I make cinnamon rolls and immediately after the final shaping (and before the final proofing) place in a single layer on a sheetpan and freeze completely. I then place them in a ziploc for storage. The night before I want to bake them, I pull them out of the freezer, arrange in whatever baking pan I want and leave out overnight. When I get up in the morning, they are perfectly proofed and ready to bake. Is there a reason you proof them before freezing? Thanks for the post and all the great baking advice! No reason, Nancy - it's what works for me. Your method sounds even better, I'll have to try it sometime - thanks for sharing- PJH

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