Maple Chai Sticky Buns

These maple chai sticky buns are the epitome of warm, gooey deliciousness. If you're looking for a super sweet and decadent morning treat, this is the recipe for you! Cozy chai spices compliment the sweet and salty maple goo, all wrapped up in a pillowy milk bread dough... AND it's the perfect overnight recipe to bake off in the morning for brunch. What's not to love?

For more bread and roll recipes, try Roasted Strawberry Cinnamon Rolls, Brown Butter Cardamom Cinnamon Rolls, Salted Honey Milk Bread Rolls, and Cinnamon Rolls with Apple Pie Filling.

Why you'll love these maple chai sticky buns

• Warm & Cozy Chai Spices: These sticky buns are made with a mixture of the best autumn spices (cinnamon, cardamom, allspice, nutmeg, ground cloves, and ginger) to create the ultimate cozy brunch treat!
• Soft & Fluffy Texture: All good sticky buns are soft & fluffy, but these milk bread buns are on another level. With pillowy soft dough covered in sweet maple goo, you can't go wrong.
• Quick Make Ahead Recipe: Surprisingly, there isn't actually that much standing between you and tray full of these super sweet sticky buns. Whip up the dough the night before, let it proof in the fridge overnight, then bake them off the next day! 

Ingredient Notes

• Flours: This milk bread dough requires more gluten than other breads, so use a combination of bread flour and all-purpose flour.
• Butter: You'll need a few tablespoons of butter for both the dough and the filling.
• Sugars: You'll need granulated sugar to help activate the yeast and brown sugar for the filling and maple goo.
• Salt: Use a high quality kosher salt to help bring out the flavors in this recipe.
• Yeast: I recommend using instant yeast, but you can also use active dry yeast. Just be sure to let it sit with the milk and sugar for a few minutes in the first step and wait for it to become foamy. 
• Maple Syrup: Use high-quality Grade A maple syrup!
• Milk: Use whole milk for best flavor, and be sure to warm it to 110 degrees so the yeast activates properly.
• Egg: Be sure to bring the egg to room temp by placing it in a bowl of warm water. 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this maple chai sticky bun recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the starter. In a small saucepan, combine the water, milk, and flour. Heat over low-medium heat, mixing frequently with a rubber spatula for about 5 minutes or until it thickens. Remove from heat and set aside to cool.

STEP 2: Activate the yeast. In a glass measuring cup, combine the warm milk, sugar, and yeast. Allow to sit 2-3 minutes until foamy to ensure the yeast activates properly. Once foamy, whisk in the egg and vanilla until well combined.

STEP 3: Combine wet and dry ingredients. In the bowl of a stand mixer fitted with a hook attachment, combine the flours, salt, tangzhong starter, and milk yeast mixture.

STEP 4: Mix dough. Mix on medium speed until a ball forms around the hook, then add the softened butter.

STEP 5: Mix and test. Mix on medium-high speed for about 8 minutes until smooth and it passes the windowpane test. Transfer the dough to a greased bowl, cover, and place in the fridge to proof overnight (or at least 6 hours). Alternatively, the dough can proof for about 1 hour in a warm environment.

STEP 6: Make the maple goo. In a small saucepan, combine all ingredients except vanilla. Place the saucepan over medium heat and stir frequently until fully melted and smooth. Remove from heat and stir in the vanilla. Pour the maple brown sugar goo into a 9” round cake pan or baking dish. Set aside to cool.

STEP 7: Roll and spread. On a lightly floured surface, roll the dough out to a 14” square. Brush the softened butter all over the dough. Then, sprinkle the brown sugar and spices evenly over the top.

STEP 8: Roll and cut. Roll the dough up into a log. Use a serrated knife to score lines every 1 ½” to get 9 rolls. Use unflavored dental floss to cut each roll by placing the floss under the dough, wrapping around, and pulling to cut through.

STEP 9: Arrange and proof. Arrange the rolls in the prepared pan on top of the goo. Cover with plastic wrap and allow to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the top of the dough will slowly spring back.

STEP 10: Bake. Place the sticky buns on top of a baking sheet, then place in the oven. Bake for about 22-26 minutes or until evenly golden brown on top. Allow the sticky buns to cool for 30 minutes before turning them out onto a plate or serving tray.

Expert Baking Tips

• Windowpane Test: The windowpane test is used to tell when the dough has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
• Proof the dough overnight: I recommend allowing your dough to rise slowly overnight (or at least 6 hours) in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the sticky buns immediately. 
• Make the sticky buns within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 6 hours to rise in the fridge, but no more than 24 hours.
• Cut the dough with dental floss. To get a clean cut of each bun, use unflavored dental floss rather than a knife. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x