Hello Julie,
If I want nice fresh from the oven cinnamon rolls for breakfast, I make the dough the night before. Then I refrigerate the dough in a tightly covered container with some "headroom" since the dough will rise, but slowly.
In the morning, it is easy to take the dough from the to warm up a bit while I get the ingredients for the filling and the pans ready.
It is simple to shape the rolls, let them proof in the pans, and bake. Allow yourself time for the prep and baking, depending on how much dough you need to shape and bake.
Cinnamon rolls will keep a few days, but these fluffy sweet rolls are always best fresh out of the oven!
Happy Baking!

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