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Apple and Cinnamon Chelsea Buns

Apple and Cinnamon Chelsea Buns

These sticky Chelsea buns are the perfect treat. Serve them warm with a cup of tea... Delicious!

  • 15Serves
  • 180Mins

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Mix the flour, salt and yeast in a bowl, making sure you put the salt and yeast on opposite sides of the bowl before mixing.

Melt the butter in a small saucepan over a gentle heat. Slightly warm the milk in a separate pan, pour it into a jug and beat in the egg and butter, then pour all the wet ingredients into the bowl with the flour. Mix well, with a wooden spoon first and then your fingers, until you have a rough dough.

Turn out on to a floured work surface and knead for 5–10 minutes until a smooth dough is formed. Put the dough in a bowl, cover with cling film and leave for 1–1½ hours at room temperature until it has at least doubled in size.

While you are waiting for the dough to rise, peel and core the apple and chop it finely. Using a sheet of kitchen paper press out some of the juice (this prevents soggy bottoms). Mix the sugar with the cinnamon and set aside in a bowl.

Flour your rolling area. Tip out the dough on to the surface and begin to roll out into a rectangle at least 60 x 40 cm. Once the rectangle is made, evenly sprinkle the sugar/cinnamon mix on to the dough, keeping the edges closest to you clear. Once this is done, evenly sprinkle the chopped apple, raisins and flaked almonds on to the dough.

Now roll it up. Start with the long edge furthest away from you and gently roll it towards you. When the roll is almost done, brush the clear strip of dough with water and finish the rolling, so the water sticks the roll closed.

Get a large roasting tin and butter it lightly. Using a sharp knife, cut the dough in lengths of 4–5 cm. Gently put each in the roasting tin in a swirl like shape, cut side up, leaving a 1 cm gap between each to allow the buns to expand. Cover with cling film, and leave to rise somewhere warm for approx. 1 hour.

Preheat the oven to 200°C, take the cling film off the roasting tin and bake the buns for 25 minutes or until golden brown. While the buns are baking, place honey, lemon juice and vanilla pod and seeds in a pan over medium heat and bring to a simmer. Remove from heat and cool slightly. Brush glaze over hot buns to serve.


  1. 500g Strong White Flour, plus extra for dusting
  2. 1 tsp of Gem Salt
  3. 1 x 7g Sachet of Fast-Action Dried Yeast
  4. 250ml of Milk
  5. 50g of Unsalted Butter
  6. 1 Large Egg
  7. 1 Large Cooking Apple
  8. 100g of Gem Caster Sugar
  9. 1 tbsp of Ground Cinnamon
  10. 100g of Gem Raisins
  11. 50g of Gem Flaked Almonds
  12. 120ml of Honey
  13. 1 tsp of Lemon Juice
  14. 1 Vanilla Bean, split, seeds scraped