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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.

side angled photo of Overnight Cinnamon Roll Bread with Chai Frosting

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.

Overnight Cinnamon Roll Bread with Chai Frosting | #cinnamonrolls #christmas #breakfast

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!

Overnight Cinnamon Roll Bread with Chai Frosting | #cinnamonrolls #christmas #breakfast

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

Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
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.


Chai Frosting


  • 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.
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Overnight Cinnamon Roll Bread with Chai Frosting | #cinnamonrolls #christmas #breakfast

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    1. Hi Katelyn,
      I would say at least 2 hours. Please let me know if you have any other questions, I hope this recipe turns out well for you! xx

    1. Hi Margaux,
      Yes, that is just fine for you to do! Please let me know if you have any other questions! xT

  1. 5 stars
    I have had this recipe pinned for a while and now I am kicking myself for not making it sooner! It’s the best cinnamon roll recipe I’ve tried. I love that I can make it the night before for an easy breakfast the next day. I think I’ll try making them a smaller pinwheel size too like the ones you get at the store premade. Will definitely be trying more recipes from hbh!

    1. Hey Katelyn,
      Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT

  2. I don’t have a stand mixer, so could I easily make these with a hand mixer? Should I start with the mixer then switch to my hands to “mix” for the next 4-5 minutes?

    1. Hey Genna,
      I would mix with a wooden spoon and knead by hand until you have a smooth dough ball. Please let me know if I can help in any other way, I hope you love this recipe! xT

  3. 5 stars
    These are amazing! I read the comments about the rolls being soggy in the middle. I refrigerated overnight and, in the morning, put the loaf pan in a shallow warm water bath and inverted another loaf pan on top to make sure it all came to room temp evenly. It baked the full 35. (I also used 10 g regular yeast and proofed it in the warm milk.)

    1. Hey Katie,
      Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx