Chelsea buns are popular in my family, and these have a strong American influence of Cinnamon Rolls. Best recipe I’ve found, and only slightly altered (and translated into English!)
The rapid-mix method is uncommon in the UK, but using a mixer at the start helps to develop the gluten more quickly.
Dough
245g (8¾ oz) bread flour
55g (2 oz) sugar
2 tsp easy bake yeast
½ tsp salt
115g (4 oz) milk heated to 50°-55°C
3 Tablespoons (40g) vegetable oil
1 egg
60 g (2 oz) raisins
Filling
30g/1 oz softened butter
55g (2 oz) soft brown sugar
1 tsp cinnamon
Method
Combine 3 oz of the flour (about a third) with the yeast and other dry ingredients. Stir in milk and oil, and beat with electric mixer on medium, or hard by hand, for 2 min. Stir in the egg and another 1oz (quarter cup) of flour and beat on high for a further 2 min.
Stir in the raisins and the rest of the flour to form a dough. Turn out onto a slightly floured surface and knead for 4-5 minutes (about 150 turns) (or knead with dough hook 1-2 min). Cover with a bowl and let rest for for 10 min.
While the dough rests, grease a 9″ round or 8″ square tin.
On a floured surface, turn out the dough and roll it into a rectangle, about 9″ x 12″. Spread the soft butter evenly on the dough, and sprinkle the brown sugar and cinnamon evenly over the butter.
Roll up the dough (not too tightly) from the long edge. Cut into 8 equal pieces with a serrated knife, and arrange in the prepared tin. (Put the end pieces cut side up.) Note they’ll be quite separate from each other, to allow for rising. Let rise in a warm spot until double, about 1 to 1 ¼ hours. (Or, cover with plastic and put in fridge over night, and remove an hour before baking, put in a warm spot to double.)
Sprinkle evenly with demerara sugar. Bake in a pre-heated oven at 170°C for 25 min. Let cool in tin for 10 min, then turn out onto a rack to cool. Drizzle with a little glace icing, if wished.