Cinnamon Rolls for Now or Later

I use my bread machine to make the dough for my cinnamon rolls. It takes 90 minutes for the dough to finish and another 60-90 minutes for the shaped dough to rise and be ready for the oven. That makes having freshly made cinnamon rolls first thing in the morning a challenge unless I want to get up before the chickens. I decided to do a bit of experimenting. After several trials and some errors, I found two successful ways for making cinnamon rolls now to eat later.

The first option is for cinnamon rolls served the day after making. I make the dough, shape it, and place it without letting it rise in the refrigerator. The next morning remove the cinnamon rolls from the refrigerator and let them rest on the counter 15-20 minutes. Bake as usual.

The second option is for freezing the dough. I make the dough, shape it, and let it rise. Then I wrap the pan well and place it in the freezer. The day before baking, let the cinnamon roll dough rise overnight in the refrigerator. Remove from the refrigerator and let rest on the counter 15-20 minutes before baking as usual.