Vanilla Almond Chai Sticky Buns
When I was starting this blog, I reached out to some friends to get suggestions on recipes to add. I have vast taste buds, but I figured input from everyday people is welcoming and sometimes more practical. I want to say thanks to Iris, a college friend I met during my Masters program, who love, love, loves Chai; she was the inspiration for these sticky buns.
“Chai is so grown up!”
Since her initial response was Chai and follow up rebuttal was that Chai might be too grown up, this recipe was birthed. I wanted to incorporate the Chai flavor, but mellow it out with some vanilla and almonds. Now it’s all warm, yummy and earthy.
Tea for me & Tea for you……
You will need the following ingredients:
– 1 cup milk
– 2/3 cup sugar
– 1 ½ tablespoons active dry yeast (1 pkg)
– 1 stick unsalted butter, softened
– 2 large eggs
– Tazo Chai tea bag (Tazo isn’t super strong, so feel free to use your favorite brand)
– 1 teaspoon vanilla extract
– ½ teaspoon almond extract
– ½ teaspoon salt
– 4 cups all-purpose flour, plus more for dusting
– 1 cup chopped almonds
– 1/3 cup white sugar
– ½ cup brown sugar
– 1 teaspoon nutmeg
– 1 teaspoon cinnamon
– 3 tablespoons butter, melted
– 2 cups powdered sugar
– 3 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– ¼ up of Tazo Chai tea
– chopped almonds
First in a small saucepan, warm the milk over low heat until it is slightly steaming. Place one Tazo Chai tea bag in the milk and let it stand and slightly cool for about 5 minutes.
Remove the tea bag, pour the warm milk into the bowl of a stand mixer with the dough hook attached, and stir in the sugar and yeast. Let it sit until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, both extracts and salt. Then add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes.
Now, set the dough out onto a lightly floured surface and knead it with your hands about 3 times. Form the dough into a ball and place it in a lightly buttered bowl. Cover the bowl with plastic wrap and let it stand in a warm place until doubled in size, about 1 to 2 hours.
In a small bowl, combine the almonds with both sugars and spices. Set it aside until you roll out the dough.
Remove your dough from the buttered bowl, turn it onto a lightly floured surface, and using a rolling pin, roll it into rectangle, roughly 10 by 24 inches. Brush the melted butter all over the dough.
Evenly spread the sugar, spice and almond mix all over the dough. Then tightly roll up the dough to form a long log.
Quickly, cut your log in to 2-inch slices and place in the buttered baking pan. Cover the rolls and let them rise in a warm area until they are puffy, at least 1 hour.
Preheat the oven to 350° and bake the rolls for 30 minutes, until they are golden brown and the nutty spices are bubbling. After you remove them from the oven, let them cool at least 15 minutes while you are making the glaze.
In a small bowl, combine the butter, powdered sugar, vanilla extract and tea. Just keep stirring until it’s all combined.
Now you can remove the rolls from the pan and glaze. Spoon glaze over each roll and spread over the top. Serve warm & Enjoy!
I hope you enjoy this recipe. If you are on Instagram, tag me @ImSimplyD & let me know how yours comes out.