Imagine waking to the smell of freshly baked Overnight Cinnamon Rolls with Chai Frosting filling the house—prepared the night before, baked in the morning, and served warm for a relaxed weekend breakfast.
This make-ahead method is simple: mix and shape the dough the evening prior, refrigerate, then allow the rolls to come to room temperature and bake the next morning. Finish with a creamy chai-spiced frosting for a crowd-pleasing treat.
Ingredients for the dough
- Whole milk – whole milk gives the best texture, though reduced-fat milk will work.
- Instant yeast – use instant (no proofing required) and check the expiration date.
- Honey – adds subtle sweetness and helps feed the yeast.
- Eggs – large eggs, beaten.
- Salted butter – some melted for the dough and some softened for spreading when forming the rolls.
- Unbleached all-purpose flour – good-quality flour improves texture. Use the amount listed in the ingredients.
- Kosher salt – if substituting table salt, reduce the amount accordingly.
- Light brown sugar – offers a caramel note; dark brown sugar can be used for a deeper flavor.
- Ground cinnamon – for the filling.
Make the dough
The dough is straightforward, especially with a stand mixer and dough hook. If mixing by hand, expect to knead a bit longer.
- Attach the dough hook if using a stand mixer.
- Combine the milk, instant yeast, honey, eggs, melted butter, 3½ cups flour, and salt.
- Knead 4–5 minutes until the flour is fully incorporated; add up to ½ cup more flour if the dough is sticky.
Hand mixing option
- When mixing by hand, add flour gradually and stir with a wooden spoon or dough whisk.
- Finish by kneading with your hands for about five minutes until smooth.
- Cover the bowl with plastic wrap and let rise at room temperature until doubled, about 1 hour.
- Prepare a 9×5-inch loaf pan: butter and line the bottom with parchment paper.
- Mix the brown sugar and cinnamon for the filling and set aside.
- Once doubled, turn the dough onto a lightly floured surface, punch it down, and form a ball.
- Roll into a rectangle roughly 12×18 inches (an oval or circle is fine—trim and patch any uneven edges).
- Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
Form and cut the rolls
- Starting from the long edge closest to you, roll the dough tightly into a log and pinch the seam to seal.
- Cut into 6 equal pieces and place cut-side up in the prepared loaf pan.
- Cover and let rise 45–60 minutes at room temperature, or refrigerate overnight. Bring to room temperature before baking.
Bake
- Preheat oven to 350°F (177°C).
- Place the loaf pan on a rimmed baking sheet to catch drips.
- Bake 30–40 minutes until cooked through and golden; tent with foil if browning too quickly. Let rest 5 minutes before removing from the pan to a cooling rack.
Chai Frosting — ingredients and notes
- Cream cheese – at room temperature; Neufchâtel can be used for a lighter option.
- Salted butter – softened to room temperature.
- Pure vanilla extract – offers the best flavor.
- Powdered sugar – for a smooth, creamy texture.
- Chai spices – cinnamon, allspice, ginger, and cardamom for warm, spiced notes.
About chai
Chai evokes a creamy, spiced tea flavor. Though this frosting contains no brewed tea, the blend of spices recreates the familiar chai profile—wonderful on cinnamon rolls and versatile enough for cupcakes or cookies.
- In a mixer with the paddle attachment or with a hand mixer, beat cream cheese, butter, and vanilla until fluffy.
- Whisk the chai spices into the powdered sugar, then gradually beat into the cream cheese mixture until smooth and fully combined.
Let the baked rolls rest in the pan for about five minutes, then transfer them to a cooling rack. While still warm, spread the chai frosting generously over the rolls so it melts slightly into the swirls.
Serve and store
- Serve immediately with extra frosting on the side for those who want more.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; gently rewarm before serving.
Your Overnight Cinnamon Rolls with Chai Frosting are ready—enjoy!
Overnight Cinnamon Rolls with Chai Frosting
Prepare the rolls the night before and bake in the morning for a special breakfast treat.
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 cardamom
Instructions
- Make the dough: In a stand mixer fitted with a dough hook, combine milk, yeast, honey, eggs, melted butter, 3½ cups flour, and salt. Mix 4–5 minutes until incorporated; add up to ½ cup more flour if sticky.
- Cover and let rise at room temperature until doubled, about 1 hour.
- Butter and line a 9×5-inch loaf pan with parchment. Mix brown sugar and cinnamon for the filling.
- Turn the dough onto a floured surface, punch down, and roll into a 12×18-inch rectangle.
- Spread softened butter over the dough, sprinkle the cinnamon-sugar, then roll tightly into a log and pinch the seam.
- Cut into 6 rolls and place cut-side up in the prepared pan. Cover and let rise 45–60 minutes at room temperature, or refrigerate overnight. Bring to room temperature before baking.
- Preheat oven to 350°F. Place the pan on a rimmed baking sheet and bake 30–40 minutes until golden and cooked through. Tent with foil if browning too fast. Let rest 5 minutes, then turn out onto a rack.
- Make the frosting: Beat cream cheese, butter, and vanilla until fluffy. Whisk spices into powdered sugar, then gradually beat into the cream cheese mixture until smooth.
- Spread frosting over warm rolls and serve immediately with extra frosting on the side.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; gently reheat before serving.
