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Chelsea Buns


"These large, buttery rolls are my family's favorite Christmas tradition. We eat them on Christmas morning under the tree!"
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2 h 55 m servings 493 cals
Original recipe yields 12 servings (1 dozen buns)

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  1. Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
  3. Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
  4. Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
  5. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  6. Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
  7. Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 493 calories; 18.1 g fat; 73.4 g carbohydrates; 10.1 g protein; 101 mg cholesterol; 335 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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This is an interesting variation on the original Chelsea Bun recipie. The original itself is also a variation on the old Bath Bun recipies of long ago Chelsea England. In Gravenherst, Ontariao...

This is a terrific recipe. Simple to follow and much easier to make than I first thought! I used buddyglb's adjustments and my chelsea buns turned out looking absolutely fabulous! I now make the...

I now do my batter and dough in my bread machine. After I have rolled out the dough I place each bun in the pan. The next step is my variation: I heat the oven at 350º for 2 minutes and stop. T...

Wow!! this was my reaction when my Chelsea buns were ready. Absolutely delicious, light and beautiful!! Thanks for sharing!!

WoW! Great recipe! I made these this morning and was really pleased with how the dough turned out -- will probably try this recipe with my other sweet yeast baking. Used buddyglb's topping and M...

A1 exactly what I was looking for !!

As a new variation, I like to substitute pie cherries and white chocolate chips in place of the raisins. It makes for a great dessert bread that isn't too sweet. I'm glad you all liked the rec...