Published on Nov 17, 2014


We love a hot cup of tea, but sometimes that’s just not enough: sometimes we want to have our tea, and eat it too! With that in mind we’ve started experimenting in the kitchen with some of our favourite blends, and we’re so excited to announce we’ll be sharing our creations, as well as a few of the creations that chefs, bakers, baristas and bartenders from all over have dreamed up right here on the Sloane Tea Blog!

To kick off our newest series, we thought we’d put our own spicy twist on a winter classic: the cinnamon bun. Warm and gooey, cinnamon buns are a great sidekick to a hot cup of tea, and the cinnamon, green cardamom, ginger and cloves in our Masala Chai add the perfect hint of spice. Enjoy them hot out of the oven with friends and family on a cold winter’s night, or heated up for breakfast with a side of fresh fruit, but either way don’t forget to pair them with a hot cup (or pot) of Sloane tea!








1 package instant yeast

1 cup almond milk

4 tsp of Sloane’s Masala Chai

1/2 cup vegan butter, divided

3 cups of all purpose flour

1/4 tsp salt

1/2 Tbsp cinnamon

1/4 cup + 1 Tbsp cane sugar, divided


1 cup icing sugar

1/4 cup almond milk

2 tsp of Sloane’s Masala Chai

A pinch of cinnamon




Adapted from The Minimalist Baker 


1. Using a sauce pan heat the almond milk and 4 teaspoons of Masala Chai over low heat for about 10 minutes, stirring constantly. When the tea is steeped and the milk is a golden brown shade, strain the tea leaves out and return to the stove. Add 3 Tbsp of vegan butter and let it melt, but never let the pot reach boiling point. When the butter is fully melted, remove the pot from heat and let the mixture cool slightly. It should be warm but not too hot or it will kill the yeast.

2. Pour mixture into a large mixing bowl and add the yeast packet. Let it activate for 10 minutes, then add 1 Tbsp of sugar and the salt and stir.

3. Next add in flour 1/2 cup at a time, stirring as you go. When the dough becomes too thick to stir, knead it on a lightly floured surface until it forms a loose ball. Coat a mixing bowl with canola oil and place the dough ball into it. Cover with plastic wrap and put it in a warm place to rise for about 1 hour.

4. Once the dough has risen roll it out into a thin rectangle with your rolling pin. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1 Tbsp cinnamon (pre-mixed together).

5. Tightly roll up the dough into a log with the seam facing down and slice into buns.  Place the buns in a buttered pan (square or  round). Brush with the remaining melted vegan butter and cover with plastic wrap. Set on top of the oven to let rise again while you preheat the oven to 350 degrees F.

6. Once the oven is hot, bake the rolls for about 25-30 minutes or until slightly golden brown and airy. Let them cool for a few minutes and then add the icing!


1. Again, heat the almond milk and chai tea on low heat in a saucepan on the stove until the tea is well steeped.

2. Strain out the tea leaves after about 10 minutes and add the liquid bit-by-bit to your cup of icing sugar in a bowl, stirring constantly. Stop adding liquid whenever the icing starts to form a thick glaze and the taste is noticeably chai infused (about 3 tsps liquid).

3. Add a dash of cinnamon (optional), stir, and pour icing over the warm buns. Serve immediately with your favourite cup of Sloane tea!