Chai Sticky Buns
- 1 cup Oregon Chai The Original™ Chai Tea Latte Concentrate
- 3/4 cup Pecans (whole or slightly chopped)
- 1/4 cup Raisins (optional)
- 1 tbsp. Butter (melted)
- 1/2 tsp. Cinnamon
- 1 Puff pastry sheet 9"x11" (available frozen, 2 sheets per box)
- 1 cup Brown sugar
- 1/3 cup Honey
In a saucepan over high heat, bring Original Chai concentrate to a boil. Reduce heat to medium and cook 25 minutes, until reduced to half.
Combine pecans with ¼ cup of reduced Original Chai concentrate and set aside.
Combine raisins with 1 Tbsp. Original Chai concentrate 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 pecans and evenly divide between cups. Divide brown sugar and honey between muffin cups. Cut log into 12 pieces. Place one bun over each sweetened, pecan layer. Flatten.
Bake 375*, 20 minutes. Remove from oven and brush with remaining reduced Original Chai concentrate. Turn muffin tin onto buttered baking dish. Cool slightly before serving.