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Christmas Chelsea Buns

Christmas Chelsea Buns. Warm sweet British breakfast rolls, deliciously dressed up for Christmas with familiar flavours of the season.

Christmas Chelsea Buns close up phopto of one bun with a gold and white coffee service

Christmas Chelsea Buns

One of the things I love about Christmas these days is the annual crop of new Christmas cooking and baking specials on TV and online. I especially love those coming out of the UK.

fresh organic clementines picked with green leaves

Substitute season citrus zest like clementine and tangerine when available..

It’s a fact that so many of our Christmas traditions in this country come from those found in our English, Irish, Scottish and Welsh roots.

This recipe celebrates those traditions with a few Christmas flavours thrown in for good measure.

plate of glacé fruit on checkered dishtowel

Mixed glacé fruit for Cheksea Buns.

Chelsea buns are popular  year round in the UK. They are seemingly as popular there as cinnamon buns are here.

I make them just a little more festive at Christmas time with a little additional Christmas spices. Also, the fragrant zest of an orange mixed into the fruit filling makes them even more tempting.

Try them and they may just become a new Christmas tradition in your family.

I like to use both red and green glacé cherries for a more festive look.

Need even more Christmas recipes?

If you are looking for more recipes like this, we have gathered a collection of our Most Popular Christmas Recipes of the past 12 yearsBest Christmas Baking Recipes photo collage

Like this Christmas Chelsea Buns recipe?

If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

Christmas Chelsea Buns photo with title text for Pinterest 

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Christmas Chelsea Buns close up phopto of one bun with a gold and white coffee service
Yield: 12 large buns

Christmas Chelsea Buns

Christmas Chelsea Buns. Warm sweet British breakfast rolls, deliciously dressed up for Christmas with familiar flavours of the season.

Ingredients

For the dough

  • 1 ¼ cups warm milk
  • 3 cups all purpose flour
  • 1 envelope instant dry yeast (1 tsp)
  • ¼ cup tbsp melted butter
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup sugar
  • 2 eggs, slightly beaten
  •  

For the Filling

  • ½  cup brown sugar
  • ½ cup soft butter
  • 1 ½ tsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp cloves
  • zest of one orange, finely grated
  • 1 cup mixed glacé fruit
  • ½ cup chopped glacé cherries
  • ½ cup currents

To glaze the buns

  • ½ cup apricot jam
  • 1 to 2 tbsp water

Instructions

  1. Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
  2. Add the melted butter, warm milk, eggs and vanilla extract.
  3. Using a wooden spoon or the regular paddle of your electric mixer mix slowly for 4-5 minutes until the mixture is smooth with no lumps.
  4. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
  5. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
  6. Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.


After the first rise

  1. Roll the rested dough out into a large rectangle about 12x18 inches.
  2. Mix all of the ingredients for the filling together and spread as evenly as possible over the rolled dough.
  3. Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
  4. Cut the roll into 12 equal slices, and place on a parchment paper lined cookie sheet.
  5. Cover the baking sheet with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
  6. Bake at 350 degrees F for 30-40 minutes or until the rolls are well browned and spring back when touched in the centre. 
  7. To add an optional glaze to the buns, microwave the apricot jam with a tablespoon or 2 of water until it is hot and pourable. Brush on while the buns are still hot. You can also use a little honey to glaze brush on if you prefer.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

1 bun

Amount Per Serving Calories 339Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 64mgSodium 174mgCarbohydrates 50gFiber 2gSugar 21gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Shirley Furlong

Sunday 15th of December 2019

Thank you for this lovely recipe. I usually make a tea ring with raisins and nuts, but have to make an extra nut free one for allergies. I think the person with allergies will like these buns, plus extras that others might like. One question. Is the butter 1/4 cup, or was it to read 1/ cup plus ? Tbsp.

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