Overnight Chelsea Buns

Normally when I make my chelsea buns I start at 9am and they aren't ready to eat until after tea, which means that if my husband wants to take them to share at work (to show off really!), that they are the best part of a day old already; nice but doesn't match straight out of the oven.
So for a change I bulk proved the dough in the fridge overnight, then rolled it out, filled, shaped and proved them this morning. As a result they are ready for me deliver for his lunch break, still slightly warm.
He better appreciate my efforts!