacefulness of their home in the country. She enjoys baking, photography, and of course—time with friends over a shared pot of tea.
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