CHELSEA Buns: The ORIGINAL Cinnamon Roll
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- Опубликовано: 5 сен 2024
- Chelsea buns are sweet, spiced buns that originated in the early 18th century in the Chelsea area of London, England. They were first created and popularized by the Chelsea Bun House, a famous bakery near Grosvenor Row and Pimlico Road.
The Chelsea Bun House was renowned for its delicious buns and attracted many customers, including royalty. King George II and his family were known to be regular visitors. The bakery became so popular that on Good Friday, crowds would gather to purchase buns, often causing significant queues.
The traditional Chelsea bun is rich yeast dough flavoured with lemon peel, cinnamon, or mixed spice. The dough is then spread with currants or raisins, brown sugar, and butter before being rolled up and cut into individual portions. After baking, the buns are typically glazed with sugar syrup, which gives them a shiny and sticky finish.
Although the original Chelsea Bun House no longer exists, the Chelsea Bun's legacy lives on. Many modern bakeries and home bakers continue making these delightful buns, preserving British culinary history.
The Chelsea bun is indeed older than the modern cinnamon bun. Its history as a distinctive, sweet, spiced bun from early 18th-century London precedes the widespread popularity of the cinnamon bun, which gained its modern form and fame much later.
The Chelsea bun has a well-documented history dating back to the early 1700s in England. Its creation and popularity at the Chelsea Bun House are significant historical markers.
While the modern cinnamon bun has roots in older European sweet rolls, mainly from Sweden, it gained widespread popularity in its current form much later than the Chelsea bun. The Swedish "kanelbulle" became particularly prominent during the 20th century, and October 4th has even been celebrated as Cinnamon Bun Day in Sweden since 1999.
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
For the Dough:
- 500g (3 1/2 cups) Bread flour / All purpose / plain flour - 250g x 250g
- 1 teaspoon salt
- 50g (1/4 cup) caster sugar
- 10g (1 1/2 teaspoons) instant yeast
- 50g (1/4 cup) unsalted butter, softened
- 300ml (1 1/4 cups) whole milk, warmed
- 1 large egg
For the Filling:
- 100g (1/2 cup) unsalted butter, softened
- 75g (1/2 cup) light brown sugar
- 2 teaspoons ground cinnamon - I used mixed spice (below)
- 150g (1 cup) currants or raisins
- 50g (1/3 cup) mixed peel (optional)
- 1 tablespoon milk (for brushing)
For the Glaze:
- 2 tablespoons apricot jam
- 1 tablespoon water
Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander
I used a 10 x 10-inch tray.
Oven 175°C (350°F) for about 20-25 minutes
Airfryer 160°C (320°F) for about 20-25 minutes
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Give me a Chelsea Bun before a cinnamon bun any day of the week. I like the latter, don't get me wrong, but Chelsea Buns are in a league of their own.
Agreed! Thank you. Best, Rik
Me too
You're so right! When kneading in the stand mixer, you never need or want to go above level 2. Dough is a beautiful, sensitive creature and needs gentle, slow handling, not violent, fast pummeling!!! Love the bit of history you share on iconic dishes. Love the stories of the hand pies that wives made for the hard working miners, the stories of how savvy, creative cooks made do in times of war, shortage and rationing! And of course, you bring us another beautiful classic with the distinctive Rik twist and encouragement included for free! Thanks, Rik!!!
Wow! Thank you. Best, Rik
Mr. Rik is definitely a food wizard! 😁
@@KleptoMania-gz3zb Thank you. Best, Rik
@@KleptoMania-gz3zb He truly has innate charisma and an amazing gift!!! Easy, watchable style, great presentation, the whole package and TALENTED!!!
Nice strong cup of tea with those
Yes lovely! Thank you. Best, Rik
Mashed potatoes and gravy...Stilton...Worcestershire sauce... Cheddar...Meat pie...and now, "the original cinnamon bun"...the list goes on. What a great culinary (often overlooked) history from the British Ilses. I like your history lessons. I bet The King and family made quite a stir in those days taking a trip to the bakery ($10 says he didn't wait in no queue :) Thanks Rik.
I agree, straight to the front - Did he really go? - history says he did (but did he?) Either way a great treat. Thank you. Best, Rik
The first thing I tried to bake when I did my catering course in 1980. Fresh yeast died on its arse and they didn’t get off the blocks. Mortified. My favourite sweet treat.
Fresh can be temperamental. Thank you. Best, Rik
A childhood favourite still at 64! Tear off pieces unwinding the roll!
Yes lovely! Thank you. Best, Rik
I am drowning in drool. Bottom half first. All with sips of hot tea. Dreamy
Thank you. Save the best till last, great idea. Best, Rik
I see you are nearly up to the 150,000 subs Rik, and you have earned it , Well Done !!
Thank you. Its a slow long haul - However its all down the fabulous folks on here. Best, Rik
Oh my!!!
Cinnamon rolls now this!!
I need to bake 😊😊
Thanks Rik!
Where's the recipe❤
Hope you enjoy. Thank you. Best, Rik
In the description a full list. Click the more button and scroll down. Thank you. Best, Rik
I love a Chelsea bun. Back in the 70s my Luncheon Voucher (remember them?) bought me a buttered Chelsea bun and a cheese and pickle roll.
Thank you. Best, Rik
@@BackyardChef That recipe looks brilliant and as soon as London cools down a bit I shall make a batch. I will do the apricot jam glaze but a dusting of caster sugar for nostalgia's sake. Thank you for all your great recipes.
@@HJJSL-bl8kk Nice one! Its 33 degrees here today in Thailand. Thank you. Best, Rik
I was a student nurse, in the 1970’s. We used to buy Chelsea buns from Fitzbillies in Cambridge, it was a treat. They pour watered down golden syrup over the hot buns instead of the apricot jam and icing sugar. The best buns were the ones from the center of the tray because they had more syrup in them. I have sent this recipe to my husband hopefully he’ll get the message.
@@aileenhindley5964 Sounds Fantastic! Thank you. Best, Rik
My mother made cinnamon rolls which to me always have raisins or currants in them, she also made them with baking powder biscuit dough which was faster, no waiting on rising dough, she never glazed them. But sooo good.
Sounds great! Cinnamon rolls were uploaded yesterday - not the same as your Mum's. Thank you. Best, Rik
Ooooo, nice buns! Yum. I love the history of food , how people bring their recipes with them when they emigrate, how they change or don’t change in some cases. Its all wonderful! ♥️.
So true! That what I love about cooking. There are similarities in many recipes. Thank you. Best, Rik
What a Fabulously, lush, rich bun, I love it !! Thanks Rik !!
You are so welcome. Thank you. Best, Rik
We had something similar in Philadelphia PA(USA) that were called "Sticky buns" Some had raisins, some had walnuts, they were all delicious! Thanks for posting a recipe, its been about 40 years since I've had them, and boyo, I've missed them!
Thanks for sharing. Thank you. Best, Rik
Wow getting out my kitchen aid mixer,this guy is a treasure .not many around like him.takes a no worry approach about baking cooking with lots of tips.❤
Hope you enjoy. Thank you. Best, Rik
I don't even cook or bake just watch and drool every time you upload these treats 😋
You're the best! Cheers, mate. Heard its a bit warm in Leeds. Thank you. Best, Rik
@@BackyardChef it is mate! police cars on fire last night🤣 bet you're glad you got away!
@@mrdangiles90 There are some changes coming I reckon mate - Keep safe. Thank you. Best, Rik
Me too, Dan!😎
@@AZ-Sharon Thank you. Best, Rik
My of my absolute favourite things with butter and a cup of tea great job rik😀
Thank you. Best, Rik
I love this show I love love the wide variety of food he cooks how wonderful to learn these recipes.❤
Thank you. Best, Rik
Here in the Philadelphia Pennsylvania area, we call those Cinnamon rolls (we do cinnamon as well as the mixed spice and sugar basically like medieval Poudre Douce). We call sticky buns what you had as cinnamon buns.
Cinnamon rolls on the channel totally different - this is the original cinnamon roll - amazing the confusion and name change. Thank you. Best, Rik
@@BackyardChef a rose by any other name is still yummy AF ;-D
@@blktauna if you want to try something along the same lines as these buns and it's very british a lardy cake I think rik has done a video but they are delicious haven't had one in years and you never see one these days but omg yummy 😋, on the way to school we past a bakery who used to stack his cakes outside to cool I guess and we would pinch them lmao 🤣, a pint of milk shake of the milk float for 20p if you returned the glass bottle. Something else I haven't seen for years the electric milk float and the milkman. Rik would remember them. Happy days
@@chucky2316 lol I remember milk floats. Oh is that what these are called. My Nan used to make something similar. That side of the family is Welsh. The closest I've had to the lardy cake in the US was at a Cuban Bakery in NYC up the street from my apartment. I was shocked but grateful as my Nan's been gone for many years and I was delighted to taste that again.
Here in Lancaster Pennsylvania we the call "Chelsea" bun "Sticky Buns" warmed up, buttered with every bite, with a cup of hot tea, or coffee...YUM!!!!!!
I will be posting a Sticky Bun soon. Thank you. Best, Rik
You've given us the one-two punch square in our schnozz!
First cinnamon buns, now Chelsea buns. Oh sweet dreams!
The diabetics will be fuming and bargaining with their dieticians.
We haven't finished licking out the cinnamon pan yet and you deliver the Coup de Grace.
We'll be living off of celery, water and a bit of meat or egg for a few days to keep up with you and hopefully not demolish the chairs when we sit on them!
HA HA!
Lecker-lecker (yummy-yummy)!
Ha ha ha, Thank you. Best, Rik
Oh wow. They look so good. I love Chelsea buns more than the cinnamon buns. It's amazing how soft the bread is. Thanks for sharing, Rik. Have a great evening and weekend.
Thank you, Jenny. Have a lovely weekend. Best, Rik
Well that’s it……..I’ve crossed you off my Christmas card list hahaha. They look amazing and I love them. Anything with dried fruit in is delicious xxx
At least I gave you a warning. Ha ha ha. Thank you. Best, Rik
@@BackyardChef Aye, I’ll put you back on my card list for your consideration haha. Xx
@@lyndseybeaumont7301 Thank you. Best, Rik
Those beauties look wonderful! Dab on the jam!
Thank you. Best, Rik
Ahhh rik lovely 😍 here goes my waistline
Sorry, mate. Thank you. Best, Rik
Beautiful, thank you! Love these buns.
You are so welcome! Thank you. Best, Rik
we loved this episode so much that I, who do not cook sweet buns, am going to bake these for a friend!
Hope you enjoy. Thank you. Best, Rik
Every time I watch one your videos, I make a mad dash into my kitchen to recreate your recipes. My family thanks you for the inspiration!
You are so welcome! Thank you. Best, Rik
Oh lordy, lordy, Rik! It's 23.57 here in the UK, coming up to the witching hour and I am in bed watching your channel again. I must stop doing this because your recipes are fab and I can't wait to try them out, and just looking at you cooking makes me hungry. Can't wait to get up in the morning to try out your Chelsea bun recipe, hope tonight I dream that I'm eating these to put me over til I get up in the morning. All the best Rik.
Good night. Thank you. Best, Rik
Good heavens, Rik! You had me drooling over the cinnamon buns first, and now this?! The Chelsea Bun for the win! Any soft bread bakes with mixed fruit is premium. Thank you 👏🏼👏🏼👏🏼
Agreed! Thank you. Best, Rik
I can't wait for Winter and to bake all these beauties! TY Rik!
Thank you. Best, Rik
Look at THAT!🥮👀
Thank you. Best, Rik
👍 Looks 👍 yummy 👍 and 👍 tasty 👍 recipe 👍👍
Thank you. Best, Rik
Thank you RIK for always sharing with us 👌💯😋❤️
Thank you. Best, Rik
You have the best attitude about cooking... Here in the States, there was a show with all professional chefs, supposedly in a test kitchen, ran on public TV, and they were beyond obsessive. Can't imagine why it was popular. If they were measuring dough, they'd actually get a ruler.
Ha ha ha - I've seen things like that - It doesn't work in a working kitchen. Crickey you wouldn't get anything finished. Thank you. Best, Rik
I most certainly will be making these, they look absolutely delicious. I made your Eccles cakes today and they were brilliant, Thankyou Rik !
Thank you. Best, Rik
hi rik, the way i eat mine... I peel the outside off and go straight for the middle. Thats the best part! Thanks for another fabulous recipe.
Ha ha ha, love it! Thank you. Best, Rik
Hello from New Jersey 🇺🇸 I made these tonight and they came out absolutely delicious 🥰👍❤ Thank you for sharing recipe. I baked mine for 25 minutes
You are so welcome! Fantastic! Thank you. Best, Rik
Beautiful buns 😁 thanks Rik! 👏👏🙌🙌
Glad you like them! Thank you. Best, Rik
Have been doing some baking today, i think i'll continue and give these a try. Thanks as always 😊
Thank you. Best, Rik
19:22 Rik's happy place!!
Gotta try these ASAP!!
Thank you. Best, Rik
Love the chuck em back in
Thank you. Best, Rik
Oooooh these look fantastic rik, thank you for another good old fashioned recipe and history lesson. I've learned more about the history of british food from you than i ever did in cookery lessons at school
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
My pleasure. Thank you. Best, Rik
Once again you gave us another bit of goodness. I can't wait to see what's next? Thank you so much!
Thank you. Best, Rik
When I eat cinnamon rolls, I tear them and I especially like the last tightly rolled bite with the cinnamon. However, I would not turn away a slice with butter!🤣😎
Yum! Thank you. Best, Rik
Thanks heaven, on weekends I indulge...these will be sooo wonderful for tea!
Sounds great! Thank you. Best, Rik
Wow you are a star thank you for sharing this delicious recipe God bless 🙌 you all the time ⏲️ from South Africa 🇿🇦
Thank you. Best, Rik
Love the history as well as the buns thanks x
Thank you. Best, Rik
Great job Rik....looks so tasty.. many thanks....
Thank you. Best, Rik
Yummy yum yum, I quite often make these however I find they have to be eaten on the day of baking, they do not stay fresh for long.
Very true! Thank you. Best, Rik
I don't know if this helps you but my friend's grandmother used to freeze them and to reheat she'd steam them on a rack in a frying pan over just a little simmering water. Not sure how the icing fares but you could leave it off until serving time.. We're in the US and they could only get then on trips to Canada so she stocked up whenever they visited.
@@dianeladico1769 Excellent idea, thank you x
I have never tried these with butter! Sounds a great idea!
Thank you. Best, Rik
Just divine!! Thanks Rick I learned a tip to use a piece of plain dental floss or thread to cut them into bun segments...the knife can tend to flattens them
Thank you. Best, Rik
Woo hoo 150 k. Congratulations Ric 🎉 my favourite Chelsea Buns nomnom. Tear and eat.
I had to look - got there eventually - its slow going However a huge thanks to all of you. Thank you. Best, Rik
Mouth watering delicious! You make me so hungry!
Thank you. Best, Rik
Yummmm. I can't wait to make these AND the cinnamon buns. I'm gonna weigh a million pounds
Lol
Hope you enjoy. Thank you. Best, Rik
Another cracking vlog Rik! I made them this morning, in conventional electric fan oven. Cooking time obviously longer than your air fryer oven, but they turned out fine. I glazed with icing sugar and lemon juice (already used the zest, so why waste the lemon?), and the wife, on tasting, said "They are........ perfect". That's good enough for me! 😊
Good enough for me too! Well done. Thanks for sharing. Thank you. Best, Rik
Gees I still got 3/4 of a pan of cinnamon rolls from yesterday’s recipe to eat. But these also look incredible.
Sorry mate. Thank you. Best, Rik
Wonderful recipe love them
Yes this is an easy one, delicious! One of my favourites. Thank you. Best, Rik
Thank you for these gorgeous buns Rik my hubby hates cinnamon but loves a Chelsea bun or a danish pastry so I will be able to make these for him when I make cinnamon buns for me and the kids 👍Amanda xx
You are so welcome! Thank you. Best, Rik
My diabetes wants a Chelsea bun but I will try to reign it in.
Thank you. Best, Rik
My husband gets excited when i make these. ❤️😂
Sounds great! Thank you. Best, Rik
Thanks Rik for sharing with us! I'm grateful I have people in my life who I can make these for; it's more fun to gain a few pounds with loved ones rather than on your own, right? lol Cheers mate. Those look amazing.
Agreed! Thank you. Best, Rik
Super buns. Can I be very cheeky and ask , for a future video for you to make passion cake please? Not to worry if you'd rather not. Have a good weekend🤗
Thank you. Best, Rik
Im gonna make this tomorrow❤thx for the recipe😍👋🇫🇮
Thank you. Best, Rik
Another baking day delight Rik 😋, might have a go at making these in a half batch size. Just went to check out weights etc before checking my supplies, & think you may have forgotten to attach your recipe to the description today - or perhaps it’s me having an unwelcome ‘senior moment’!🤷♀️😱 Thanks as always for sharing Rik. 👨🍳👌🩷
Its there, I just checked for someone else - a gliche I reckon. Thank you. Best, Rik
@@BackyardChef Just checked in again Rik & full list of ingredients & recipe has now appeared 👍, definitely wasn’t there earlier as I double checked before letting you know! Some weird things happening with t’internet today, isn’t technology wonderful when it works properly! Have just taken delivery of my first ever electric pressure cooker, so will be checking out your instant pot recipes to find something easy for my maiden voyage of discovery, wish me luck!🍀😂
@@davidmurphy816 Fantastic! All round. There will be no turning back on the soups etc. Yes techno is a pain - Thank you. Best, Rik
Looks SOOOOOOOOOOO DELICIOUS, I must try; Thanks for ❤😋
Hope you enjoy. Thank you. Best, Rik
This recipe sounds easy and delicious. The rum soaked fruit and citrus zest calls to me. I love how you show what is important and what is the "chef's choice" to do.
Only problem I have is I don't have the recipe so I can't give it a go. Usually you have it in the description but it isn't showing up for me. I even ran the video twice with the "transcript" on so I could read along just in case I missed you calling out the amounts of each ingredient. Do you have a separate website that shows the recipes?
It should be some others have said that and they have it now. Thank you. Best, Rik
These look delicious 🤤
Thank you. Best, Rik
I’ve made this for 60 years, but I didn’t divide it into buns. I twisted it into a pretzel shape bread.
Thank you. Best, Rik
It would be so nice if you can give us the recipe. Thanks from Guyana 🇬🇾
It would be so nice if you looked in the description - its there as long as your arm. Thank you. Best, Rik
@@BackyardChef I can’t find the recipe either- sorry - maybe I’m not looking properly
@@BackyardChef No recipe showing quantities on my screen Rik. Only the tray size & cooking temp & time.
@@user-zh2mb9xl6o Sorry about that - Ive checked it is there must be a gliche - have another look let me know. Thank you. Best, Rik
@@suefilby1511 Ive just checked its probably a gliche - have another look. Let me know. Thank you. Best, Rik
I’m drooling over here, Rik. Yummyyyyy!
Thank you. Best, Rik
Very tasty! ❤
Thank you. Best, Rik
I use apricot and water for my sheen too. 😂
Fantastic! Its a good way - Sugar and water works too. I prefer apricot. Thank you. Best, Rik
Another winner! I had to laugh at my husband when he finally watched a whole video of you making a dough in the mixer. He sounded like you when he kept saying "Look at that!" "Did you see how easy he did this???" LOL I feel that mixer will be coming out sooner than I thought. LOL Thank you!
One question (surprise, right?)... Why do you not just put the pan on the oven's wire rack/shelf? Or would that change how the bottom of them would cook? (Sorry for all the questions all the time, but my Mom always said I was always the damnest kid for questioning everything.. all the time!) lol Shirley in NH
Not a problem. I've found because its an air fryer and not a regular oven the heat is conducted quite even along the tray. An oven I would bob it on the shelf/rack. Thank you. Best, Rik
Absolute beauties there, RIk. They look just like I remember them from many years ago. We don't seem to get them nowadays in the proper baker's shops round here. Just wondering... is a London bun the same as a Chelsea bun just with a different name? 😀 A wee edit added here cos I meant to say, we tried Co op cinnamon buns the other week there.... I think they'd forgotten to put the cinnamon in and nothing citrus was to be found. Also, am taking on your tip about the stand mixer, I'm realising I knead too fast and not for long enough, nice wee lesson there, thank you
Thank you. Go slow! Best, Rik
Nomnomnom😋
Thank you. Best, Rik
Great! My wife makes them with cinnamon and brown sugar, and no fruit, but I think I might just try a batch like this, as I like raisins and dried citrus as well. are Hot Cross Buns a derivation of this as well?
They are all similar. Thank you. Best, Rik
I would be eating them right out of the oven with butter. No need to wait for toppings.
Thank you. Best, Rik
Looks lovely! One question: the yeast you’re using wasn’t available at all in the 18th century. Wouldn’t Chelsea buns have been made with some kind of sourdough? I’m wondering if this recipe could be adapted. I love these historical recipes!
Love your channel, Ric. You make an amazing range of recipes!
Yes you can! In the 18th century, before commercial yeast was available, bakers often used natural leavening agents like sourdough starter to make bread and pastries. Thank you. Best, Rik
@@BackyardChef Thanks! (Sorry I spelled your name wrong.)
@@sarahowland2896 I don't worry about that stuff, no worries. Thank you. Best, Rik
🎉🎉🎉
Thank you. Best, Rik
Hi Rik, big fan of the channel. Just wondering if you know how I'd adapt this recipe to make Belgian buns? Is it just the topping or do you omit the mixed spice? They are both my dad and my husbands favourite.
I will make some in a couple of days. There are two ways - lemon curd in or not. Icing and a cherry. Thank you. Best, Rik
I make something similar with pie crust dough, originally the leftovers, the children think it's something special.
Sounds amazing! Thank you. Best, Rik
My mother did that too, just cinnamon and sugar. They were so good that I often think of making a complete recipe of short crust and using all of it for those rolls!
Butter for me too😂.
Lovely! Thank you. Best, Rik
Where can I find this fabulous recipe of your cinnamon rolls please.
All in the description. Click on the "more" and scroll down. Thank you. Best, Rik
Great recipe Rik. Would you consider doing Lardy Cake soon. My absolute favourite 😅
On the channel already. Thank you. Best, Rik
For the filling: 2 teaspoons + 1 tablespoon of cinnamon in total? Do you use all of the mixed spice blend? It's not clear from the video. These look so good!
The mixed spice is a totally separate recipe. I used mixed spice and not straight cinnamon. Thank you. Best, Rik
@@BackyardChef Ok! So either 2 teaspoons of cinnamon OR the mixed spice blend (with 1 tablespoon of cinnamon among other spices). Got it. Thank you!
@@am1156 Yes. That's it. Thank you. Best, Rik
Rik, what is the brand and size of your airfryer please? It is a great size.
Its in the description and a link. Thank you. Best, Rik
😋😋😋
Thank you. Best, Rik
Oh yes with a cuppa 👍
Thank you. Best, Rik
can the sugar be normal sugar or icing sugar
Yes indeed! Just white sugar no probs. Thank you. Best, Rik
I know what I'm doing tomorrow ..... 😉.
Hope you enjoy as much as I do. Thank you. Best, Rik
@@BackyardChefQuick question Rik. Can I soak the fruit in whiskey if I don't have rum? The only other alcohol I have is Malibu, leftover from Christmas 🥴.
@@loraineriddell7157 Yes indeed - Just soak in black tea - or even boiling water. Thank you. Best, Rik
Where is the recipe
In the description
If you need a stunt double for the taste test ?? I am available at very low cost
Thank you. Best, Rik
I eat the bottom first
Thank you. Best, Rik
Any chance of tackling the congress tart soon? The Karl Pilkington Favourite! You can also get dough-proving shower caps from the John Kirkwood shop on his channel! ;)
Nah I cook and bake in bulk - A big plastic bag to fit my trays works just fine! P>S I have NO time to watch channels - I work everyday! Thank you. Best, Rik