Hi there, we haven't tried this method with the Pillowy Soft Cinnamon Roll recipe, and we suspect it will be difficult to roll out the dough and form the rolls right after mixing and kneading is complete. The other issue might have to do with the cinnamon filling drawing moisture as the dough thaws. If you need to make this recipe ahead of time, this is what we recommend: Make and bake the rolls the day before you want to serve them. The rolls stay wonderfully soft for at least 3 days, and we've found the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.

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