Hi there, Teresa! We don't recommend freezing raw yeast dough, it can damage the yeast cells which makes for a poor rise after defrosting. We'd recommend making the recipe all the way through, leaving off the icing, and then once the rolls are completely cool you can wrap them well and pop them in the freezer. They'll keep there for up to 3 months. To reheat the rolls, let them defrost at room temperature and warm the rolls in a 300°F to 350°F oven for 5 to 10 minutes, add icing if desired, and enjoy! 

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