I have been wondering about how to get fresh cinnamon rolls in the morning without waking up in the middle of the night to accomplish it. Thanks for the tips. What I REALLY want to know, though, is how I can have Pan au Chocolat in the morning? I use your brioche recipe, but the second rising takes forever, so it ends up being a late brunch kind of treat. How can I make it ahead so Christmas morning it just needs to go in the oven? Same way, Adrienne. Try letting it rise all shaped, then freezing, and carefully wrapping. thaw in the fridge overnight before using, and expect to bake it a bit longer the next morning. Good luck - PJH

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