Cranberry and cinnamon buns
A Christmas take on the iconic Chelsea buns my Cranberry and cinnamon buns are filled delicious festive flavours. Enjoy a bun or 2!
It’s time for delicious cranberry and cinnamon Christmas buns!
This is a Christmas spin on the fabulous Chelsea bun. Full of cranberries, cinnamon, ginger, nutmeg and cloves. The smell of the buns is a treat and you won’t be able to refuse such a wonderful and tasty bun.
This recipe is adapted from Paul Hollywood’s recipe for Chelsea buns.
Cranberry and Cinnamon Chelsea Buns
For the buns
- 500 g strong white flour
- 1 tsp salt
- 7 g sachet fast-acting yeast
- 300 ml warm milk
- 40 g unsalted butter plus a little extra for greasing
- 1 egg
For the filling
- 25 g melted unsalted butter
- 1 orange zest only, grated
- 75 g soft brown sugar
- 2 tsp ground cinnamon
- 2 tsp ground cloves
- 2 tsp mixed spice
- 1 tsp ginger
- 150 g dried cranberries
- 2 tbsp apricot jam
- 200 g icing sugar
- 1 orange zest
- pinch of ground nutmeg
Mix the flour and salt in a bowl and then mix in the dried yeast.
Put the butter and milk together in a saucepan and warm until the butter has melted and the liquid is warm. Add the warm milk/butter mixture to the flour with the egg and combine all the ingredients to form a soft dough. Make sure the liquids aren’t too hot as if they are they will cook the egg. It should be warm to the touch.
On a floured surface knead the dough for 5 minutes. The warm dough is really lovely to work especially as it’s so cold at the moment.
Place the dough in an oiled bowl and leave to double in size for 1 hour somewhere warm.
Knock back the dough and roll in out into a rectangle about 30x20cm
Brush the dough evenly with melted butter and sprinkle over the filling evenly – the cranberries, sugar, orange zest and spices.
Roll the dough tightly from the longest side (see photograph below). When tightly rolled placed the roll with the seam side down while. Using a sharp knife cut the pieces. I measures how long the rectangle became after rolling and divided it by 9 so I could get the exact cm to make them equal but they were roughly about 4cm thick.
Line and grease a deep roasting tin or baking tray.
Place the 9 buns into the tin and leave a finger gap between them so when they rise they will touch slightly and be a easy to tear apart.
Place in a plastic bag and leave in a warm place to rise for about 30-45 mins.
Preheat oven to 190C/375F/Gas 5.
When the buns have doubled in size, put them in the oven and bake for 20-25 minutes until golden-brown.
Remove from the oven and leave for about 10 minutes before moving them to a cooling rack.
In a saucepan melt the apricot jam with a teaspoon of water and brush over the buns while they are still warm to create a gorgeous glossy glaze.
Mix together the icing sugar, orange zest, nutmeg and two tablespoons water. Drizzle over the cooled buns and allow to set before serving.
The dough rolled out. It was a lovely smooth dough.
Cranberries and the start of the sugar.
It looks a lot of sugar and it is.
Starting to roll it up.
Cutting out the slices.
The rolls look so cute!
Ready to roll and rise.
Fresh out of the oven – looking good and shiny with it’s glaze.
Iced and ready to eat.
Happy Baking x
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