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Chelsea Buns - an English Bun with a past!

Updated on January 23, 2019

So What Exactly is a Chelsea Bun?

Smelling the homely comforting aroma of freshly baked sticky Chelsea buns in a bakery is one of the most delicious experiences! But even better is having this smell in your own home, with the satisfaction of baking these buns all by yourself.

Chelsea Buns are made from enriched dough and rolled into spirals, filled with juicy raisins and topped with a sugary glaze. They are warm, soft, fruity, sweet and sticky!

To enhance the sticky bun experience, you can unroll your bun from its spiral as you eat it - messy but lip smackingly satisfying! These buns are especially good with a strong cup of coffee or tea mid morning. They are very similar to a cinnamon roll, but sooo much better!

Read on to see how to make these gorgeous sticky sweet buns and the history of the Chelsea buns recipe. The recipe is easy to make but involves time and love, but you will reap the rewards!

Why is this Bun Called "Chelsea"?

The Chelsea Bun is so called because it comes from Chelsea, London! In fact where the Chelsea Bun was first invented and baked was called the Chelsea Bun house but this area in modern London is now Pimlico.

Chelsea, London, UK

get directions

Pimlico, Pimlico, London SW1V, UK

get directions

The History of the Chelsea Bun House

A 300 Year Old Bun!

The original recipe for Chelsea buns originates from the early 1700s in Chelsea, London. They were first baked in the Old Chelsea Bun House, where they got their name and became immensely popular. London's nobility and gentry would pay a visit to the Old Bun House on route to the nearby Renelagh Pleasure Gardens. Even King George II and later King George III (mad King George) were fans! Four generations of the Hands family ran the Old Bun House and acquired some celebrity from it; their buns have been mentioned in Charles Dickens' books 'Barnaby Rudge' (Chapter 42) and 'Bleak House' (Chapter 53). The Hands family furnished the bun house with paintings, curiosities and modern antiques, which also drew in the customers in droves.

The Old Chelsea Bun House was open for century and a half. When the Renelagh Gardens closed, business declined for the Old Bun House and eventually was closed in 1839 when the building was demolished. Another bun house opened in its place, but didn't have the charm of the original establishment and was not as popular.

The Chelsea Bun House was situated at the end of Jew's Row, near Grovesnor Road - both of which no longer exist. Chelsea was quite a rural area then; you could reach the Bun House by walking over fields. Pimlico (quite near to what is now Chelsea) is now said to be the approximate place where the Bun House once stood.

This article about the Chelsea Bun House is from "The Gentleman's Magazine, Volume 11" published in 1839. This is just one page from the article about the Chelsea Bun House, if you want to read the second page click the image below.

The Gentleman's Magazine, Volume 11, 1839
The Gentleman's Magazine, Volume 11, 1839 | Source

Ingredients for this Easy Bun Recipe... - time to go shopping...

My favorite recipe for Chelsea buns comes from a Good Housekeeping (magazine) recipe, and it is brilliant!

This will take about 30 minutes to prepare and then 1 to 2 hours waiting time for the dough to rise. The cooking time is 25 to 30 minutes.

The Chelsea buns can be frozen, but unglazed.

  • 450g/1lb strong white bread flour

  • 5ml/1 tsp salt

  • 50g/2oz caster sugar

  • 7g sachet of fast action dried yeast

  • 125g/4oz butter

  • 200ml/7 fl oz warmed milk

  • 1 free range egg, beaten

  • Grated rind zest of 1 orange or lemon

  • 50g/2oz Sultanas and 50g/2oz of mixed candied peel

    (or substitute the peel for currants if you prefer)

  • 50g/2oz of almonds or hazelnuts, roughly chopped

  • For the glaze: 50g/2oz caster sugar and 5ml/1tsp of orange flower water

  • Optional - half a teaspoon of ground mixed spice to add to the dough


So Lets Get Baking a Batch of Chelsea Buns - There is nothing more satisfying than kneading dough!

  1. Sift the flour and salt into a mixing bowl. Mix in the dried yeast. Rub in half of the butter and half of the sugar.

  2. In another bowl, mix together the milk and egg. Make a well in the centre of the flour mixture and stir in the mixed egg/milk. Mix to a soft dough with a round bladed knife, adding more milk if the dough is dry or add a little more flour if the mixture is sticky. Knead for 5-10 mins on a lightly floured surface until the dough is smooth and elastic.

  3. Place the dough into a large oiled bowl, cover with oiled clingfilm and leave the dough to rise in a warm place. This will take about 1 to 2 hours until it is doubled in size.

  4. Then, turn out the dough on to a floured surface and knead lightly until smooth. Then roll out into a 30cm/12 inch square.

  5. Cream the remaining butter and sugar and dot over the dough, leaving a border of about 2.5cm/1 inch around the edge. Then fold in half and roll out again to 30cm/12 inches.

  6. Sprinkle the last remaining sugar, sultanas, nuts, peel and spice (if you are using it) over the dough, leaving a border. Roll up like a Swiss roll.

  7. Cut the roll into 12 slices. Arrange cut side up in a greased tin measuring 23 x 38cm/9 x 12 inch. Cover with oiled cling film and leave the buns to prove in a warm place until they are double in size and touching each other. This takes about 15-20 minutes.

  8. Bake at 200C/400F for 25 to 30 minutes. Transfer to a wire rack to cool.

  9. For the glaze, dissolve the 50g of sugar in 75ml/3 fl.oz of water over a low heat. Then bring to the boil for about 5 minutes until it turns syrupy. Add in the orange flower water. Then brush over the warm buns.

    Pull apart and serve warm. Enjoy!

The Result! Soft, Warm, Fruity Chelsea Buns! Yummy!


The Best and Stickiest Chelsea Buns in England

Fitzbillies bakery in Cambridge is considered to be the best place for Chelsea buns. Established in 1922, Fitzbillies claims that it produces the worlds stickiest Chelsea bun - and I can attest that they are indeed! Their buns are sublime! You can now mail order Fitzbillies buns straight to your door - where ever you may live in the world.

Fitzbillies Famous Chelsea Buns


The Chelsea Bun Song!

This song was sung by an 80 year old man in 1898, who said his father used to sing it to him. I love the lyrics, but have no idea what the tune was!

As I went to Chelsea one day

I met a pretty fair maid on the highway

I asked to salute her, but this was her tune

Why can't you be easy and leave me alone?

I say my sweet creature

I'm not in for fun

If you come to the bun house

I'll buy you a bun

Oh no! she replied

I've money enough of my own

To buy half a hundred

So leave me alone

I followed her, I followed her field after field

After persuading I brought her to yield

Next day I was wed, and she altered her tune

For she teases me now if I leave her alone

Do you like a Chelsea Bun with a Nice Cup of Coffee? - or a Chelsea bun for breakfast, lunch, dinner....

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    • profile image


      6 years ago

      These look really good! Can't wait to try them!

    • LornsA178 profile image


      7 years ago

      These look good! I would love to try making this one day. Yummy!

    • TheresaMarkham profile image


      7 years ago

      Oh my gosh! Like I'm supposed to be able to think about anything else now?!!!

    • CottageHomestead profile image


      7 years ago

      I think I can smell these through the screen! :)

    • profile image


      7 years ago

      I was surfing Squidoo for wildflower lenses, found the English bluebell...and somehow ended up with the Chelsea bun...yum! Love your photos of these, they are torturing without been able to have taste.

    • Gypzeerose profile image

      Rose Jones 

      7 years ago

      Okay - we are going to definitely try this at our house, maybe for the weekend breakfast. Better than cinnamon rolls? MMMMMMMMmmmmmmmmmmmmmmmm

    • edecas4 profile image

      Ellen de Casmaker 

      7 years ago from Powell RIver BC

      One of my favorite treats. Your photos are great - make me want to make some right now.

    • cinstress profile image


      7 years ago

      sounds yummy

    • GypsyPirate LM profile image

      GypsyPirate LM 

      8 years ago

      You had me at raisins - these look great!!

    • chezchazz profile image


      8 years ago from New York

      Reading this lens I could swear I smelled these fresh from the oven! Blessed on the Squid Angels Epic Back To School Bus Trip Quest. Your lens will be featured on âWing-ing it on Squidoo,â our lensography of some of the best Squidoo has to offer, as soon as the quest has been completed.

    • pheonix76 profile image


      8 years ago from WNY

      Wow, these look so delicious. :P Your recipe sounds great....I like that you called for a "free range" egg! Wonderful lens.

    • Paul Ward profile image


      8 years ago from Liverpool, England

      I use cinnamon rather than mixed spice for Chelsea Buns

    • SusannaDuffy profile image

      Susanna Duffy 

      9 years ago from Melbourne Australia

      I hadn't realised Chelsea Buns were so easy to make

    • oztoo lm profile image

      oztoo lm 

      9 years ago

      Those pictures are making me hungry. Wonderful lens and love the background information on chelsea buns.

    • callinsky lm profile image

      callinsky lm 

      9 years ago

      Wonderful. It makes me so hungry. You all are killing me with these recipes.

    • jptanabe profile image

      Jennifer P Tanabe 

      9 years ago from Red Hook, NY

      Oh yes! Mmm, those Chelsea Buns are mouthwatering delicious looking. Wish I had some to go with my tea right now!

    • sheriangell profile image


      9 years ago

      My mouth is watering! Lovely lens.

    • indigoj profile image

      Indigo Janson 

      9 years ago from UK

      I haven't had a Chelsea Bun in years. Now you've made me wonder why on earth not?! Love this Chelsea bun lens... delicious!

    • profile image


      9 years ago

      SO that is what those are called..yea I like them as they do taste a little fruity....


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