In a saucepan over high heat, bring Original Chai to a boil. Reduce heat to medium and cook until liquid is reduced by half, about 25 minutes. Meanwhile, preheat oven to 375° Fahrenheit. Combine pecans with ¼ cup of reduced Oregon Chai® and set aside. Combine raisins with 2 tablespoons reduced Oregon Chai and set aside. Brush pastry sheet with melted butter and sprinkle with cinnamon and raisins. Roll into a log and chill 30 minutes. Grease muffin tin. Drain Oregon Chai from pecans and evenly divide pecans between cups in the muffin tin. Divide brown sugar and honey between muffin cups. Cut log into 12 pieces. Place one bun over the pecans, brown sugar and honey in each cup. Press the dough to flatten into cup. Bake for 20 minutes. Remove from oven and brush with remaining reduced Original Chai.