Overnight Cinnamon Roll Bread with Chai Frosting. Turning your rolls into a beautiful bread keeps things simple and easy, yet every bite is still delicious!
- 1 tablespoon honey
- 2 large eggs, beaten
- 4 tablespoons salted butter, melted
- 6 tablespoons very softened salted butter, plus more for greasing
- ¾ cup packed light brown sugar
- 3½ to 4 cups all-purpose flour
- 1 cup warm whole milk
- 1 packet instant dry yeast
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- 1½ cups confectioners’ sugar
- ½ teaspoon ground cinnamon
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 4 ounces cream cheese, at room temperature
- 4 tablespoons salted butter, at room temperature
- 1/4 teaspoon ground cardamon
- 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.
- Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Spread the frosting over the warm bread. Serve immediately. Store any leftovers refrigerated in an airtight container for up to 3 days.