This easy Chelsea buns recipe are perfect for home bakers of all levels. Made with a rich, buttery dough that requires only one rise, making it perfect for those who are short on time. Each bun is super soft, swirled with a mix of a mix of dried fruits, cinnamon, buttery and brown sugar, and topped with delicious cream cheese icing. The rolls freeze perfectly, making them great to make ahead of time for planning tomorrow’s breakfast or next holidays.
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What are Chelsea Buns?
Chelsea buns are a type of sweet roll that dates back to the 18th century and first appeared at Chelsea bun house, a favorite haunt of the British royal family and commoners alike at the time. Traditionally, the buns are made with a rich yeast dough flavored with lemon zest, as in this Chelsea bun recipe, then swirled with currants, butter and spices and topped with a sticky glaze as they bake.
In Short, This Chelsea Buns Is:
- All the deliciousness of old-fashioned Chelsea buns
- Soft and fluffy
- Easy to make for beginner home bakers
- Gooey, delicious cream cheese icing
- Only 1 rise time
- Great recipe to make ahead and freeze

Key ingredients to use for the dough
- All-purpose flour: All-purpose flour works best for these Chelsea buns. You can also use bread flour, but the buns will be a bit chewier.
- Milk: Whole milk is best for softening the dough and creating a smoother crumb due to its rich in fat and protein content. Low-fat milk also works well but avoids using skim milk.
- Sugar: You can use white granulated sugar or brown sugar in the dough. Both provide a sweet, tender dough.
- Butter: In addition to making the dough softer and more tender, butter adds a rich, creamy flavor. Melt the butter with milk before using it in the dough, as mentioned in the recipe card.
- Yeast: You can use either active yeast or instant dry yeast. If you use active yeast, you will need to activate it in a liquid before use plus the rise time will be a little longer.
- Salt: Flavor.
- Lemon zest: I used 1/2 lemon zest to add a sweet citrus flavor. Reserve the other half to use for the filling.
- Egg: 1 egg gives structure and flavor.

In picture: How to Make Chelsea Buns Recipe
The first step is to melt the butter with the milk, then you should add the egg and mix together in a medium bowl. Next, mix the lemon zest and sugar, then pour it over the wet ingredients in a large bowl including the flour, salt, and yeast.

Mix everything together with a spatula. You don’t need a stand mixer for this recipe. But you can use it at this stage, filled the paddle attachment, if you prefer. (See the texture of the dough at the end of this stage in the picture below.)

Transfer the dough to a lightly floured, flour your hands and knead the dough for 4-5 minutes until the dough becomes smooth and elastic. (See the picture above.) If you are using a stand mixer, check the recipe card below for more details.

Shape the dough into a ball. Cover and leave to rest for 15 minutes until you prepare your filling. This rest time allows the dough to relax and form some gluten that will make rolling out the dough much easier.
7 Ingredients Filling
- Butter: Use a very soft butter to easily spread it evenly over the top of the dough. If the butter is hard, it will be difficult to spread evenly over the top and may also tear the soft dough when spreading. I recommend softening the butter at room temperature for at least an hour before use.
- Spices: I use 1 teaspoon ground cinnamon for the topping. Feel free to add more or use other spices if you like.
- Sugar: You can use light brown, dark brown or white sugar in the filling.
- 1/2 Lemon zest: For extra citrus flavor.
- Dried fruits: Chelsea buns are traditionally called for currants, but I use a mix of sultanas, currants, and chocolate chips that offer a variety of textures and sweetness with every bite. You can go ahead and use other dried fruits or nuts. But don’t use more than 60% of the flour amount: this ensures that the Chelsea bun isn’t as overly full or empty as we’d like.


After rolling out the dough into a 15 x 8 inch (40 x 22 cm) rectangle, spread the dough with soft butter, then mix the lemon zest and sugar together and sprinkle evenly over the top. Finally, top the dried fruits and chocolate chips before you roll up the buns.

Allow the buns to rise for 1.5-2 hours before baking.
You Have 2 option for the Icing
I use a cream cheese icing made with cream cheese, butter, milk powdered sugar and a teaspoon of vanilla extract which takes you just a couple minutes to make. Refer to the recipe card below to learn how to make it. For something easier, mix 2 tablespoons of boiled milk with a tablespoon of powdered sugar, then brush it over the tops of the buns while they are still hot.
How to make Chelsea buns ahead?
Here’s my two options:
- Cover the dough with plastic wrap immediately after kneading and place it in the freezer for up to 4 weeks. The day needed, remove it from the freezer and allow it to thaw. Continue with step 4 (Fill the Buns).
- After the buns are filled and cut, cover the baking pan with plastic wrap and let them rest in the refrigerator overnight. The next day, remove from the refrigerator and allow them to rise in a warm environment until doubled in size.


Easy Chelsea Buns (From Scratch)
Ingredients
Dough
- 2 and 2/3 cups (360 grams) all-purpose flour, plus more as needed
- ⅔ Cup (160 ml) whole milk
- 3 teaspoons (10 grams) instant yeast
- 1 teaspoon (6 grams) salt
- 4 tablespoons (60 grams) unsalted butter
- ¼ cup and 1 tablespoons (60 grams) white sugar or light brown sugar
- ½ lemon or orange zest
- 1 egg, at room temperature
Filling
- ¼ cup and 1 tablespoon (60 grams) light or dark brown sugar
- 4 tablespoons (60 grams) unsalted butter, extra softened butter
- 1 teaspoon cinnamon or mixed spices
- ½ lemon or orange zest
- ½ cup (70 grams) chocolate chips
- ½ cup (70 grams) sultanas (golden raisins )
- ½ cup (70 grams) currants (black raisins)
Icing
- 3.5 ounces (100 grams) cream cheese
- 3 tablespoons (45 grams) unsalted butter
- ⅓ cup (45 grams) powdered sugar
- 1 tablespoon (15 grams) milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough: Combine the butter and milk together in a heatproof bowl. *Or use the stove and heat the butter until melted.* Pour in a medium mixing bowl. Add one egg to the butter mixture and whisk together. Set aside.
- Combine 1/2 lemon zest with white sugar in a large mixing bowl then add flour, instant yeast and salt and mix together. *If you are using active dry yeast, activate it with the wet ingredients and let it sit for 10 minutes*
- Pour the wet ingredients into the dry ingredients, and stir with a silicone or wooden spoon. Mix until all the ingredients are well combined. *Or simply use a stand mixer filled with paddle attachment.*
- Knead the dough: Transfer the dough to a lightly floured surface, flour your hands. Knead the dough for 4-5 minutes until the dough becomes smooth and elastic but does not stick to the fingers: If your dough is sticky, add a little more flour. *If using a stand mixer, fill it with the dough hook and knead the dough for 5 minutes on medium speed.* Roll the dough into a ball and place in a lightly greased bowl, cover and let the dough rest for about 15 minutes.
- Fill the Buns: Using a rolling pin, roll the dough out in a 15×8-inch (40×22-cm) rectangle. Spread the softened butter on top. Mix the brown sugar, lemon zest and cinnamon, sprinkle it all over the dough. Then , sprinkle the currant, sultanas and chocolate chips. Roll up the dough to make a 15-inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9 inch round pan or 9 square baking pan.
- Rise: Cover the pan with plastic wrap or a clean kitchen towel. Put in a closed oven and let it rise for about 90 minutes or until doubled in size.
- Bake the buns: Once the Chelsea buns doubled in size, preheat the oven too to 370°F (190°C). Bake for 25 minutes or until the top becomes lightly browned. If you notice the tops are turning brown very quickly, loosely tent the pan with parchment paper or aluminum foil and continue baking. When done, remove the pan from the oven and place it on a wire rack until you have finished making the icing, otherwise you can the icing as the buns bake.
- Make the icing: In a medium bowl, beat the cream cheese with a hand mixer until smooth, then add the butter and one tablespoon of milk and continue beating until smooth and combined. then beat in the powdered sugar and vanilla extract.
- Using an icing spatula or knife, spread the icing over the warm buns and serve immediately.