Overnight Cinnamon Rolls with Chai Spice Frosting
Soft, pillowy cinnamon rolls made with an overnight cold fermentation option for convenience and enhanced flavor. Warm dough is rolled with cinnamon-brown sugar filling, then topped with a creamy chai-spiced cream cheese frosting featuring cardamom, ginger, and allspice. Perfect for weekend breakfasts, holiday mornings, or special brunches. The overnight rise develops complexity while the aromatic frosting adds unexpected warmth beyond traditional vanilla icing.
Ingredients
- 1 cup whole milk, room temperatureoat milk1:1dairy-free vegandairy-free
note: may need extra 1-2 tsp flour for dough hydration
Full guide → - 1 packet instant dry yeast
- 1 tablespoon honey
- 2 large eggsflax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min)2 eggsvegan
note: dough may be slightly less fluffy
Full guide → - 4 tablespoon salted butter, softened
- 3 ½ cup unbleached all-purpose flourbread flour1:1adds chewiness
note: may need 1-2 tbsp less liquid
- ½ teaspoon kosher salt
- 6 tablespoon salted butter, softened
- ¾ cup brown sugar, packed
- 1 ½ teaspoon ground cinnamon
- 4 ounce cream cheese, softenedvegan cream cheese1:1veganFull guide →
- 1 ½ teaspoon pure vanilla extract
- 1 ½ cup powdered confectioners sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
Instructions
- 1
Combine milk, yeast, honey, eggs, butter, flour, and salt in stand mixer with dough hook; beat until flour fully incorporated, about 4-5 minutes.
- 2
Cover with plastic wrap and let rise at room temperature until doubled, about 1 hour.
- 3
Butter 9x5-inch loaf pan and line bottom with parchment paper.
- 4
Mix brown sugar and cinnamon in small bowl.
- 5
Turn dough onto floured surface, punch down, and roll into ball. Roll into 12x18-inch rectangle.
- 6
Spread butter over dough surface and scatter cinnamon-sugar mixture evenly.
- 7
Starting from long edge, tightly roll dough into log, pinching edges to seal.
- 8
Cut log into 6 rolls and place cut side up in prepared pan. Cover and let rise 45 minutes to 1 hour in warm place, or cover and refrigerate overnight. If chilled, bring to room temperature before baking.
- 9
Preheat oven to 350 degrees F.
- 10
Place pan on rimmed baking sheet and bake until cooked through and browned on top, 30-40 minutes. Cover with foil if browning too quickly.
- 11
Cool 5 minutes before turning out onto rack.
- 12
Beat cream cheese, butter, and vanilla in stand mixer with paddle attachment until fluffy.
- 13
Gradually beat in powdered sugar mixed with cinnamon, allspice, ginger, and cardamom until combined.
- 14
Spread frosting over warm rolls and serve immediately.
Tips
Overnight cold fermentation develops deeper flavor and makes morning baking easier: prepare through step 8, refrigerate covered, then bring to room temperature before baking the next day.
Watch oven temperatures carefully; rolls brown quickly at 350F. Tent with foil partway through if tops darken before interiors cook through.
Spread frosting while rolls are still warm so it melts slightly and adheres better, creating a silkier texture.
Good to Know
Cover cooled rolls with plastic wrap or store in airtight container at room temperature up to 2 days. Refrigerate up to 5 days. Unfrosted rolls freeze up to 3 months.
Prepare dough through step 8 and refrigerate overnight or up to 2 days. Bring to room temperature, then proceed with baking. Alternatively, bake rolls completely, cool, then freeze unfrosted up to 3 months; thaw and frost before serving.
Serve warm with frosting spread while rolls are still slightly warm. Accompany with coffee, chai tea, or hot chocolate. Excellent for brunch gatherings or holiday morning breakfasts.
Common Mistakes
Do not skip the room temperature rise after overnight refrigeration; cold dough will not bake through properly and may remain dense in center.
Do not over-mix dough after initial 4-5 minutes or it will become tough; mix only until flour is incorporated.
Do not spread frosting on completely cooled rolls; it will not adhere properly and will be difficult to spread evenly.
Substitutions
Dairy-Free Swaps
note: may need extra 1-2 tsp flour for dough hydration
Full guide →Vegan Options
note: dough may be slightly less fluffy
Full guide →General Alternatives
note: texture slightly grainier
Full guide →FAQ
Can I make these rolls ahead of time?
Yes. Prepare dough and rolls through step 8, cover tightly, and refrigerate up to 2 days. Let sit at room temperature 30 minutes before baking. Or freeze baked unfrosted rolls up to 3 months; thaw and frost before serving.
What if my dough doesn't double in the first hour?
Yeast activity depends on room temperature. In cool kitchens, rising takes 1.5-2 hours. In warm spots (near oven or in proofing box), it may rise in 45 minutes. Check visual cues, not just time.
How long can I keep these rolls and do they freeze well?
Unfrosted rolls keep in airtight container at room temperature 2 days or refrigerated 5 days. Freeze unfrosted up to 3 months. Thaw at room temperature, then frost. Frosted rolls are best eaten fresh but keep refrigerated 3 days.