Hi Florence, I would recommend putting the cinnamon buns in the refrigerator when they've risen about halfway in the pan. They may not rise much in the refrigerator, but that's a little safer than putting them in after they've risen significantly. If your dough seems quite warm when you go to shape them, stick them right in the refrigerator after shaping. Be sure to cover the rolls well so they don't dry out in the fridge. The next day you'll have to gauge how long to let them rise based on how much rising took place in the refrigerator, but I would leave yourself at least an hour to proof them, in case they didn't rise much overnight. Baking temperature and time should be the same for the refrigerated buns. 

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