Shelby,

I have refrigerated overnight all kinds of doughs for sweet rolls including cinnamon rolls. No special "overnight" recipe is needed. I simply roll, fill, and slice the cinnamon rolls and arrange them in the pan. I cover the pan tightly with aluminum foil and place in the refrigerator. In case the rolls rise too much in the refrigerator, I place a cookie sheet over the pan and put some weights on top. (But I find the rolls rarely rise all that much.)

The next morning, I bring the pan out and let the rolls proof in the pan until ready to bake. If I want to speed things up, I place the pan in a sink filled with warm water, so that the warm water reaches only partway up the sides of the pan. (Don't want water flowing in!).

This is a great way to have hot cinnamon rolls soon after waking up.

Sandy