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Cranberry and Cinnamon Chelsea Buns

A Christmas take on the iconic Chelsea buns my Cranberry and cinnamon buns are filled delicious festive flavours. Enjoy a bun or 2!
Course Bakes, Breakfast, Dessert
Cuisine American
Keyword Christmas Chelsea Buns, Cranberry and Cinnamon Chelsea Buns
Prep Time 30 minutes
Cook Time 35 minutes
Prove 1 hour
Servings 9 large buns
Calories 300kcal
Author Sisley White

Ingredients

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

Decoration

  • 2 tbsp apricot jam
  • 200 g icing sugar
  • 1 orange zest
  • pinch of ground nutmeg

Instructions

  • 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.