Chelsea Buns were originally baked in the seventeenth century and are still a favorite in London—also called London Buns. The rich dough is rolled around a cinnamon sugar filling, then baked and drizzled with icing. Currants, raisins or chopped nuts add a great texture and flavor and may be added to the brown sugar filling. Fiori di Sicilia is the secret to the “bakery” flavor.

Bread Dough

    2 cups fat-free milk, warmed to 110°
    ½ cup granulated sugar
    2 packages rapid-rise yeast
    ½ cup unsalted butter, melted
    4 large eggs
    2 ½ teaspoons salt
    3 drops Fiori di Sicilia
    8 cups bread flour

Butter & Sugar Filling

    ¼ cup butter, melted
    2 cups dark brown sugar
    2 tablespoons ground cinnamon

Cream Cheese Icing

    ½ (8-ounce) package cream cheese
    ¼ cup butter, softened
    16 ounces confectioners' sugar
    ⅓ cup whipping cream

1.  Bread dough: In an extra large bowl, whisk the milk, sugar,
     yeast, butter, eggs, salt and Fiori di Sicilia. Use a wooden
     spoon to stir in the flour. Complete mixing with hands and
     knead in the bowl to mix in any remaining flour. Knead for 2
     minutes.

2.  Set dough in an extra large bowl and spray with oil, cover
     with a damp cloth. Turn oven on to 200°, when you can feel
     heat, turn oven off. Place bowl in oven, let dough rise 1 hour
     or until doubled.

3.  Punch dough down, flour a clean counter top or an extra large
     breadboard. Roll the dough out to a 20 x 14-inch rectangle.

4.  Filling: Use a pastry brush to spread butter evenly over the
     dough. Mix the brown sugar and cinnamon in small bowl.
     Use spoon to spread cinnamon sugar evenly over dough even
     up to the edges. Start rolling at one end and pinch ends as you
     go to keep sugar from falling out. Sprinkle end with water
     and pinch to seal. Cut into 16 slices. To accomplish this, cut
     the roll in half and continue cutting in half until you have 16
     rolls. Arrange in two 13 x 9 x 2-inch baking pans. Eight
     rolls fit in each pan in two rows of four.

5.  Place back in the warm oven, let the rolls rise 30-45 minutes
     or until double. Remove, then preheat oven to 350°. Bake
     both pans for a total of 25 minutes.

6.  Icing: In a medium bowl, beat the cream cheese and butter
     with mixer. Turn down to the lowest speed and slowly beat in
     the sugar, then beat in cream. Let rolls cool about 5 minutes.
     Place icing in a plastic bag, snip the end and drizzle over
     the tops of the rolls.

     Hint: These freeze especially well. To reheat: microwave for
     1 minute or less. To take to a friend, keep in baking pan.

     Makes enough to give half to a friend or 16 rolls