Dough recipe: Molly Wizenberg's cinnamon rolls (another favorite) Yield = 16 There are two ways to make these in advance: 1. You could do the initial mixing at night and let the dough rise overnight in the fridge. This requires a little bit of work in the morning — punching down the dough (provided it has risen sufficiently), shaping, letting rise again, etc. Your rolls won’t be ready first thing in the morning, but they’ll be ready soon enough. 2. You can follow the recipe until the rolls are shaped and placed in their baking pans, then stick them in the fridge to rest overnight. As far as timing goes, allow yourself about four hours to mix the dough, let it rise, shape the rolls, etc. — so if you go to bed at 10, make sure you’ve started the rolls by 6, and if you have the time, you’re best off starting them even earlier in the day. If when you take the rolls out of the fridge in the morning they are not doubled in size, let them sit in a warm spot until they have doubled — they should be puffed and squishing against each other. If you need a warm spot, preheat your oven for one minute, then turn it off — it shouldn't get warmer than 100ºF or so and you should be able to press your hands on the grates without burning yourself. Place pan of buns in this warm spot until they have doubled. Also, I don't knead this dough anymore, and I've simplified the mixing process from the original recipe. If you feel like being more careful with the mixing, see the original recipe.