Chelsea Rolls

It's been a while since I baked some rolls/bread  and I miss the smell of freshly baked bread,  it's kinda  therapeutic for me, calms my knotted nerves.

Cinnamon rolls have always been my favourite sweet rolls. I like the taste of  the slightly burnt caramelised raisins  in between the layers of the buns, but my boys hated the raisins and grumbled as they ate up! 
Let's bake. Recipe from BBC food 

For the filling I used slightly more of the  ingredients as noted since I love the buns cinnamony and sweet. 
I omitted the glaze, don't really like the extra sweetness on the already sweet bun. 
If you like your buns glazed, simply  heat the 2 tbs milk and 2 tbs sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.Glaze over the buns when it's out .

500g bread flour  plus extra for dusting

1tsp salt

1 x 7g sachet fact-action dried yeast

300ml milk

40g unsalted butter softened at room temperature 

1egg

vegetable oil for greasing

for the filling

25g/1oz unsalted butter, melted

75g/3oz brown sugar

2 tsp ground cinnamon

150g currants/raisins

1. Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
2. Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
3. Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
4. Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.

1. Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size. 
2. Lightly grease a baking tray.
3. For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.

1. Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes. 
2. Preheat oven to 190C/375F/Gas 5.
3. Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown. 
4. Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes. 
5. Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.
   
   Enjoy...jue