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Overnight Cinnamon Roll Bread with Chai Frosting. Homemade cinnamon rolls are always impressive, but switching things up and turning your rolls into a beautiful bread keeps things simple and easy, yet every bite is still just as delicious. And the chai frosting…it’s as good as it sounds, not too sweet and spiced just right. And when drizzled over this swirly cinnamon bread, it melts into every nook and cranny. I let the dough rise overnight in the fridge and bake it up in the morning. Perfect for a holiday breakfast or as a weekend morning treat.
Sharing a special recipe today straight from Half Baked Harvest Super Simple and in partnership with Williams-Sonoma. This overnight cinnamon roll bread is a go-to holiday breakfast. This is the easiest to bake up and everyone LOVES them! If you’re in need of a delicious breakfast for your family this holiday season, make it this cinnamon roll bread.
To make the bread…
Make a very basic, everyday bread dough that uses instant yeast to speed up the rising times. Let the dough rise a bit, then roll it out and sprinkle with a brown sugar cinnamon mix. I like to use brown sugar for a nice depth of flavor. And I also like to go heavy on the cinnamon…of course.
Roll the dough, cut into 6 giant rolls and place in a loaf pan to rise. Next, you have two options. You can do a quick rise or you can let the rolls rise overnight in the fridge. I love to make these a day or two ahead and let them rise in the fridge. That way, in morning, all I have to do is bake and frost.
For the frosting, I made something extra special…a Chai spiced cream cheese frosting.
Chai spices, cream cheese, and plenty of vanilla. Simple, easy, and so delicious!
My favorite products to create this cinnamon roll bread.
This is my go-to loaf pan.
My very favorite stand mixer.
And my trusty cooling rack.
Lastly, enter for a chance to win all of my favorite kitchen products here.
If you make this overnight cinnamon roll bread with chai frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Overnight Cinnamon Roll Bread with Chai Frosting
Servings: 6
Calories Per Serving: 892 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup warm whole milk
- 1 packet instant dry yeast
- 1 tablespoon honey
- 2 large eggs, beaten
- 4 tablespoons salted butter, melted
- 3½ to 4 cups all-purpose flour
- ½ teaspoon kosher salt
- 6 tablespoons very softened salted butter, plus more for greasing
- ¾ cup packed light brown sugar
- 1½ teaspoons ground cinnamon
Chai Frosting
- 4 ounces cream cheese, at room temperature
- 4 tablespoons salted butter, at room temperature
- 1½ teaspoons pure vanilla extract
- 1½ cups confectioners’ sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1/4 teaspoon ground cardamon
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, honey, eggs, butter, 3½ cups of flour, and the salt. Beat until the flour is completely incorporated, 4 to 5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.2. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.3. Make the rolls. Butter a 9x5-inch loaf pan and line with parchment paper. In a small bowl, combine the brown sugar and cinnamon and set aside.4. When the dough has doubled in size, turn it out onto a lightly floured work surface, punch it down, and roll it into a ball using your hands. Roll the dough into a rectangle (approximately 12 x 18 inches).5. Spread the softened butter over the dough and sprinkle it with the cinnamon sugar. Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. Pinch along the edges of the log to seal it.6. Cut the log into 6 rolls and place them cut side up in the prepared pan. Cover and let rise 45 minutes to 1 hour in a warm place or up to overnight in the fridge. Bring the dough to room temperature before baking.7. Preheat the oven to 350 degrees F. Place the pan on a rimmed baking sheet and bake until browned on top, 30 to 35 minutes. If the bread is browning too quickly, cover it with foil. Let cool 5 minutes before turning it out onto a rack.8. Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, beat together the cream cheese, butter, and vanilla until fluffy. Gradually beat in the confectioners’ sugar, cinnamon, allspice, ginger, and cardamom until combined.9. Spread the frosting over the warm bread. Serve immediately. Store any leftovers refrigerated in an airtight container for up to 3 days.
This post was originally published on December 13, 2019
Hi there, can you let these rise for 2 days in the fridge?
Hey Lauren!! I am sure 2 days will be fine, but I wouldn’t let it sit any longer. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tieghan!
These look amazing – quick question – when you roll up the dough, do you roll it from the longer side or shorter side? You say “the side closest to you” but that could be different! I am assuming you’d roll up along the longer side and have longer but thinner rolls based on the photo, but thought I would check!
Hi Lauren! Yes, I roll from the longer side! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Made this for Christmas morning and they were seriously the best cinnamon buns we ever had. I cant believe how easy either!
Thank you so much Rebecca! I am so glad this turned out so well for you! xTieghan
Skip steps 1-7 & 9, just make frosting in step 8, eat out of bowl.
Haha that works too! Thank you Karen!! xTieghan
I made them both following your excellent recipe and a vegan version for my daughter…loved, loved them both and were a hit this morning,,,thank you
Thank you so much Triza! xTieghan
Can I use active dry yeast if instant dry yeast is dead?
Of course! Just mix the yeast with the warm milk and honey and let sit for 5-10 minutes, until it is foamy on top. Then continue on as directed.
Can I use active dry yeast if my instant yeast is dead?
HI! Of course! Just mix the yeast with the warm milk and honey and let sit for 5-10 minutes, until it is foamy on top. Then continue on as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Would this work with a gluten free all purpose flour substitute?
Hi Caitlin! I have not tried it, but I am sure it will turn out well! Many people use Cup4Cup! xTieghan
Hi! What would I need to modify in order to use my live sourdough yeast culture instead of instant yeast?
HI! I am sorry, I am not very familiar with using live cultures and I don’t feel comfortable advising you on this. I would try googling it and seeing what you find out. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
These look incredible! We always make cinnamon rolls for Christmas Breakfast! We’re going to have to try this chai frosting this year!
Paige
http://thehappyflammily.com
Yes I hope you do! Thank you so much Paige! xTieghan
Made these yesterday from the cookbook! The chai frosting is seriously amazing! <3
I am so glad you loved these Amber! Thank you so much! xTieghan
Hi. What do u cover the rolls with when rising overnight in the fridge??
HI! I cover the rolls with plastic wrap.Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Did I overlook the amount of cardamom?
HI! You need 1/4 teaspoon ground cardamon. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
If you let the bread rise in the fridge, do you need to let it come to room temp before baking?
Hi! Yes, let the bread come to room temp before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Have been looking at them in HBH SS, they look so good! x
Thank you Kelly! xTieghan