Kathy, it's pretty foolproof; the one area that takes some experience is understanding how fast your dough is going to rise. Slow-rising doughs may need much longer at room temperature before being refrigerated; super fast-rising doughs might need to be refrigerated without any initial rising time at all, and also might need their yeast cut back for an overnight rise. I'd suggest you settle on a cinnamon roll recipe you really like; figure out the exact timing for that particular recipe using an overnight rise, and then write it down. It can be your go-to from then on. Good luck — PJH@KAF

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