Hello! We are planning a fundraiser with homemade cinnamon rolls (and anticipating making *quite* a few batches) and were planning on freezing the buns pre-raised or partially-raised in aluminum pans for folks to take home and bake for Christmas. Can you tell me if this freezing method will work well? I have a couple in the freezer now to try out for myself, but thought I'd check here, too. Par-baking would add another step and extra time that we'd rather skip, I think, unless it would be a huge change to the delicious factor. :) I would love your advice! Thanks in advance!

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