• Mix together flour, yeast, caster sugar and salt in large mixing bow

• Make a well in the centre and pour in milk, egg, butter.

• Mix well, first with a wooden spoon then with your hands until you get a soft dough.

  • If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.

• Dust work surface with flour and start kneading until it feels smooth and elastic.

• Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil.

• Cover with cling film -> leave to rise in warm place- 30-45 minutes/1 hr or till doubled in size.

• Heat oven to 200C/180C and grease 21 x 21cm square tin

• Dust the work top with a little more flour then knead risen dough on prepared surface to knock air out

• Shape into a 20 x 30cm rectangle

• Gently spread the softened butter over the dough and add filling

• Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns.

• Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled. (?)

• Bake the buns for 10 mins, then reduce the temperature to 180C/160C and cook for a further 10 mins.

• Leave to cool in the tin for 10 mins before serving.

Dating back to the 18th century, they were first created in the Chelsea area of West London- the Chelsea Bun House, which closed in 1839, and was favoured by the then British royal family. The chelsea buns are sweet, dense, and buttery, alike cinnamon rolls, which may be the reason why it was rumoured to be inspired by so. Some recipes of chelsea buns also consist of cinnamon.