No one wants to wake up extra early to get cinnamon rolls ready in time for breakfast. The good news is, you can prep them ahead of time!
In the fridge: Prepare as directed and place cut rolls onto the baking pan. Cover with plastic wrap and let rise for about 20 minutes, then transfer to the fridge overnight (about 12 hours maximum). While in the fridge, rolls will continue to slowly rise. The next morning, pull them out and let rolls rest at room temperature while the oven preheats. Bake as directed, rolls may need an additional few minutes of baking time.
In the freezer: Cinnamon rolls also freeze well! Freeze unbaked cut rolls on a lined sheet pan until frozen, then transfer to a heavy-duty plastic bag and freeze for several months. When ready to bake, remove from freezer and place on lined sheet pan. Let thaw completely at room temperature, then bake as directed.
You can also freeze baked, un-iced cinnamon rolls. Double wrap with foil or plastic wrap and freeze for several months. Remove from freezer and thaw. Warm rolls wrapped in foil in a 350 degree oven for 20-30 minutes.