Source: Molly Wizenberg, Bon Appetit & Epicurious Yield = 18 cinnamon rolls 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 would require a little bit of work in the morning — punching down the dough (provided it has risen sufficiently), rolling it out, rolling it up, cutting, etc. Your rolls won't be ready first thing in the morning, but they'll be ready soon enough. 2. The second way is how I described in the post — follow the recipe until the rolls are cut 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, assemble 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.