Hi Sally, we've got you covered. Here's what PJ says at the end of the post, "This bread can be baked and frozen up to 1 month before you’re planning to serve it. Once it’s cool, wrap it airtight and store in the coldest part of your freezer, preferably away from the door. To prepare it for serving, thaw it overnight, still wrapped, at room temperature. Place it on a baking sheet, tent lightly with foil, and reheat in a 350°F oven for about 15 minutes, until it’s warmed through. We don’t recommend shaping the unbaked loaf, then refrigerating it overnight before baking; much of the cinnamon filling drains out and puddles around the loaf. Better to bake the loaf completely, then rewarm just before serving." Happy baking! Kye@KAF

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