My 3 daughters love to bake, and also love Chelsea Buns. If we make them without raisins then they are Cinnamon Swirls with raisins they are Chelsea Buns. My 11yo decided she would like to bake these one rainy afternoon over the festive season. They were delicious! This recipe is quick, only one short proving time, so is perfect for afternoon tea or morning tea if you start making them after breakfast.
Quick Cinnamon Swirls aka Chelsea Buns
250ml milk, I used semi skimmed
50g butter, softened
500g plain or white bread flour
1 sachet instant yeast (7g)
50g white sugar
1/2 teaspoon salt
1 free range egg
200g light soft brown sugar
4 tsp ground cinnamon
110g butter, softened
200g icing sugar
30g, butter melted
1 tsp vanilla bean paste or extract
1-2 Tblsp milk
Add all the dough ingredients to the bowl of a stand mixer fitted with a dough hook. Mix until a soft dough forms then then knead until smooth and elastic. This took about 5 - 7 minutes in my mixer.
Whilst the dough is being kneaded in the mixer prepare the filling. Beat the butter, sugar and cinnamon together until well combined. Grease a 25cm x 35cm (approximately 9×13 inches) baking dish. I use a large pyrex dish.
Roll out the dough into a rectangle about 30cm x 40cm (12 x 15 inches). Spread filling mixture over the dough then sprinkle over the raisins. Roll up from the longer side of the rectangle and pinch the edge to seal. Cut the roll into 12 equal pieces and place into your prepared pan. Cover pan with a clean towel and leave to rise in a warm place for about 30 - 45 minutes. In the mean time, preheat your oven to 180C/160C Fan.
When the rolls have proved bake for 15-20 minutes until golden brown and cooked through. Leave to cool in the baking dish for a few minutes before serving. If you want to ice these swirls then mix all the glaze ingredients together to form a smooth mixture before pouring over the rolls. Wait a few more minutes until the glaze starts to set then serve the rolls.