Maple Chai Sticky Buns

5 from 1 vote

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 Time 1

Cook Time 22

Total Time 1 22

Servings9 buns

Coursebuns

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the tangzhong starter:

37 g (2 ½ tablespoon) water
37 g (2 ½ tablespoon) whole milk
15 g (2 tablespoon) all-purpose flour

For the milk bread dough:

113 g (½ cup) whole milk, warmed to 110 degrees F
24 g (2 tablespoon) granulated sugar
1 ¼ teaspoon instant yeast
1 egg, room temp
1 teaspoon vanilla extract
240 g (2 cups) bread flour
60 g (½ cup) all-purpose flour
¾ teaspoon salt
42 g (3 tablespoon) unsalted butter, softened

For the maple brown sugar goo:

106 g (½ cup) dark brown sugar
86 g (6 tablespoon) unsalted butter
78 g (¼ cup) maple syrup, grade A
½ teaspoon salt
1 teaspoon vanilla extract

For the chai filling:

28 g (2 tablespoon) unsalted butter, softened
106 g (½ cup) dark brown sugar
1 ½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger

Instructions

For the tangzhong 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.

For the milk bread dough:

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.
In the bowl of a stand mixer fitted with a hook attachment, combine the flours, salt, tangzhong starter, and milk yeast mixture.
Mix on medium speed until a ball forms around the hook, then add the softened butter.
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.

For the maple brown sugar goo:

When ready to bake the sticky buns, make the maple brown sugar 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. Set aside to cool.

For assembly:

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.
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.
Arrange the rolls in the 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 dough will slowly spring back.
While the rolls are proofing, preheat the oven to 350 degrees F.
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 on top.
Allow the sticky buns to cool for 30 minutes before turning them out onto a plate.

Notes

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.

Nutrition Facts

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