Chelsea buns were introduced by the Chelsea bakery in England in the 1800’s. They were immensely popular and still are to this day. They’re essentially a cinnamon roll type of recipe with the addition of raisins and the recipe can be started in your bread machine using the dough cycle. After the dough setting is complete the dough is rolled out with a rolling pin, and then rolled by hand into a shape like a cinnamon roll or jelly roll. This is still a popular favorite in England with coffee or tea and makes a great dessert. They’re also good as an after-school snack and on midafternoon, rainy days. You can use any variety of raisin you like from brown raisons to blonde raisins to currants. A variation could be the use of cranraisins but the traditional English recipe called for the dark raisins. One thing to take note of is that the raisins should be added after the first kneading cycle at the beep. The second need will incorporate them. If your machine has a fruit and nut hopper add the raisins to the hopper but dust them with flour first so they don’t stick to the side of the hopper.
Put all the ingredients into your bread machine in the order indicated in the ingredients section, but reserve the raisins. Select the Dough setting.
Add the raisins before the end of the last kneading, when your machine beeps. (If it doesn't offer you this option, add them when you roll out the dough).
Place the prepared dough onto a lightly floured surface and let it rest for 5 minutes.
Using a lightly floured rolling pin, roll the dough into a 1/4-inch-thick rectangle.
Mix up 1/3 cup soft brown sugar, 2 tsp cinnamon and 2 pounds of soft butter into a paste. Spread this onto the dough across the width and the length like a glaze.
Roll the dough up lengthwise, like a cinnamon roll/jelly-roll/Swiss roll.
Slice into 1-inch thick rounds. Place these into a lightly greased deep sided baking tray and cover with a clean cloth and place into a warm, draft-free spot to rise for an hour. The rise is critical or you will get tough, chewy Chelsea buns.
Bake at 350° F./180° C. for 15 to 20 minutes.
Remove and while cooling drizzle with the paste of powdered sugar and water.