The other day someone mentioned looking on my blog for a cinnamon bun recipe, and not being able to find one. I assumed it was a search issue – an extreme makeover, including shiny new index, has been on my to-do list for many years now – until I looked myself and discovered she couldn’t find one because there weren’t any. Which is kind of ridiculous, considering my deep affection for cinnamon buns. I assumed it had been overdone here, when in fact they had been completely neglected.
So let’s start a new tradition, shall we? Since cinnamon buns are the quintessential Christmas morning food (or really, any chilly weekend morning food), especially if you’ve planned ahead and only need to pad downstairs in your woolies and slide the buns into the oven in the morning. This is like a tamed-down version of a typical cinnamon bun – a Chelsea bun is not baked in a puddle of butter and sugar (not that there’s anything wrong with that), and has a fine yeast dough studded with currants and candied citron rather than the usual pecans or raisins, and no waterfall of goo that most cinnamon buns exude. (Not that there’s anything wrong with that.) They originated at the Bun House of Chelsea, England, hundreds of years ago, and have likely evolved since then.
I started out with a basic recipe from Canada’s Favourite Recipes by Elizabeth Baird and Rose Murray, with whom I sat and had tea in Jasper for the better part of an afternoon last month.
Here’s another idea, it being December and all: spread the rolled-out dough with mincemeat (have you made your own yet?) before rolling it up and cutting-rising-baking – and to go really over the top, make a drizzle out of eggnog and icing sugar. Delicious Christmas overload. Or be genteel and discreet about it with these Chelsea buns – stand by for an all-goo-all-the-time version closer to Christmas.