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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.
DO we cover them overnight in the fridge?
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
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!!!!
Hi Bev! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan
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!
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
Can I leave it covered in the fridge for two nights? Was planning to make them this morning but something came up.
Hey Lanie,
Yes that is totally fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
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?
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
Can I substitute the cardamom with anything? Thanks xx
Excited to try!
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
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.
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
These are the best cinnamon rolls I’ve ever eaten!
Love to hear that! Thank you!! xTieghan
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
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
made this for my flatmate and they turned out lovely! thanks for the recipe.
Thank you Aubrey! So glad this recipe turned out so well for the both of you! xTieghan
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
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
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?
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
How much active dry yeast would you use? Don’t have instant yeast. Thanks!
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
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!
Thank you for trying this Kelsie!! xTieghan
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.”
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