Ginger Spiced Chai Sticky Buns

These sticky buns are inspired by our Ginger Spiced Chai. Imagine biting into a pillowy soft, sticky and sweet spiced bun version of our beloved chai concentrate. Use equal parts non-dairy milk and butter for a delightful vegan treat. For maximum enjoyment, serve with a cup of our Ginger Spiced Chai!


Ginger Spiced Chai Sticky Buns

Yields 10 buns

For the dough

1 cup milk of choice

3 Tablespoons unsalted butter

2 ¼ teaspoons instant yeast

1 Tablespoon sugar

¼ teaspoon salt

2 ½ cups all purpose flour

For the filling

1 cup Crystallized Ginger Chips

¼ cup unsalted butter, melted 

½ cup sugar

1 Tablespoon ground ginger

1 Tablespoon ground cinnamon

1 teaspoon ground cardamom

⅛ teaspoon ground star anise

⅛ teaspoon ground nutmeg

For the glaze

½ cup brown sugar

½ cup butter, melted


Heat the milk and butter in a saucepan over medium-low heat until the temperature reads 110 degrees Fahrenheit or just warm to the touch. Transfer to a large bowl and add the yeast to the milk. Let it sit for 10 minutes and it forms a foamy surface.

Add the sugar, salt, and stir. Add the flour in ½ cup increments and stir until a dough forms. Lightly flour a clean work surface and knead the dough for about 8-10 minutes. Lightly grease a large bowl and place the dough inside and secure with plastic wrap or a warm towel. Allow to rest in a warm spot for about one hour. 

Once the dough has doubled in size, roll out the dough into a rectangular shape on a lightly floured surface, about ½-inch thick. Pour the melted butter onto the dough and generously sprinkle the sugar and spice mixture all over the surface. Sprinkle the ginger candy generously over the top. 

Roll the dough horizontally to form a large tight roll. Trim off the edges and set those aside. With a sharp knife cut the dough into even slices–about 10 pieces. 

Preheat the oven to 350 degrees Fahrenheit.

Prepare the glaze by mixing the brown sugar and melted butter together. 

In a 9” by 13” baking dish, evenly pour the glaze over the bottom. Line the dish with the dough slices, swirl side up. Arrange the pieces starting on the outer edge of the pan. Place the trimmed dough edge pieces in the center.

Bake the buns for 20-30 minutes. Cool the buns for 5 minutes. Wearing baking mitts, invert the buns onto a cutting board or clean surface. Place the buns sticky side up back into the pan. Best served with a hot cup of Tanglewood Ginger Spiced Chai! Enjoy!