Sticky Toffee Chelsea Buns

Its Bread week on Bake Off and the bakers have been rustling up their signature version of the classic Chelsea Bun. So as per usual, here’s my take on them. The hubby is a big fan of sticky toffee, I’m a big fan of cinnamon rolls, so I thought it was high time Sticky Toffee and Chelsea bun became pals. And it works. I mean it REALLY works. They vanished from my kitchen counter within hours - which is handy as Chelsea buns don’t maintain their softness very well, if left uneaten. So if you’re making these, be sure it really is a tear and share occasion. You could however freeze any leftover buns (once they’re completely cooled) for another day- but it’s doubtful they’ll be sticking around for very long!

Here’s the recipe!

Makes 12 buns

Difficulty: 2/5

Prep time: 1 hour 15 minutes

Total time: 2 hours 30 minutes

For the Dough:

700g strong bread flour

1.5 tsp salt

12g fast action yeast

50g caster sugar

50g butter, melted

330ml milk, warmed

2 tsp vanilla extract

2 medium eggs at room temperature, beaten

For the Filling:

50g butter, melted

250g dates, chopped

80g light muscovado sugar

1.5 tsp cinnamon

For the Toffee Sauce:

100ml double cream

30g butter

35g dark muscovado sugar

1 tsp golden syrup


  1. Make the Dough. In a large bowl whisk together flour, yeast, sugar and salt. Make a well in the centre and pour in the milk, butter, eggs and vanilla extract. Mix with a wooden spoon until it begins to come together and use your hands to form a rough dough. Turn out onto a floured surface and knead for 5-10 minutes until the dough feels smooth and springy to the touch. Place in large, greased bowl and cover loosely with cling film. Let it rise in a warm place until doubled in size, around 1 hour.

  2. Meanwhile, make the toffee sauce. Add cream, butter and sugar to a small saucepan and warm through over a medium heat until just beginning to bubble. Take off the heat and stir in the golden syrup. Set aside to cool and thicken slightly.

  3. Preheat the oven to 200°C/ 180°C fan, generously grease a 35x25cm rectangular tin and line with baking parchment, leaving an overhang to lift the buns out later. Turn out the risen dough onto a floured surface and roll into a 45x35cm rectangle. Brush the dough with the melted butter, leaving a 2cm border all the way round. Scatter over the chopped dates. Combine the sugar and cinnamon together in a small bowl and sprinkle over the dates. From the long side of the rectangle, roll into a tight spiral. Cut into 12 even slices and place in the prepared tin, cut side up, allowing a little space between each bun. Cover with cling film and prove until doubled in size, around 30 minutes.

  4. Bake in the preheated oven for 25-30 minutes until nicely golden. Allow to cool for 5-10 minutes in the tin before lifting out. Drizzle over the cooled toffee sauce. Pull apart that bready gloriousness and serve warm.

  5. Enjoy!

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