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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 | halfbakedharvest.com #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 | halfbakedharvest.com #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: 284 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chai Frosting

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.

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

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Comments

    1. Hey Lauren,
      You bet, just freeze after step 6. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 5 stars
    These were AMAZING!!! Best frosting and delicious! Bit hit with my kids too! Have tried tons of Tieghan’s Recipes and NONE have disappointed!!!!

    1. Hi Taylor,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  2. I accidentally added the 6 tablespoons of softened butter for the filling to the dough. It’s turning out okay actually and in the oven now! It’s just brioche now, right?!

  3. Hey Teighan girl!

    Am currently baking your rolls with some of my gal pals in college. I made a bit of a booboo while shopping for ingredients and got Cassava flour instead of regular! I am freaking out!!! Do you think my dough will be okay? Wish me luck. P.S please respond, I am a HUGE fan!!!

    xoxo
    Annadeerina

    1. Thanks. I really needed this, i usually dont have fun in the kitchen. But now I will. I owe you one BIG time danny girl.

      xoxo
      Anndeerina

  4. 5 stars
    Funny story – I was measuring out flour/yeast/salt to make your no-knead pizza dough yesterday, and realized I measured out 4 cups of flour instead of 3. So I looked through your cookbook and realized I could make this instead! Turned out perfectly – the best cinnamon rolls we’ve ever had! And yes, I started another batch of dough, and we had the feta stuffed pizza, too. 🙂

    1. Hi there! Yum, pizza and cinnamon roll bread are two of my favorite things! So glad you enjoyed both recipes 🙂 xTieghan

  5. Your “chai” frosting has no chai in it. Chai is actually tea, not the spices. Since your recipe only contains the spices and not actual tea, you can change the name to “spiced frosting.”

    This is why appropriating cultural foods is problematic. Most people don’t even understand the foods they’re appropriating.

    1. Masala chai = “mixed-spice tea”, by definition. And, although it can vary, those spices usually include some combo of cinnamon, cardamom, cloves, ginger, peppercorn, etc. This frosting uses those spices normally found in that tea, just without the actual tea leaves. So, not exactly sure how this would be seen as appropriation or why you’re trying to say it should be named something different. 🤷🏼‍♀️

    1. Hey Sydney,
      No adjustments needed, you can follow the recipe as is:) Let me know if you give the recipe a try! xTieghan

        1. Hi there! I would recommend forming the rolls then putting them in the fridge overnight and baking in the morning! 🙂 xTieghan

  6. 5 stars
    I have a fear of yeast, but this recipe looked so amazing that I figured I would try it out and pivot to pancakes if I bombed.
    But YaY — they baked up beautifully without that doughy midsection that can sometimes happen. Smelled amazing, and tasted even better! My son was visiting with friends, and they all pretty much raved, so I acted like I whip up this type of thing all the time. Definitely excited to make again!
    Note: This dough will be stickier and heavier than a pizza crust dough. So if you are new to working with yeast, and only familiar with making pizza crust due to 2020, don’t worry if the dough feels thick.

    1. Hey Pam,
      Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan

  7. Hi Tieghan! Do you think this frosting could be used to stuff and cover a Carrot Cake? It looks delicious! Thank you!

  8. 5 stars
    Hi Tieghan!! Love the recipe! Do you think I could use the same frosting for a Carrot Cake? Is it consistent enough? Thank you!!

    1. Hey Fran,
      Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Sure, that would be a fun idea! Happy Sunday! xTieghan

  9. 5 stars
    I made these for Christmas and they were delicious! I want to make them for Easter and another time during the week. I’ve doubled the recipe and want to save the other dough for later in the week. Should I freeze the extra dough or keep it refrigerated?

    1. Hey Tara,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! You can keep the dough in the fridge for a few days, otherwise I would freeze it. Happy Easter 🌷Tieghan

  10. I’m making these for Easter Sunday. They look amazing! Is there any reason I couldn’t make 9 smaller rolls and use 8×8 pan instead?

    1. Hey Kelly,
      I’m sure that would work just fine for you! I hope you enjoy the recipe, please let me know how they turn out! Happy Easter 🌷Tieghan

  11. 5 stars
    These cinnamon rolls were so very delicious!! I could not wait over night so I raised them and baked them in one go. They came out great. They were even good the next day. Thank you for sharing this recipe with us. That chai frosting was to die for.

  12. 5 stars
    Amazing every time we make it! Made them for Christmas Eve and Christmas and just today again since my toddler thinks that’s all I can bake!

  13. Love these, they’re so good! Quick question though. I’ve made these a couple of times and a friend also made them. The middle didn’t cook for either of us. Do you have any tips on how to fix this or maybe we are doing something wrong? We both cooked them for the specified amount of time and the top bottom and both ends were perfect. If we had cooked them longer they would have been burned.

    1. Hey Hannah,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! I would cook a little longer to cook the middle:) Happy Sunday! xTieghan

  14. 5 stars
    Hi!!

    I’ve 2 tips to share:

    1. To get a moist warm place for them to ride dampen a tea towel and place it over the bowl. Then put on the fan oven to 120F let it heat up and turn it off then pop in the bowl!

    2. Take a piece of dental floss and wrap it around the piece you want to cut when the roll is being cut into 6. If you cross the two ends over and pull in opposite directions away from the roll it will cut without getting out of shape,

    Enjoyyy :*

  15. Hi there! I made these rolls for New Year’s morning and absolutely loved them. However, I made the frosting the night before and the taste seemed a little off! Not sure if my cream cheese was old, or if I shouldn’t have made the frosting in advance. Is it ok to make the frosting early or should it be done the morning-of?

    1. Hey Julianna,
      Thanks for giving the recipe a try! It is totally fine to make the frosting the day before, if your cream cheese was old that would definitely affect the flavor! Please let me know how I can help! Happy New Year! xTieghan

    1. Hey Delaney,
      You can mix with a wooden spoon and knead by hand. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  16. 5 stars
    What a fantastic recipe, im no bread maker but I found this recipe easy because everything goes into the mixing bowl at one time and it’s accommodating of this cook’s errors, preferences and tools. I put the yeast in the bowl first and only realized that most of it did not get mixed in until I punched it down after first rise oops – however it did not seem to affect the rolls and they were so good I was asked for the recipe. Also I reduced the butter with cinnamon to half which was perfect for my taste and In my oven they needed to cook a bit longer than stated. Thank you for sharing

  17. Hi, I have a milk allergen and wanted to ask if you think I could use soy milk in place of the whole milk?

    Thanks,
    E

    1. Hey Elyssa,
      Yes, that will work out for you! Please let me know if you have any other questions. Happy Holidays! xTieghan

  18. Made these for my family for Christmas morning and they were a hit! Nice and fluffy. The cream cheese frosting was delicious!

    1. Hey Hailey,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  19. Hi!
    I am going to make these for Christmas 🙂 I am wondering is there a way you can make these ahead of time and freeze them before you bake them?
    Thanks!

    1. Hey Jessica,
      You can assemble these ahead of time, store in the fridge, and then bake Christmas morning. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Amy,
      You can use maple syrup in place of the honey. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  20. Hi there
    Just wondering if the chai frosting can be frozen and also, how long does it last just in the fridge? I love it so much that I wanted to make in bulk and use for other recipes – it’s too good!!!

    1. Hey Anita,
      Sure you could freeze the frosting or keep in the fridge for up to 1 week. I hope you love the recipe! xTieghan

    1. Hey Anne,
      I would knead by hand for 2-3 minutes. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Juliette,
      You can click on “metric” below the ingredient list for the metric conversion. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Talia,
      I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  21. Hello! Do I need a stand mixer for this recipe? I have just a handheld electric mixer but not a stand mixer. Any tips for how to make this recipe without one?

    1. Hey Caitlin,
      You can mix this with a wooden spoon and then knead by hand, just put some elbow grease into it:) I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

  22. Never mind my last post! I went ahead and baked them and they rose in the oven! Delish! Back to having a happy morning!

  23. 3 stars
    I am sooo disappointed. These came out like regular cinnamon rolls, but the reason I chose this recipe was for the lovely tall/popover look and mine do not look like this at all. My dough rose fine, and I am an experienced baker and I am not sure how mine look soooo different from those pictured here. Any tips would be appreciated. I used the correct type of yeast, and as I said it rose well at both rises. Please help! I wanted this to be my new go to holiday morning recipe but this morning for Thanksgiving they just look…like every other cinnamon roll.

    1. Hey Kyra,
      I am so sorry you had issues with this recipe. Was there anything that was adjusted at all? A different baking method? Did you bake in a loaf pan? If you use anything bigger then this would affect the results. I hope this helps for next time! xTieghan

  24. Everything went well but then the next morning when I took them out of the fridge they didn’t rise 🙁 what happened? Did I need to let them rise before putting them in the fridge? It’s a sad morning…

  25. I’ve made a lot of HBH recipes before but this one was a little tough. I agree with a lot of the comments and will make some changes when I try the recipe again. First, made these ahead to rise in the fridge overnight and they kind of shrunk back down and didn’t seem as nice and puffy as they were the when I put them in the fridge. Next time, I will make them the same day. Second, I baked them for 35 minutes and they were totally doughy in the middle. I think they need at least 10 more minutes in the oven if not more. Lastly, I agree with one comment about decreasing the amount of butter slightly. It kind of pools in the bottom of the pan and makes the bread seem even less done.

    1. Hi Katherine! I am sorry these did not turn out as expected! I hope they turn out better next time. If there is anything I can help with, please let me know! xTieghan

    1. Hey Jenn,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  26. Made this bread for brunch this morning. Such an easy recipe and boy was it a hit. Especially on a chilly autumn morning in New York with a hot cup of coffee…superb! Thanks for this delicious recipe TG!!!!

  27. 5 stars
    This was amazing! Easy bread to pull together, lovely to work with and roll, and so tender and delicious when done. I might add a tiny smidge less butter before sprinkling on the sugar/cinnamon mix, just because I felt like the amount of butter made the dough SEEM under-proved and under-baked, even though it actually wasn’t. On the other hand, I might keep all the butter, as the buttery melty sugar and cinnamon is delicious. I’m also looking forward to trying the other everyday bread recipes in the cookbook (and the apple cinnamon rolls with the chai frosting) !
    I let it prove overnight in the fridge, but I didn’t get as much rise as I wanted, so next time I’ll try getting up a bit early to do it all in one day.
    I’ve been cooking a bunch of recipes from both HBH books, and they’re all amazing–I’m test-driving the hasselback butternut squash for T’giving today, and will comment on that and the other ones I’ve tried later!
    Thank you, Tieghan, for the YUMMINESS!

    1. I am so happy this turned out so amazing for you, Elizabeth! Thank you so much for trying it! Also, I am so happy you are enjoying my books!! xTieghan

    1. Hey Lanie,
      Yes that is totally fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. I prepped these tonight and cut 10 rolls instead of 6, and rolled the dough from the shorter side of the rectangle. Do you think they will still turn out ok? They look great! Just smaller. Thinking I should just cook them in less time?

    1. Hey Laura,
      I would just decrease your baking time and keep an eye on them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Maggie,
      I would just omit the cardamom. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 5 stars
    Can’t wait to make these! Could you make them without a stand mixer by mixing by hand? My husband is military and we’re moving this thanksgiving without all our usual kitchen items.

    1. Hey Justine,
      Yes you can mix this by hand:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. Could this be doubled and baked in a 9×13 to make for a larger group? If so, would there be any adjustments to the measurements? Thank you! <3

    1. Hey Kay,
      For safe measure, I would do two separate batches. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. Hello!

    Is there any way to make these in advance and freeze them? Would love to bring them to a weekend away but would need to do it farther in advance than the night before.

    Thanks in advance!

    Rebecca

    1. Hey Rebecca,
      Yes I would assemble up until baking and freeze at that point. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. Looks delicious! If I were to double the recipe, would you recommend making the dough in two batches, or can I do it in one?

    1. Hey Jessica,
      I would do two separate batches. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey EP,
      I would use 3 teaspoons of instant yeast. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 5 stars
    Made this earlier this week and 5/5 would make this again! Cinnamon rolls + chai, what more could you ask for! Thanks for sharing this recipe!

  34. 5 stars
    These were delicious. I particularly liked how you just throw all the ingredients in the mixer and go. I get so annoyed when I have to proof the yeast etc. (Too impatient). The frosting was a yummy change from a standard cream cheese frosting. FYI- you are now like a part of our family conversation. “I am making Tieghan’s cinnamon rolls” or “I have another Tieghan recipe to try.”

    1. I am so happy these turned out so well for you all, Kristen! Also, I love that you are enjoying my recipes! I hope you continue to! Thank you!! xTieghan

  35. 5 stars
    I was craving cinnamon rolls around 7pm tonight and the time put into these bad boys is SOOOOOO incredibly worth it! 🤤🤤🤤🤤🤤🤤 I obviously couldn’t wait overnight to make then eat them haha, so I only let them rise the second time for an hour. The only things I changed was cutting them in half from how it was originally written (I wanted more for the week) and I didn’t have cardamom so I used nutmeg instead. This *literally* tastes like an eggnog chai latte as a cinnamon roll. My husband is going to flip in the morning! Can’t wait to have this again tomorrow morning with a cup of hot coffee!
    You did it again, Tieghan!

    1. YES!! I am so glad this turned out so well for you Kaley! Thank you for trying this! And this and a cup of coffee… YUM! xTieghan

  36. My milk is sour 🙁 do you think I can use heavy cream? We’re getting a hurricane tonight, we need yummy cinnamon rolls tomorrow!!

    1. Hey Megan,
      Yes heavy cream is fine to use! Stay safe:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rachel,
      I would keep these covered in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. These are fabulous! I love to cook but baking not so much. Because I love so many of your recipes
    I decided to give these a try. . I’m so glad I did. I have made them twice in the last week because my son says are the best dessert he’s ever had. Not to mention how amazing these look and smell right out of the oven. They’re absolutely delicious and just so darn pretty!

  38. 5 stars
    I just made these for the 3rd time today- they are my new favorite way to tell people how much I care about them. 🙂
    My Dad, a cinnamon roll aficionado, is smitten with this recipe, which says a lot because he’s set in his ways and loves my mom’s no-fills classic.
    The spices in the frosting elevate these rolls- adding warmth and elegance without being boastful. You hit the cream cheese ratio perfectly- it adds depth to the flavor without alienating buttercream purests
    THANK YOU for working so hard to create and test these recipes so the rest of us can take the guesswork out of deliciousness.

    1. Amazing!! I am so glad this turned out so well for you, Cassandra! Thank you so much for trying it! xTieghan

    1. Hi Carly,
      You can just use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. These absolutely hit the spot! And the fact you can make them the night before was even better! I will definitely make these again!!!!

  40. Hi! I made the cinnamon rolls a little bit ago with the baking time listed, they were very not done in the middle–still delicious but I maybe want them a little more done 🙂 I am about to retry again, any tips on how to gauge the cooking time better, does it ever take longer than the 35 minutes?

    1. Hi Peyton,
      All ovens do differ a bit so cook according to your oven. If they are not done, just keep baking. Please let me know if you have any other questions! xTieghan

  41. Wholly Moly!! These were delicious! The best cinnamon rolls I’ve ever had. Good reviews from all who ate them. Will make again.

  42. 5 stars
    I loved this! I chickened out and cut them smaller (15 rolls) and put into a 13×9. Baked for 30 minutes after bringing to room temperature. They just looked like they were going to get too huge for the loaf pan. Next time, I’ll definitely try it in the loaf pan, because that is what attracted me to this recipe in the first time.
    My husband doesn’t like glaze on cinnamon rolls (I know, right??!! But, I love him anyway! 😊) so I didn’t make the glaze. Instead, I put a bit of the spices for the glaze into the brown sugar mixture. OMG. It is delightful!
    This dough is delicious and so totally easy to work with. I did add the full 4 cups of flour and the dough was silky smooth without being heavy or dense.
    Thanks so much for sharing this recipe.

    1. Hi Chris! I am so glad these turned out so well for you! Also, love that you chose a brown sugar mixture too! Thank you so much! xTieghan

  43. 4 stars
    These were pretty good! I think next time i would roll them out thicker because the rolls weren’t quite as fluffy as I like. And I would also make them less tall like normal cinnamon rolls and bake in a baking pan vs bread pan so the icing is distributed more evenly rather than just on the top. I also didn’t have salted butter so they came out sweeter than I like, but overall they turned out good!

  44. 5 stars
    made these this morning! definitely planning on making them the night before in the future, but my family LOVED them! so easy and way better than our usual store-bought cinnamon rolls. didn’t realize they would rise so much but definitely not complaining about the jumbo rolls we ended up with.

    1. Thank you so much Emily!! I am so glad this recipe turned out so well for you! Please let me know if there are any questions I can help with! xTieghan

  45. Hi question: I put them in over night and didn’t realize you were supposed to cover with plastic wrap. I brought them to room temperature or so I thought for an hour. They are still not completely cooked. How long do you leave yours out from the fridge if you make them overnight? When I made them outright it was perfect. Now there are tough pieces from being exposed overnight, and they are needing to be covered with tin foil to prevent over baking the top. Any suggestions? It takes a lot to do in the morning, so I’d like to perfect over night prep.

    1. Hey Summer, yes it is important to cover the rolls overnight or they risk becoming very dried out and tough while baking. Make sure to cover the rolls overnight next time, then leave them on the counter 30 minutes prior to baking to come to room temp. This should work perfectly for you! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  46. The spiral up look is definitely unique. Will that naturally happen in the loaf pan, or did you do anything special to get them to raise upwards like the picture?

    1. Hi Danni! That should naturally happen when you put them into the loaf pan! Just make sure to follow all directions ? I hope you love these! xTieghan

  47. 3 stars
    I made these and as the recipe said, I put them in the fridge overnight and brought them back to room temp before baking…. but they shrunk in the fridge! They turned out wrinkly, tough and not fluffy. If you are making these the night before I would highly recommend leaving them out to proof and don’t put them in the fridge.

    1. Hi Reva! I am sorry this recipe did not turn out as expected, but I did not have this problem.. Is there anything that could have gone wrong while making these? xTieghan

    1. 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

  48. 5 stars
    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.

  49. 5 stars
    So indulgent and delicious. For those wondering, I used unsweetened almond milk instead of whole milk and they turned out great!

    1. 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

  50. 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!!

  51. 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.

  52. 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?

    1. Hi Reva,
      They should rise again after coming back to room temp. I hope they turned out okay after you baked them!

  53. 5 stars
    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!

  54. 5 stars
    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.

    1. 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

  55. I made these this morning and found that they completely overfilled the pan and expanded way too much in the oven. Any suggestions?

    1. 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

    1. 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

  56. 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!

    1. 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

    1. 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

  57. 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!

    1. 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

  58. 5 stars
    Made this for Christmas morning and they were seriously the best cinnamon buns we ever had. I cant believe how easy either!

  59. 5 stars
    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

    1. 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.

    1. 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

    1. 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

    1. 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

    1. 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

    1. 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