In a measuring cup or heat-safe bowl, heat the milk until near-boiling. Add in the chai tea bags, and allow to steep for 10-15 minutes, until milk is light brown.

In a large bowl, combine the still-warm milk, oil, and ¼ cup of sugar. Sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.

Afterwards, mix in the 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.

After the first rise, add in the salt, baking powder, baking soda, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!

After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!

Grease a 9x13 pan with butter. Divide your dough into 12 equal parts, and roll each into buns. Place in prepared pan.

Spray buns with water, cover the pan with a tea towel, and allow buns to rise one more hour.

When ready to bake, preheat oven to 375F.

In a small bowl, whisk together the flour and water for the crosses until a soft, slightly runny mixture forms. Pour into a zip-top bag, snip the corner, and draw crosses on top of your buns.

Immediate put buns in the oven, and bake for 18-20 minutes, until golden brown and dry on top.

When buns are ready, brush the tops with butter, and sprinkle on cinnamon sugar.

*Alternatively, you can top the buns with a glaze: mix ¼ cup water and ¼ sugar in a small pot, and heat until sugar is melted and boiling. Brush on top of the prepared buns*