PJ I know this about a year after this blog was posted, but I have a serious enquiry. I've been volunteered to do the cinnamon rolls for my husband's family reunion in a month. Because it's an entire weekend affair, I am needing to make these early and reheat them for the Sunday brunch. I remembered this post and decided to revisit. Any suggestions for doing them caramel-style? I was just planning to prebake in 9x13 pans, wrap and freeze, and reheat the morning of. Hoping very much that they don't dry out and/or get soggy in the interim. Thx thx, Jen j from Madison, Wi. And...btw... I have been a dedicated fan of your clever baking and lovely articles for years. Could be the Wisconsin thing? 😊

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