Chai Spiced Cinnamon Buns

"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."

INGREDIENTS

Dough

• 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)

Filling

• 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

Glazing

• 100g cream cheese
• 1/4 cup maple syrup
• 25g butter (soft)
• 3 tsp milk

HOW TO MAKE

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.

• 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.

• 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.

• 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!