Orange Raisin Chelsea Buns

Chelsea buns are like a British variation of cinnamon rolls, except they are packed with fruit inside and they have a glaze on top instead of icing.

They just might make your mouth water and your heart melt.

The kitchen definitely smells amazing as they’re baking!



  • 1 Tbsp active dry yeast
  • 1/3 cup hot water (100-110F, or just hot on your hand but not burning)
  • 1 tsp coconut sugar
  • 1 cup soy milk
  • 1 flax egg (1 Tbsp ground flax seeds soaked in 2 1/2 Tbsp water for 5 mins)
  • 3 Tbsp vegan butter, melted
  • 4 cups flour
  • 1 tsp salt


  • 2 Tbsp vegan butter, melted
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 1 tsp orange zest or 1/4 tsp orange extract
  • 2 cups raisins or mixed dried fruit (apricots, dates, cherries, etc)

Glaze (optional)

  • 3 Tbsp peach or apricot jam, warmed up


In a small bowl, mix the yeast, hot water, and 1 tsp coconut sugar. Stir to dissolve and let it sit and foam up for 5 minutes.

In a medium bowl, whisk together the soy milk, flax egg, and 3 Tbsp melted butter.

Add the yeast mixture, flour, and salt to the soy milk mixture, and stir with a wooden spoon until it comes together.

Use freshly washed hands to knead the dough for about 5 minutes, until the dough is smooth and elastic. If the dough is very sticky, add a tiny bit more flour, but not too much to dry it out. Cover the dough ball in a bowl and let it rise in a warm place for 1 hour. I like to put the oven on the “Warm and Hold” setting while I’m kneading the dough, then turn it off when I put the dough in.

Once the dough has risen, turn it onto a lightly floured board and roll it out to about 8×12 inches, then brush with 2 Tbsp melted butter. Pro tip: put a tea towel under the board and it won’t slide around on the counter as you’re rolling the dough.

Mix the 1/2 cup coconut sugar, cinnamon, orange zest, and raisins/dried fruit together in a small bowl, then spread the mixture evenly over the dough, leaving a small strip without fruit on the side closest to you, to allow the roll to seal nicely.

Roll the dough towards you into a tight spiral with the fruit wrapped up inside, then cut into 11 or 12 pieces about 2 inches thick, and place on a parchment-lined baking tray.

Let the buns rise in a warm place for 30 minutes to puff up, then bake for 20-25 minutes at 375F or until they start to turn golden.

If you’re making a glaze, warm up the jam in a small pot or in a bowl in the microwave. Spread over each bun and allow to cool. Eat your Chelsea buns warm or at room temperature, or freeze for longer term enjoyment!


“Worrying does not accomplish anything. Even if you worry twenty times more, it will not change the situation of the world. In fact, your anxiety will only make things worse.

Even though things are not as we would like, we can still be content, knowing we are trying our best and will continue to do so.

If we don’t know how to breathe, smile, and live every moment of our life deeply, we will never be able to help anyone.

I am happy in the present moment. I do not ask for anything else. I do not expect any additional happiness or conditions that will bring about more happiness.

The most important practice is aimlessness, not running after things, not grasping.”
– Thich Nhat Hanh

May we let go of needing things to be a certain way before we can be happy. 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Orange Raisin Chelsea Buns”

  1. maitricookswithlove Avatar

    Tastes like breakfast in my Grandma’s home country of England! 🙂

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