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overnight cinnamon rolls with chai frosting

overnight cinnamon rolls with chai frosting

Based on a recipe from Half Baked Harvest Super Simple

Prepare these beauties the night before, then bake them up in the morning for a special weekend breakfast treat.

Servings 6 large cinnamon rolls
Author Rosemary Stelmach

Ingredients

Dough & FIlling

  • 1 cup whole milk
  • 1 packet dry instant yeast (2 1/4 teaspoons)
  • 1 tablespoon honey
  • 2 large eggs, beaten
  • 4 tablespoons salted butter, melted
  • 3 1/2 cups unbleached all-purpose flour (plus 1/2 cup more, if needed)
  • 1/2 teaspoon kosher salt
  • 6 tablespoons salted butter, very softened (plus more for greasing pan)
  • 3/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon

Chai Frosting

  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons salted butter, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamon

Instructions

  1. Make the dough:  In the bowl of a stand mixer fitted with the dough hook, 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 in small amounts until you reach the proper consistency.

  2. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.

  3. Butter a 9x5-inch loaf pan and line the bottom with parchment paper. In a small bowl, combine the brown sugar and cinnamon; set aside.

  4. Form the rolls: 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 measuring about 12 x 18 inches.

  5. Spread the softened butter over the entire surface of the dough. Top it off with an even scattering of the cinnamon sugar mixture. Starting with the long edge closest to you, tightly roll up the dough into a log. Pinch along the edges of the log to seal it as you proceed.

  6. Cut the log into 6 rolls and place them cut side up in the prepared loaf pan. Cover and let rise 45 minutes to 1 hour in a warm place OR overnight in the fridge. Be sure to bring the dough to room temperature before baking.

  7. Preheat the oven to 350°F. Place the pan on a rimmed baking sheet and bake until cooked through and browned on top, 30 to 40 minutes. If the bread is browning too quickly, cover it with foil for the remainder of oven time. Let cool 5 minutes before turning it out onto a rack.

  8. Meanwhile, 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 powdered sugar that's been mixed with the cinnamon, allspice, ginger, and cardamom. Beat until thoroughly combined.

  9. Spread the frosting over the warm rolls. Serve immediately with additional frosting on the side.

  10. Store any leftovers refrigerated in an airtight container for up to 3 days. Gently reheat before serving.