This recipe helps you make cinnamon rolls or modfy them to make chelsea bus too ( they are very similar!) Video on how to make it also found on my youtube chaanel just search for me at BSFBread.

Here are all the ingredients you will need:

SOURDOUGH BUILD:

2TSP sourdough starter (mother)
150g Plain Flour (bread flour is best, but any works here)
150g water (at room temperature)

leave for 4 hours at rroom temp (20C-25C)

BUNS:

150g sourdough build (half of what you made above)
475g Shipton Mill Bread flour ( all purpose flour works too but they will be quite dense)
150ml Milk
100g White Sugar
1 ½ teaspoons salt
2 eggs(150g currants or raisins ONLY for Chelsea buns)

Leave for rest ="autolyse" for 30mins-1 hour and then proof another 3-4 hours at room temp ( 20C-25C)

CINNAMON LAYER:

90g butter (very soft but not liquid)

3Tablespoon cinnamon
180g Dark Brown Sugar

Shape and leave for 4 hours at room temp ( 20C-25C) (or retard in fridge overnight and cook in the morning)

Bake at 400F/220C for 20 to 25mins until golden brown

Turn out onto rack and cool completely before icing/frosting.

Wash the cooking tray while hot with hot water or it's nearly impossible to clean!

ICING/FROSTING
100g cream cheese
100g Butter Room Temp soft ( not melted)

200g Confectioners/Icing/powdered sugar
1 tsp lemon juice
½ teaspoon orange rind (optional)

Glaze ONLY for Chelsea bun 100g icing sugar 2TBSP milk.

note:

1 tsp/teaspoon=5ml

1TBSP/Tablespoon=15ml