America may have cinnamon rolls and Sweden its kardemummabullar, but I’m with Jane Grigson when she describes our own Chelsea buns as “the best of all buns on account of their buttery, melting sweetness, and the fun of uncoiling them as you eat”. Named after a renowned 18th-century bakery near Sloane Square in London, these sticky treats are best eaten fresh from the oven, preferably your own.
Prep 10 min
Rise 1-2 hrs
Cook 1 hr
Makes 9
