Can you talk a little bit more about when to freeze before baking and when to freeze after? Last year's freeze-ahead cinnamon buns recipe called for parbaking first. (https://blog.kingarthurflour.com/2010/12/10/freeze-cinnamon-buns-in-20-minutes/) In this post for dinner rolls, the directions are to freeze before baking. This week I made both cinnamon buns and dinner rolls from the same batch of dough and parbaked them -- it seemed that the cinnamon buns were fine but the dinner rolls collapsed a little in the middle. (They were still great.) How do you decide when to freeze? Great question Anne. Normally, I'd say par-bake first so that you don't lose yeast to the cold of the freezer. This recipe however has plenty of yeast and you don't really have to worry about much of it dying off, so it's fine to freeze before baking. Hope this helps. ~ MaryJane

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