Sticky buns take on a whole new level of fall coziness with the pairing of maple & chai! They're made with an impossibly soft milk bread dough, filled with warm chai spices, and baked in a maple brown sugar goo. As they bake and then cool, the goo turns into a thick caramel-like sauce, giving them their signature sticky effect!
Prep
1h
Cook
22m
Total
1h 22m
Ingredients
Method
Nutrition
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Step 1
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For
9
M
I
For the tangzhong starter:
37
g
Water
37
g
Whole milk
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Per Serving
Calories
401kcal
Fat
16g
Saturates
9g
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Cook along with all of our recipes
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Sticky buns take on a whole new level of fall coziness with the pairing of maple & chai! They're made with an impossibly soft milk bread dough, filled with warm chai spices, and baked in a maple brown sugar goo. As they bake and then cool, the goo turns into a thick caramel-like sauce, giving them their signature sticky effect!
Prep
1h
Cook
22m
Total
1h 22m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
9
M
I
For the tangzhong starter:
37
g
Water
37
g
Whole milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
401kcal
Fat
16g
Saturates
9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
