Mix together in a small bowl and set aside.

In a medium saucepan, combine all ingredients and heat

Bring to a simmer. Stir occasionally to ensure all the ingredients are well blended. Set aside.

In a large bowl, combine 1/4 cup warm water and yeast.

Let stand 5 minutes until yeast dissolves.

Add in 1/2 cup AP flour, sugar, milk, eggs, vanilla extract, salt, and cardamom.

Beat together with a whisk or in an electric mixer until well mixed.

Then slowly beat in 2 1/4 cups of AP flour. This works either in an electric mixer or by hand.

Knead until it forms a dough. About 10 minutes by hand or 5 to 7 minutes in a mixer on low.

Once the dough has formed, add in 6 tbsp very soft butter.

Knead well until butter is incorporated into dough and the dough no longer sticks to the bowl.

Cover bowl with plastic wrap and let rise for about 1 1/2 hours until doubled.

Punch down the dough. Knead for a minute. Cover and put in the fridge for 4 to 12 hours until doubled again.

Once the dough has risen, fill each section of a muffin pan with 1 tbsp of brown sugar rum sauce.

Roll out the dough till it’s about 18 inches wide and evenly long. A rough rectangle is what we’re looking for.

Spread 2 tbsp butter onto rolled out dough.

Sprinkle chai spice mixture evenly over the butter.

Roll the dough into a log.

Cut into 1 1/2 inch slices.

Place each slice into a muffin section with sugar sauce.

Cover with plastic wrap or tea towel and let rise for 45 to 60 minutes.

Preheat oven to 350 degrees

Bake sticky buns for about 19 to 23 minutes until puffed up and golden brown.

Remove from the muffin pan with tongs.

Pour and additional 1 tbsp of brown sugar run sauce over each sticky bun. Let cool.