Blueberry and cinnamon chelsea buns

  Blueberry and cinnamon chelsea bunsBlueberry and cinnamon chelsea buns

Blueberry and cinnamon chelsea buns

Adapted from this website (sally’s baking addiction) – I changed the filling as I didn’t have frozen blueberries, and also wanted cinnamon in my buns. I also changed some of the steps as I felt that 10 minutes for the first rise was too short. The difference between using fresh blueberries and frozen, is that the fresh blueberries generally stay whole, whereas the frozen blueberries have more of their juices spilling out. Really, you can use either it just depends what you prefer. I liked the fresh blueberries because you get a peek of a blueberry here and there, and I love the look of a little bit of blueberry juice trickling down the side, as you can see in the picture. I found that this recipe made about 15 large-ish buns. I think there are 14 in the picture, because I couldn’t wait to eat one before waiting for it to cool so that I could glaze it and take the pictures. I had a 5 day training course for work, and made these for everyone on the last day. They went down a treat! The combination of blueberries and cinnamon is just so irresistible!

Ingredients for the dough:

345g strong white flour

1tsp salt

7g (or one sachet) of fast action instant yeast

3tbsp sugar

120ml water

60ml milk

40g unsalted butter

1 large egg

For filling:

about 300g of fresh blueberries

80g of sugar (I used white but brown sugar would be even better)

40g melted butter

1.5tsp of cinnamon


Combine all the dry ingredients for the dough (flour, salt, yeast, sugar), ensuring that the salt doesn’t directly touch the yeast.

In a separate bowl, heat together the water, milk and butter until the butter is melted. Let cool to room temperature. Stir into the flour mixture (you might not need all!), and add the egg, and combine. The mixture should be soft, a little sticky but still manageable. If it’s too sticky, add a little bit of flour.

Knead the dough for about 10 minutes or so – until it is very elastic, smooth and silky. You should be able to stretch a small piece of the dough into a very thin, semi-transparent rectangle.

The, place into a lightly greased bowl, cover, and let rise for about an hour until doubled in size. Whilst it is rising, start preparing the filling. Mix the sugar with the cinnamon, and in a separate bowl have the melted butter prepared.

Next, on a lightly floured surface, roll out the dough into a rough rectangle. Brush over 40g melted butter, then sprinkle over the sugar/cinnamon mix, then sprinkle over the blueberries.

blueberry and cinnamon chelsea buns

Roll up the dough, starting from the long side facing you (as in the picture). Then slice this tub of dough into about 15 roughly equal segments. Arrange these on a lightly greased baking tray. Space them out a little as they’ll expand quite a bit later. I put 12 on a large baking tray, and 3 on a separate smaller tray.

Loosely cover with greased cling film, and leave to rise again for about 1 hour, or until the dough springs back a little, but not completely, when gently indented with a finger. The picture below shows the size of the buns after this second rise. And they will rise even more when they are put in the oven!

Blueberry and cinnamon chelsea buns

Once risen, brush with a little melted butter, then bake for 25-30 minutes in an oven preheated to 200C. They will probably need covering with aluminium foil after about 10 to 15 minutes baking time, as this will stop the surface browning more. The surface will brown quicker than the dough bakes inside, because of the sugars in the dough. I let mine turn a lovely golden brown before covering with foil.

Let the buns cool, then drizzle over icing (mix some icing sugar with water or lemon juice) .

Finished! Enjoy your creations.

Unfortunately there are no picture of cats eyeing up the baking this week. But I thought I would just leave you all with this one. Bobby loves his sleep berry much.



4 thoughts on “Blueberry and cinnamon chelsea buns

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