Easy Cinnamon Roll Bread Recipe with Chai Frosting
This easy cinnamon roll bread recipe combines the soft, fluffy texture of cinnamon rolls with the convenience of a loaf, topped with a spiced chai frosting. Perfect for a holiday breakfast or a cozy weekend treat, this bread is made with an overnight rise to simplify your morning preparation.
Equipment
- 9 x 5-inch loaf pan
- Stand mixer with paddle attachment optional
Ingredients
Cinnamon Rolls:
- 6 tablespoons very softened salted butter plus more for greasing
- ¾ cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- Basic Everyday Bread Dough at room temperature
Chai Frosting:
- 4 ounces cream cheese at room temperature
- 4 tablespoons salted butter at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups confectioners’ sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
Instructions
Prepare the Rolls:
- Butter a 9 x 5-inch loaf pan and line it with parchment paper.
- In a small bowl, combine the brown sugar and ground cinnamon. Set aside.
Roll and Shape the Dough:
- Once the dough has doubled in size, transfer it to a lightly floured surface. Punch it down and form it into a ball.
- Roll the dough into a rectangle (about 12 x 18 inches). Spread softened butter over the surface, then sprinkle evenly with the cinnamon sugar.
- Starting at the long edge, roll the dough into a tight log. Pinch the edges to seal it.
Prepare for Baking:
- Slice the log into 6 rolls and place them cut side up in the prepared loaf pan. Cover with a towel and let rise for 45 minutes to 1 hour in a warm place, or overnight in the fridge. Bring to room temperature before baking if chilled.
Bake the Bread:
- Preheat the oven to 350°F. Bake for 30-35 minutes, or until golden brown on top. If the bread browns too quickly, cover with foil. Cool for 5 minutes before transferring to a wire rack.
Make the Chai Frosting:
- In a bowl with a stand mixer or hand mixer, beat cream cheese, butter, and vanilla extract until fluffy.
- Gradually add confectioners’ sugar, cinnamon, allspice, ginger, and cardamom, mixing until smooth.
Frost and Serve:
- Spread the chai frosting over the warm bread. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For a stronger chai flavor, increase the amount of ground cardamom or ginger.
- This recipe can be adapted with other frosting variations, such as vanilla or cream cheese glaze.
- Ensure the bread dough is brought to room temperature if chilled overnight to ensure even baking.
Tried this recipe?Let us know how it was!