This is my second time making these. (I often use the Ninety Minute Cinnamon Rolls on this site, because I never seem to plan far enough ahead.) That being said, I really planned ahead this time and made the rolls the night before, placing the pan in the fridge overnight still covered with the damp cloth from the first rise. Perfect! Take them out about 35 minutes before you plan to bake and let them come to room temperature. Bake as directed. Gooey and delicious and the long, slow rise makes them very light.