These Chelsea Buns are a popular sweet treat in my part of Canada – the Muskoka region of central Ontario. They are sweet, sticky yeast rolls, with a brown sugar, cinnamon and raisin filling. Baked up in a round of pull-apart buns, these are fabulously delicious!

round Chelsea bun loaf from overnhead

These Chelsea Buns are somewhat unique to my little part of Canada, here in Muskoka, Ontario. In bakeries all over Muskoka, Chelsea Buns are a standard offering and this Chelsea Buns round is how they are made at Don’t Bakery, in Bala. They are part of the food fabric here and definitely worthy of our celebration.

For the uninitiated, Muskoka Chelsea Buns are probably best described as sticky buns meet British-style Chelsea buns. British-style Chelsea buns feature currants and dried mixed fruit. I imagine somewhere along the way, someone decided to ditch the dried fruit and currants in favour of raisins and maraschino cherries and then, in a moment I highly respect as a sweet-loving baker, decided to bathe the whole thing in a sticky brown sugar coating.

And so, as I imagine the story goes, they popped up in some small bakery and caught on. And others made their own version and before long, these Muskoka Chelsea Buns became a nostalgic part of the “summers in Muskoka” experience that Muskoka has so long been known for.

Muskoka Chelsea Buns

Ingredients and substitutions

Yeast – you can use Active Dry or Instant Yeast for these Chelsea buns.

Raisins, Nuts and Cherries – There’s really no definitive way to make a Muskoka Chelsea Bun, so go with what you like. I think maraschino cherries are liked by most and they are a nice and pretty addition. Raisins are great too, but you can certainly omit them if you’re not a raisin lover. As for the nuts, I enjoy Chelsea buns both with and without nuts. If you’d like to add some, sprinkle chopped walnuts or pecan into the bottom of the pan with the cherries, so they end up on the top when you invert the buns after baking. You could also use pecan halves and lay them out in a pretty pattern. Your call.

Recipe tips!

  • As noted, these buns will end up inverted at the end, so remember that the pretty part is at the bottom as you’re preparing them. So be sure to add the stuff you want on the top to the bottom :) Likewise, when cutting the rolls, be sure to place the cut side down in the pan.
  • As for pan size, this recipe is best made in a 10-inch springform pan. Since springform pans are not usually very well sealed, parchment lining is not really optional here, as you definitely want to keep the ooey-gooey brown sugar sauce with your buns and not have it leak out.
  • Despite the parchment lining, I like to place the springform pan on a baking sheet while it bakes, just in case!

Looking for loaf-shaped Chelsea Buns? Check out my Cottage Country Chelsea Buns Loaf! They use quick-rising yeast for a quicker Chelsea bun, as well.

Muskoka Chelsea Buns

Making ahead, storing and freezing

These buns are best enjoyed within 24 hours of baking. Store in an airtight container at room temperature once cooled.

Chelsea buns also freeze beautifully. Wrap well and freeze up to 3 months.

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round loaf of Chelsea buns from overhead

Get the Recipe: Muskoka Chelsea Buns

Sticky buns, with a brown sugar, butter filling and raisins. Topped with maraschino cherries and nuts, if you like. The type of Chelsea Buns you’ll find in the Muskoka region of central Ontario.
5 stars from 7 ratings
Prep Time: 25 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes
Yield: 11 buns



  • 3 cups all-purpose flour, spooned and levelled, plus more as needed
  • 6 Tablespoons white ganulated sugar
  • 1 1/2 teaspoon salt
  • 1 Tablespoon Active Dry or Instant yeast
  • 3/4 cup water
  • 1/4 cup + 2 Tablespoons whole milk
  • 3 Tablespoons butter
  • 1 large egg


  • 1/2 cup butter, cold
  • 1 1/2 cups brown sugar, packed
  • 3 teaspoon cinnamon
  • 1 cup raisins, (if using)
  • 6-8 maraschino cherries, (if using)
  • 1/4-1/2 cup pecans, chopped, or walnuts(if using)


  • In a small saucepan, heat the water, milk and butter until too hot touch. Remove from heat and allow to cool to lukewarm (about 110F).
  • Meanwhile, in a large bowl or the bowl of a stand mixer fitter with a kneading hook, combine 2 1/2 cups of the flour, the white sugar, salt and the instant yeast. When the milk mixture has cooled enough, add to the flour mixture, along with the egg. Mix until combined. Start adding additional flour in small increments and knead until you have a smooth, moist (but not sticky) dough. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 45 minutes.
  • Meanwhile, prepare a 10-inch springform pan by lightly greasing, then lining completely with one sheet of parchment paper, The parchment should completely cover the bottom and most of the sides. Set aside.
  • In a medium bowl, combine the brown sugar, cinnamon and cold butter. Cut the cold butter in to the brown sugar using a pastry cutter or two knives until you have pea-sized crumbs.
  • Remove 1/2 cup of the brown sugar/butter mixture and scatter it onto the bottom of your parchment-lined pan. Drizzle 3 Tbsp of hot tap water overtop and stir to combine into a bit of a sauce. It will have bits of un-dissolved butter but don't worry about that. It doesn't need to be smooth. If using cherries, raisins and/or nuts, scatter them on top of the bit of sauce. Set aside
  • When the dough has risen, remove it to a floured surface and roll it into an 11×16 rectangle. Even scatter the remaining brown sugar/butter mixture over the dough, then, starting with the long edge, roll the dough up jelly-roll style. Trim both ends slightly to even up, then slice the dough log into 11 equal-width slices. Place each slice, cut side down, into your prepared pan, on top of the sauce and cherries/nuts, if using.
  • Preheat oven to 350F. (regular bake setting/not fan-assisted)
  • Cover pan with a clean tea towel and set aside to rise until puffy and almost doubled, about 30 minutes.
  • Place pan with rolls on top of a baking sheet. Bake in preheated oven for about 40 minutes, or until deep golden and hollow sounding when tapped. You may want to check at the 30-minute mark and if already well browned, cover loosely with a sheet of foil.
  • Remove from oven and immediately invert onto a piece of parchment paper. Immediately, loosen the side of the springform pan and remove, then remove the parchment paper and discard. Allow to cool completely before eating (to avoid a gummy dough). If you like you can re-warm. Serve with a bit of butter, if you like.


Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: Canadian
Course: Snack
Serving: 1serving, Calories: 424kcal, Carbohydrates: 74g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 442mg, Potassium: 211mg, Fiber: 2g, Sugar: 37g, Vitamin A: 390IU, Vitamin C: 0.7mg, Calcium: 57mg, Iron: 2.3mg
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