Overnight Cinnamon Roll Bread with Chai Frosting.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Overnight Cinnamon Roll Bread with Chai Frosting
Overnight Cinnamon Roll Bread with Chai Frosting. Turning your rolls into a beautiful bread keeps things simple and easy, yet every bite is still delicious!
- 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
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.