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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
Can you make more, smaller buns like your other cinnamon bun recipes?
Hi Tiana,
This recipe is designed to be more like a bread, so I would recommend using a different recipe if you just want regular cinnamon rolls! Please let me know if you have any other questions! xTieghan
Made these today and they are huge and yummy! I did put some raisins on half the dough before rolling up as some of us like them in our cinnamon rolls.
Thank you so much Kim! I am so glad to hear that! xTieghan
So indulgent and delicious. For those wondering, I used unsweetened almond milk instead of whole milk and they turned out great!
Thank you so much Laura! I am so glad this recipe turned out so well for you! xTieghan
I’m wondering about missing the dough in my bread machine. Thoughts? Anyone tried?
Hi Carole,
I have not tried this in a bread machine but works totally fine with a wooden spoon and kneading by hand for a few minutes. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
I have made these a few times and love them so so much!! Do you think unsweetened almond milk would work if I don’t have whole milk on hand?
Thank you!!
Hi Alicia,
Yes, the almond milk will work! Thanks so much for trying the recipe! xTieghan
Do you have to use whole milk?
Hi Georgina,
You can use another milk that you enjoy. I hope you love the recipe!
these turned out fabulous !!
Thank you so much! xTieghan
I would really encourage you to edit this recipe a tiny bit. I just went to make these and ended up having to throw away all the dough. In step 1 you say to add the butter. When looking at the ingredients, there is melted and soft butter. So for step one I added both. It wasn’t until I went to get the next steps ready (after the dough was proofing) that I see you put the soften butter on the dough with the brown sugar cinnamon mix. I think a simple “add the butter (melted only)” would help with this. Hopefully I can get more flour and try again tomorrow! I was really looking forward to these treats.
Thank you so much Victoria! xTieghan
I made these last night and put them in the fridge overnight. This morning they had shrunken back down to their pre-proofed size 🙁 i let them come back to room temp but they didn’t rise again. Is that supposed to happen?
Hi Reva,
They should rise again after coming back to room temp. I hope they turned out okay after you baked them!
These were so good! Perfectly soft and fluffy on the inside, letting rise overnight really makes it amazing. Didn’t use as much filling as advised because I’m not too sweet, and it made them perfect. Thanks for this great recipe!
Thank you so much Camille! I am so glad this turned out so well for you! xTieghan
They turned out perfect! And I love the icing. I’m not a chai spice fan, but this was a little something different and I think the spices added something to the sweetness of the icing.
Yes! I am so glad this turned out so well for you, Anita! Thank you for trying it! xTieghan
Hi, what measure is “a packet of yeast” ?
Hi Graeme! It is 1/4 oz. or 2 1/4 teaspoons of yeast! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
I made these this morning and found that they completely overfilled the pan and expanded way too much in the oven. Any suggestions?
Hey Kylie!! Next time, divide the dough between 2 loaf pans and make 2 loves of cinnamon roll bread. Sounds like yours is just rising a lot! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hey! I don’t have a stand up mixer, can i mix by hand?
HI! Yes, you can mix using a wooden spoon, then knead the dough with your hands until it forms a smooth ball. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! Can’t wait to try these – do I have to line the buttered pan with parchment paper? I’m all out, please let me know, thanks!
Hi jess! Yes, I do recommend lining the pan with parchment to help prevent sticking. If you don’t have, make sure to grease the pan well with butter instead. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan