Hi Susan! Cinnamon rolls topped with caramel sounds delicious! We would suggest making the dough the day before, letting it rise for about 30-45 minutes (or until it's noticeably puffy) and then popping it in the fridge for a slow, overnight rise. Then the next day you can take the dough out of the fridge, fill and shape as desired. Refrigerating shaped rolls can lead to over-proofing because the dough will continue to rise while in the fridge. Happy baking! Morgan@KAF

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