Please don't tell me you've never had a chelsea bun. Chelsea buns put those mass produced knock-offs at the mall to shame.
And for this, I have a recipe. And a download!
This link here will take you to the .pdf form of the cooking booklet. My mother bought me my own copy a bazillion years ago, and it is now out of print. But Fleischmann's has been so kind as to offer it in this format. It also offers handy information for translating between Canadian and American recipes and the often confusing terminologies. It also offers tips on making sure you have great buns.
Don't worry if the link seems to be taking a while to work - the file is pretty large.
Now, on to the good part!
These pans, too, have seen much love.
Heat the ingredients slowly on the stove top. Keep the heat low so the butter and sugar don't burn. And be sure to use an oven mitt when holding onto the pan. Heat transfers, you know.
And yes, those are singing Larry the Cable Guy and Princess birthday cards.
Then work on this.
Oh shezam! These look absolutely divine.
If you can wait that long.
The recipe tells you to wait before turning the pan over. I have no idea what they are talking about on that one. Let the pan rest only a minute or two to ensure the goo stays with the buns and doesn't settle back down into the pan.
Once they have cooled off, keep them tightly covered so they don't dry out. They are best served the same day, but you can serve them for the next day or two without fear. A couple of seconds in the microwave doesn't hurt. Not that they will last that long.
And there you have it. These travel fantastically well. They can also be made into regular cinnamon buns, minus the pan goo, and then iced. The buns can be frozen before baking and rising. Just bring them out and allow them to rise somewhere warm before baking. 1. 2.