These Chelsea Buns are soft and fluffy rolls filled with dried fruit and topped with a sweet citrus glaze. Serve them up at breakfast or brunch for the perfect sweet treat.
Course Bread, Breakfast, Dessert
Cuisine American
Keyword breakfast, brunch, chelsea buns, cinnamon roll, dried fruit
Add the flour, salt, and yeast to a large mixing bowl. Whisk to combine.
Add the milk and butter to a small saucepan. Heat on low until the butter is melted. Allow this mixture to cool to about 110-120 degrees F, then pour into the flour mixture. Add the egg and stir until it comes together as a soft dough.
Transfer the dough to a lightly floured surface and knead for about 5 minutes. Place the dough into a greased bowl, cover with plastic wrap, and set in a warm place to rise for one hour or until doubled in size.
Once doubled in size, place the dough on a lightly floured surface and roll it into a 12x8 inch rectangle.
Brush the surface with the melted butter, then sprinkle with the orange zest and cinnamon followed by the cranberries, apricots, and raisins.
Starting with the longer side of the dough, roll up the dough tightly.
If needed, trim off the uneven ends, then cut into 10 rolls.
Spray a large (9 x 13 or equivalent) baking pan with baking spray. Place the buns into the pan cut side up leaving space between each to allow them to rise.
Cover loosely with a piece of plastic wrap or towel and leave in a warm place to rise for about 30 minutes.
Preheat your oven to 350 degrees F.
Place the risen buns in the oven and bake for 20-25 minutes or until golden brown and baked through. If the buns are getting too brown, cover with foil.
Remove from the oven and allow to cool for about 10 minutes. Melt the apricot jam in the microwave with just a splash of water, then brush it onto the top of the warm buns. Allow the buns to cool.
In a small bowl, whisk together the icing sugar, orange zest, and enough milk to make a glaze. Drizzle the icing over the cooled buns and serve.
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Notes
The original recipe calls for strong flour which is also known as bread flour. I didn't have that on hand, so I used all-purpose flour and the buns turned out beautifully.