Children often ask the most wonderful, insightful questions. Questions like “What do dragons eat for breakfast?”

Clearly those questions demand an answer.

Of course, I cannot speak for all dragons, everywhere and everywhen, but I am quite certain that the dragons of Pembeley estate love cinnamon rolls–or rather, their historical prececessors, Chelsea Buns!

Today is Cinnamon Roll day–what better time to tell you about how the Dragons of Pemberley would have gotten their cinnamon roll fix.

The Chelsea Bun House

The Chelsea Bun house, famous for its namesake, the Chelsea bun (as well as hot cross buns) was located in the Chesea area of London. The place was so famous, it was patronized by Kings George II and George III.

The Chelsea Bun House appears to have started business early in the 1700’s, appearing in a journal entry by Jonathan Swift in 1711. Over a hundred years later Sir Richard Phillips wrote in A Morning’s Walk from London to Kew that the shop had been operated by the same Hand family for four generations.

Unfortunately, the last of the family died in 1839, and with him, the Chelsea Bun House came to an end.
The buns continue to be made though.

The process started with a rich yeast dough that may be flavored with lemon peel, cinnamon or other mixed spices. Currants, brown sugar and butter were spread over the dough before it was rolled and cut into individual buns. After baking it was covered with a sticky sugar glaze. Sounds nothing like a cinnamon roll at all huh?

Make your own Chelsea Buns

Here’s a modern version of the traditional Chelsea Bun. I may just be making these when my grandkids come over later this week.

• 2 cups all-purpose flour
• pinch of salt
• 2 1/4 teaspoons (1 envelope) yeast
• 1/4 teaspoon sugar
• 5 tablespoons butter, divided
• 1 3/4 cups milk, divided
• 1 egg, beaten
• Vegetable oil

For the Filling:
• 1 cup raisins or currants
• 1/2 cup brown sugar
• 1/4 teaspoon cinnamon

For the Icing:
• 4 tablespoons confectioners’ sugar

Combine the flour and salt in a large bowl; make a well in the center.

Sprinkle yeast and sugar into the well. Heat 2 tablespoons butter and 1 1/2 cups milk over medium heat until the butter has melted and the milk is just warm. Cool for 2 minutes. Pour the milk into the flour well.
Mix and add beaten egg. Mix until a dough forms.

Knead by hand for 5 minutes. Coat with thin layer of vegetable oil and place in a bowl covered with a towel. Leave to rise in a warm place, until roughly doubled in size, about 1 hour.

Press down dough, and turn out onto a floured work surface. Roll dough with a rolling pin into a rough 8- by 13-inch rectangle. Melt 2 more tablespoons butter. Brush dough with butter, leaving a 1-inch border along the top (long) edge. Add raisins and brown sugar on top of butter. Sprinkle with cinnamon. Gently roll along the long side to form a 13 inch-wide roll. Cut the tube into 8 equal pieces.

Butter an 8- by 11-inch baking dish and place rolls in dish. Let the buns rise in a warm place until doubled again, about 30 minutes. Preheat oven to 375°F. Bake in center of the oven until golden brown, about 20 minutes.

Combine the remaining 1/4 cup milk and the confectioner’s sugar in a saucepan and whisk until smooth. Simmer and cook for 2 minutes. Pour over buns while still warm. Serve warm.

If you try these tell me about it in the comments! And don’t forget the pictures