Cranberry & orange Chelsea bun tree 2016

Cranberry & orange Chelsea bun tree

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 1 hr Cook: 22 mins plus at least 1 hr 30 mins proving

More effort

makes 12 buns

These are filled with tangy orange and cranberry, spices and a spiral of grated marzipan. Serve with a cup of coffee as part of a holiday brunch

Nutrition and extra info

Nutrition: per bun

  • kcal403
  • fat8g
  • saturates3g
  • carbs73g
  • sugars43g
  • fibre3g
  • protein7g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 275ml full-fat milk
  • 50g butter, chopped into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 450g strong white bread flour
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar, plus 3 tbsp
  • 1 tsp ground cinnamon
  • flavourless oil, for greasing
  • 200g marzipan, chilled
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 1 orange, zested and juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g fresh cranberries
  • 100g dried cranberries, plus 1 tbsp
  • 40g pistachios, chopped
  • edible gold spray (optional)
  • 3 tbsp apricot jam, sieved
  • 150g icing sugar


  1. Warm the milk in a saucepan until steaming but not boiling. Remove from the heat and add the butter, swirling to help it melt, then set aside to cool a little. Meanwhile, mix the flour, yeast, 50g sugar, the cinnamon and 1 tsp salt in a large bowl, or the bowl of a tabletop mixer. When the milk is warm, add it to the dry ingredients and combine to make a sticky dough. Tip onto your work surface and knead for 10 mins by hand, or for 5 mins in the mixe r until the dough is smooth and stretchy. Return to a clean oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 1-2 hrs until doubled in size.

  2. Line your largest baking sheet with baking parchment. Tip the dough onto a lightly floured work surface and roll to a rectangle about 30 x 40cm. Grate the marzipan over the surface and scatter over the orange zest, fresh cranberries, 75g dried cranberries, 25g pistachios and 3 tbsp caster sugar. From one of the longer sides, tightly roll up the dough into a sausage, pinching the dough together at the other end to seal the open edge.

  3. Use a large, sharp knife to divide the sausage of dough first in half, then into quarters, then cut each quarter into three pieces, so you’re left with 12 equal pieces of dough. Turn them all cut -side up and arrange on the baking sheet in a tree shape, using one piece for a trunk and leaving space between each bun for them to expand. Make sure the pinched edge on the outside of each bun is facing towards the centre of the tree, otherwise it may come unstuck and unravel as it cooks. You should have one bun left over – bake this alongside (treat for the cook!) . Cover the sheet in one or two pieces of oiled cling film and leave to prove for 30 -40 mins, or until doubled in size and just touching

  4. Heat oven to 180C/160C fan/ gas 4. Bake in the middle of the oven for 20-22 mins until golden brown. While the buns cook, heat the apricot jam with 2 tsp water until runny, then set aside to cool a little. Mix the icing sugar with enough orange juice to make a thick icing and transfer it to a small disposable piping bag or plastic sandwich bag. You can spray the pistachios with gold spray at this point, if you like.

  5. When the buns are cooked, leave to cool for 15 mins, then brush all over with the apricot glaze. Snip the corner off the piping bag and drizzle icing over the top of the buns in random lines. Scatter over the remaining pistachios and dried cranberries and leave the icing to set for 10 mins before serving. Will keep in an airtight container for up to three days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cheese muffin
5th Jun, 2018
this is a favorite in my family and it just says Christmas, but sometimes I make it though out the year as everyone loves it so much :)
12th Jan, 2017
impressive, I made one for work and of course had to make one for home so they weren't missing out! Delicious, everyone loved it. Biggest problem was finding a baking tray big enough to bake it on. You won't be disappointed but leave yourself enough time.
30th Nov, 2016
I have never made chelsea buns before and these were very successful and so yummy! My family loved them and I shall be getting braver with sweet dough from now on. You need time on your side but they are well worth the effort!
Katie henderson's picture
Katie henderson
2nd Nov, 2018
Hi there, can this be frozen please? If so how would you do this? I would usually part bake it and freeze then when ready to use put into the oven from frozen until cooked? Would this be the case?
goodfoodteam's picture
3rd Nov, 2018
Thanks for your question. We would really recommend not freezing this for best results. It will keep in an airtight container for up to three days.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?