Best-Ever Homemade Cinnamon Rolls

I use a 9x13-inch pan to bake the cinnamon rolls. If you prefer your rolls to not be touching and not 'pop up' so much, you can bake them on a rimmed half-sheet baking pan where they can be spaced apart.

For maximum freshness store your cinnamon rolls in an airtight container or covered tightly with plastic wrap. Rolls can be kept at room temperature for up to 2 days or in the refrigerator for up to 7 days.

Complete the recipe through step #6 (slicing the cinnamon rolls). Place in the prepared pan, cover with plastic wrap, and refrigerate overnight. When ready to bake, bring the cinnamon rolls to room temperature and allow them to rise until doubled and puffy, about 1 hour, before baking as directed.

Once you cut the rolls and place them in a 9x13 baking pan cover with plastic wrap, then foil, and store in the freezer for up to 3 months. Place in the refrigerator overnight before baking to thaw and then set on the counter and allow to come to room temperature before baking.

Allow the rolls to cool completely then cover with plastic wrap and foil. Freeze up to 2 months. Move the rolls to the refrigerator the night before and allow them to thaw. Then heat, frost, and serve in the morning. You can also wrap the cooled rolls individually in plastic wrap, place them in a freezer-safe bag or airtight container, and freeze for up to 3 months. Thaw at room temperature or in the microwave.