Overnight Cinnamon Roll Bread with Chai Frosting As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 35 minutes Prep Time 1 hour Cook Time 35 minutes Rating 4.35 out of 5 stars (325) Ingredients 6 servings 1 cup warm whole milk1 packet instant dry yeast1 tablespoon honey2 large eggs, beaten4 tablespoons salted butter, melted3½ to 4 cups all-purpose flour½ teaspoon kosher salt6 tablespoons very softened salted butter, plus more for greasing¾ cup packed light brown sugar1½ teaspoons ground cinnamon4 ounces cream cheese, at room temperature4 tablespoons salted butter, at room temperature1½ teaspoons pure vanilla extract1½ cups confectioners’ sugar½ teaspoon ground cinnamon¼ teaspoon ground allspice¼ teaspoon ground ginger1/4 teaspoon ground cardamon Calories DessertsKid-FriendlyBakingDairyEggsBreakfastIntermediateWinterThanksgivingChristmasFallBrunchGrainsSpicySweetEasterCreamyBirthdays ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 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.
