I've frozen them many times - I put individual cinnamon buns in buttered 5" ramekins, cover them with saran wrap and stack them in the freezer. The night before I need one or however many, I take it out to thaw, and it's ready to bake the next morning. This method has served our family well - for Christmas mornings, sleepovers, and those times when my daughter just has a craving for a cinnamon roll. I've never altered the recipe, and I've kept them in the freezer for a few months without issue.

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