Chelsea Buns with Currants and Sticky Glaze

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Medium

Chelsea Buns with Currants and Sticky Glaze

A square, spiral-rolled enriched bun packed with currants, mixed spice and brown sugar, baked tight together and brushed with a sticky glaze. Unlike a cinnamon roll, it is lightly sweet and finished with a shiny syrup instead of icing. Makes 9 buns in about 3 hr 7 min.

Prep 35 min

Cook 32 min

Cooling 2 hr

Total 3 hr 7 min

Yield 9 buns

Ingredients

Adjust yield

buns

3 cups (375 g)bread flour
3 tbsp (40 g)granulated sugar, for the dough
¼ oz (7 g)instant yeast
¾ tsp (5 g)salt
¾ cup (200 ml)whole milk, warm, about 100 F
1 (50 g)egg
3 tbsp (40 g)unsalted butter, softened, for the dough
2 tbsp (30 g)unsalted butter, very soft, for the filling
4 ½ oz (125 g)currants
4 tbsp (50 g)dark brown sugar
1 ½ tsp (4 g)mixed spice or pumpkin pie spice
½ tsp (1 g)orange zest
¼ cup (50 g)granulated sugar, for the glaze
3 ½ tbsp (50 ml)water

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Instructions

Mix the flour, sugar, yeast and salt. Add the warm milk, egg and butter and knead 8 to 10 minutes until smooth and elastic. Cover and let rise until doubled, about 1 hour.
Mix the currants, brown sugar, spice and zest. Grease and line an 8-inch (20 cm) square pan.
Roll the dough into a 12 by 16-inch (30 by 40 cm) rectangle. Spread with the soft butter, leaving a thin border on one long edge, and scatter the fruit mixture over it.
Roll up tightly from the long side to the clean edge, pinch the seam, and cut into 9 equal pieces.
Set them cut side up in the pan, touching. Cover and let rise 30 to 40 minutes until puffy and filling the pan. Heat the oven to 375 F (190 C).
Bake 28 to 32 minutes until deep golden. The center should read at least 190 F (88 C).
While the buns bake, simmer the glaze sugar and water 3 minutes. Brush the glaze generously over the hot buns, cool 15 minutes in the pan, and pull them apart.

Tips

Pack the currants in tight; loose fruit falls out when sliced.
Do not let the buns overproof or they will lose their spiral.
Soak the currants 10 minutes in hot tea and drain for plump, juicy fruit.
Good with hot tea.

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Recipe FAQ

How long does it take to make chelsea buns with currants and sticky glaze?

Plan on 35 minutes of prep and 32 minutes of cooking, plus 2 hours to chill. The recipe makes 9 buns.

How should I store chelsea buns with currants and sticky glaze?

Keep covered at room temperature up to 2 days; freeze up to 2 months and warm briefly before serving.

Can I make chelsea buns with currants and sticky glaze ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with hot tea.

Estimated · per serving

Nutrition

Per serving = 1 of 9 servings this recipe makes.

292 Calories / serving

9.0g Fat

48.3g Carbs

6.0g Protein

26.9g Sugar

Whole recipe (9 servings): ~2628 cal · 81g fat · 435g carbs · 54g protein · 242g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.