Daniela, freezing can damage some of the yeast cells, making it more difficult for the dough to rise in the oven. When freezing yeast raised cinnamon rolls, I would recommend one of two methods: You can freeze them as recommended in this post. Or, you could try freezing the shaped and partly risen rolls in their pan (not as individual rolls). Be sure to cover the rolls well in plastic wrap to protect from freezer burn. Thaw the rolls overnight in the refrigerator and then bake them the next day. If they look like they need a bit more rising time you can let them rise at room temperature for a little while before baking. We don't recommend using quick rise or rapid rise yeast when freezing or refrigerating dough overnight, and if you know you plan to freeze the dough you can add a touch more yeast to the recipe to allow for some yeast loss during freezing. Barb@KAF

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