Place the ingredients into the mixing bowl. Then add measured water.
Mix for ± 6 minutes slow and ± 4 minutes fast, adding bakers mix in the last minute.
Scale off 2 kg heads, mould round and rest for ± 5 minutes. Roll dough out into a neat rectangular shape ± 1 cm thick. N.B. Please try to ensure dough is same thickness throughout once rolled otherwise Chelsea's will all be different sizes.
Spread surface thinly with sunflower oil and give a fine dusting with cinnamon and sugar.
Roll up dough towards yourself. Once a even cylindrical shape has been achieved cut with a knife, each chelsea should be roughly 2 fingers in width.
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