Chai Spiced Cinnamon Buns

Chai Spiced Cinnamon Buns

These fluffy, soft and absolutely delicious Chai-Spiced Cinnamon Buns by The Blunt Knife will be an absolute hit with the kids or at your next morning tea. 

"These deliciously moist Chai Steeped Cinnamon Buns have all the amazing flavour of Melbourne’s well loved Prana Sticky Chai, so brew an extra mug for a friend or loved one, share a bun and continue the tradition of making memories surrounding chai."


  • 3 tbsp Prana Chai
  • 1 cup milk
  • 4 1/4 cups plain flour
  • 1/2 cup coconut sugar
  • 1 tbsp instant dry yeast
  • 1/2 tsp salt
  • 2 large eggs (room temp)
  • 1 tsp vanilla extract
  • 115g butter (soft)
  • 1/2 cup coconut sugar
  • 3 1/2 tbsp cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ginger powder
  • 1/4 tsp ground cloves
  • 115g butter
  • 1/2 tsp salt
  • 100g cream cheese
  • 1/4 cup maple syrup
  • 25g butter (soft)
  • 3 tsp milk


Let’s steep the tea first.

  • In a small saucepan stir together the milk and Prana Sticky Chai, then bring to the boil.
  • Once the tea is boiling, turn off the flame, cover with a lid and let it rest for 5 minutes to continue brewing. Then strain and set aside.

It’s time for the dough.

  • Into the bowl of a standing mixer, sift in the flour, add the sugar, yeast and salt. Give it a rough stir through.
  • Whisk the eggs lightly in a small bowl. Turn on the stand mixer to slow/medium and slowly pour the eggs and vanilla extract.
  • After a minute, slowly pour the chai into the mixer. The chai should still be warm but not hot. (If it’s cold you will need to heat it again slightly)
  • Lastly add the butter, again a little at a time. This should be soft and at room temperature.

Top Tip: You will know when the dough is ready when it forms a ball. It should be slightly sticky but not sticky enough that your fingers stick to the surface. If your dough is a little dry add tiny amounts of the tea or milk at a time until you’re happy with the consistency.

  • Brush some neutral oil into a large bowl, place the dough ball inside and cover with cling film. Rest for 1 hour.
Whip up the filling.
  • After 45 minutes, start on the filling so it’s ready when dough is ready to roll.
  • With a spoon combine all the ingredients together in a medium sized bowl. It should form a nice thick spread, then set aside.
Rolling the buns.
  • Aim to roll it in as much of a rectangle as possible, approx 40cm wide by 50cm in length.
  • Spread the filling evenly over the dough, leaving about 1cm or so around the edges.
  • From the side closest to you, roll inwards, away from your body until you have a nice tight roll. Then pinch together the seam-line.
  • Using a knife (a bread knife works the best) slice up the roll, each slice should be about 4-5cm thick. You should get about 12-14 slices.
  • Place them onto two lined baking sheets, cover with a damp tea towel and allow to rest for another hour.
  • Bake for approx. 15-20 minutes.
Glazed em up!
  • Combine all the ingredients in a blender (I used a Nutribullet), and add to a jug ready to pour.
  • As soon as the buns come out of the oven, move them to a cooling rack and immediately pour over the glazing.
  • Don’t be shy here, make sure the buns are covered nicely.
  • Allow to set for 5 minutes and then drool and enjoy with love!