Chelsea Buns

It’s difficult to find a good chelsea bun these days. When I was growing up, there was a bakery up the road that used to make amazing ones – soft, thick and with just the right amount of raisins and icing that sort of oozed down into the bun. Sadly that bakery no longer exists, even if I did still live in the same city and could stroll up the road to it.

These days I find most chelsea buns are either too thin and crispy, more like a Danish pastry, or too sweet, a version of the Cinnabon which has made its way over from the States. Determined to try to recreate my childhood memory of the ideal chelsea bun, I experimented with adapting a recipe for sticky cinnamon buns.