For decades, I've arisen in the wee hours to get yeast cinnamon rolls on the table by 7am on Christmas morning. The advent of bread machines has shortened the time, but with our crowd of 29 in the house, we still need three of those whirring at night. I wondered if I could pre-shape after first rise and pre-shape, then freeze, so I tested my usual rich (egg, butter) dough recipe, but the result is a poor substitute! I'll give your suggestion of no first rise a try, but wonder if you have any other suggestion as these are rolled and spread with butter and cinnamon sugar as I prepare them. Could those ingredients create more ice and cause the low-rise problem? Any advice?

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