ELORA CINNAMON ROLLS — OVERNIGHT CINNAMON ROLLS WITH VANILLA CHAI FROSTING
PREP TIME
About 1 Hour
COOK TIME
30-35 Minutes
SERVES
1 Loaf — 6 large rolls
LEVEL
Intermediate
ABOUT THE RECIPE
There is something especially lovely about waking to the scent of cinnamon rolls baking in the oven. This overnight version transforms soft, golden bread dough into six generous spirals, layered with brown sugar, cinnamon, and Elora Vanilla Chai Sugar. Once baked, the rolls are finished with silky cream cheese frosting infused with Elora’s warm notes of vanilla and chai spice.
Prepared the evening before and baked fresh in the morning, they are made for slow mornings, lingering coffee, and gathering around the table.
INGREDIENTS
THE DOUGH
1 cup warm whole milk
1 packet instant dry yeast
1 tablespoon honey
2 large eggs, beaten
4 tablespoons unsalted butter, melted
3½–4 cups all-purpose flour
¼ teaspoon Trapani Fine Sea Salt
ELORA FILLING
6 tablespoons very softened salted butter, plus more for the pan
¾ cup packed light brown sugar
2 tablespoons Elora Vanilla Chai Sugar
½ teaspoon ground cinnamon
ELORA VANILLA CHAI FROSTING
4 ounces cream cheese, room temperature
4 tablespoons salted butter, room temperature
1½ teaspoons pure vanilla extract
1½ cups confectioners' sugar
2½ tablespoons Elora Vanilla Chai Sugar
PREPARATION
MAKE THE DOUGH
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, honey, eggs, melted butter, 3½ cups flour, and Trapani Fine Sea Salt. Mix until the flour is incorporated and the dough begins to come together, about 4–5 minutes. If the dough remains sticky, gradually add the remaining flour.
Cover and let rise at room temperature until doubled in size, about 1 hour.
MAKE THE ELORA FILLING
Butter a 9 × 5-inch loaf pan and line with parchment, leaving enough overhang to easily lift the finished bread from the pan.
In a small bowl, combine the brown sugar, Elora Vanilla Chai Sugar, and cinnamon.
When the dough has doubled in size, turn it onto a lightly floured work surface and gently punch it down. Shape it into a ball, then roll it into a rectangle approximately 12 × 18 inches.
Spread the softened butter evenly over the dough. Sprinkle the Elora sugar mixture evenly over the butter, reaching close to the edges.
Starting with the long edge closest to you, roll the dough tightly into a log. Pinch the seam closed.
Cut the log into 6 equal rolls and arrange them cut-side-up in the prepared loaf pan.
THE OVERNIGHT RISE
Cover the pan tightly and refrigerate overnight.
In the morning, remove the rolls from the refrigerator and let them come to room temperature, about 45–60 minutes, or until slightly puffed.
BAKE
Preheat the oven to 350°F.
Place the loaf pan on a rimmed baking sheet and bake for 30–35 minutes, until the bread is beautifully golden brown and baked through. If the top begins to brown too quickly, loosely tent the pan with foil.
Let cool for 5 minutes, then carefully lift the cinnamon roll bread from the pan and transfer to a wire rack.
MAKE THE ELORA VANILLA CHAI FROSTING
In a medium bowl, beat the cream cheese, softened butter, and vanilla until smooth and fluffy.
Gradually beat in the confectioners' sugar until smooth. Add the Elora™ Vanilla Chai Sugar and beat until fully incorporated.
FINISH
While the cinnamon roll bread is still warm, generously spread the Elora Vanilla Chai Frosting over the rolls, allowing it to gently melt into the warm spirals.
Serve warm, with the golden cinnamon swirls peeking through the frosting.