I have made cinnamon rolls, shaped the log, cut, placed in a 9 x 13 pan, and then refrigerated. In the morning, bring it out to proof/rise, then bake. It certainly speeds it up in the morning. To accomplish these fun serving shapes, I would likely just make the cinnamon roll log, refrigerate it in an oiled pan with oiled plastic wrap on top, then cut and shape as you like above in the morning, allow to warm up and rise and then bake.

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