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Recipes
Overnight Cinnamon Rolls with Chai Frosting
Recipe

18 INGREDIENTS • 14 STEPS • 2HRS 30MINS

Overnight Cinnamon Rolls with Chai Frosting

Prepare these Cinnamon Rolls the night before, then bake them up in the morning for a special weekend breakfast treat. A perfect treat for your family as they roam into the kitchen on that lazy weekend morning. Just a light coating of not-too-sweet icing and you’re all enjoying some Overnight Cinnamon Rolls with Chai Frosting.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Prepare these Cinnamon Rolls the night before, then bake them up in the morning for a special weekend breakfast treat. A perfect treat for your family as they roam into the kitchen on that lazy weekend morning. Just a light coating of not-too-sweet icing and you’re all enjoying some Overnight Cinnamon Rolls with Chai Frosting.
2HRS 30MINS
Total Time
$1.83
Cost Per Serving
Ingredients
Servings
6
us / metric
Dough & Filling
Whole Milk
1 cup
Whole Milk
Instant Dry Yeast
1 packet
(2 1/4 tsp)
Honey
1 Tbsp
Salted Butter
4 Tbsp
Salted Butter, melted
Unbleached All-Purpose Flour
3 1/2 cups
Unbleached All Purpose Flour
plus 1/2 cup if needed
Kosher Salt
as needed
Salted Butter
1/3 cup
Salted Butter, softened
plus more for greasing pan
Brown Sugar
3/4 cup
Brown Sugar, firmly packed
Ground Cinnamon
2 tsp
Ground Cinnamon
Chai Frosting
Cream Cheese
1/2 cup
Cream Cheese, room temperature
Salted Butter
4 Tbsp
Salted Butter, room temperature
Pure Vanilla Extract
2 tsp
Pure Vanilla Extract
Powdered Confectioners Sugar
1 1/2 cups
Powdered Confectioners Sugar
Ground Cinnamon
as needed
Ground Cinnamon
Ground Allspice
as needed
Ground Ginger
as needed
Ground Cardamom
as needed
Ground Cardamom
Nutrition Per Serving
VIEW ALL
Calories
846
Fat
37.2 g
Protein
13.0 g
Carbs
119.2 g
Add to plan
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Overnight Cinnamon Rolls with Chai Frosting
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Makes 6 large cinnamon rolls.

Store any leftovers refrigerated in an airtight container for up to 3 days. Gently reheat before serving.
Cooking InstructionsHide images
step 1
Start by making the dough. In the bowl of a stand mixer fitted with the dough hook, combine the Whole Milk (1 cup), Instant Dry Yeast (1 packet), Honey (1 Tbsp), Farmhouse Eggs® Large Brown Eggs (2), Salted Butter (4 Tbsp), Unbleached All Purpose Flour (3 1/2 cups), and Kosher Salt (as needed). Beat until the flour is completely incorporated, 4-5 minutes.
step 1 Start by making the dough. In the bowl of a stand mixer fitted with the dough hook, combine the Whole Milk (1 cup), Instant Dry Yeast (1 packet), Honey (1 Tbsp), Farmhouse Eggs® Large Brown Eggs (2), Salted Butter (4 Tbsp), Unbleached All Purpose Flour (3 1/2 cups), and Kosher Salt (as needed). Beat until the flour is completely incorporated, 4-5 minutes.
step 2
Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
step 2 Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
step 3
Butter a 9x5-inch loaf pan and line the bottom with parchment paper.
step 4
In a small bowl, combine the Brown Sugar (3/4 cup) and Ground Cinnamon (2 tsp); set aside.
step 4 In a small bowl, combine the Brown Sugar (3/4 cup) and Ground Cinnamon (2 tsp); set aside.
step 5
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 12x18-inches.
step 5 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 12x18-inches.
step 6
Spread the Salted Butter (1/3 cup) over the entire surface of the dough. Top it off with an even scattering of the cinnamon-sugar mixture.
step 6 Spread the Salted Butter (1/3 cup) over the entire surface of the dough. Top it off with an even scattering of the cinnamon-sugar mixture.
step 7
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.
step 7 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.
step 8
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.
step 8 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.
step 9
Preheat the oven to 350 degrees F (180 degrees C).
step 10
Place the pan on a rimmed baking sheet and bake until cooked through and browned on top, 30-40 minutes. If the bread is browning too quickly, cover it with foil for the remainder of oven time.
step 10 Place the pan on a rimmed baking sheet and bake until cooked through and browned on top, 30-40 minutes. If the bread is browning too quickly, cover it with foil for the remainder of oven time.
step 11
Let cool for 5 minutes before turning it out onto a rack.
step 11 Let cool for 5 minutes before turning it out onto a rack.
step 12
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 (1/2 cup), Salted Butter (4 Tbsp), and Pure Vanilla Extract (2 tsp) until fluffy.
step 12 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 (1/2 cup), Salted Butter (4 Tbsp), and Pure Vanilla Extract (2 tsp) until fluffy.
step 13
Gradually beat in the Powdered Confectioners Sugar (1 1/2 cups) that's been mixed with the Ground Cinnamon (as needed), Ground Allspice (as needed), Ground Ginger (as needed), and Ground Cardamom (as needed). Beat until thoroughly combined.
step 13 Gradually beat in the Powdered Confectioners Sugar (1 1/2 cups) that's been mixed with the Ground Cinnamon (as needed), Ground Allspice (as needed), Ground Ginger (as needed), and Ground Cardamom (as needed). Beat until thoroughly combined.
step 14
Spread the frosting over the warm rolls. Serve immediately with additional frosting on the side.
step 14 Spread the frosting over the warm rolls. Serve immediately with additional frosting on the side.
Tags
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Breakfast
Brunch
Shellfish-Free
Fall
Vegetarian
Dessert
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