Sweet doughs falling after overnight refrigeration
I've made cinnamon rolls and other sweet doughs successfully for years now, but I've always had trouble refrigerating them. If I make the rolls and bake them the same day, they are tall and soft; just perfect! If I make the dough today, roll out the rolls, put them in the pan and let them rise (~1hr) then refrigerate them overnight to bake the next morning, I have problems. I usually let them warm on the counter ~30 minutes before baking, and they usually fall and come out of the oven "short and dense". They also often taste a bit off; almost alcoholic, like they've fermented. (We tend to keep our refrigerator very cold.)
What can I do to keep them tall, soft and tasting good? Should I not let them come to room temp before baking? Should I be MORE patient after taking them out of the refrigerator and let them warm/rise an hour (or even more)?
This happened this past weekend with a monkey bread I made, and I'm getting frustrated. It's so much more convenient to pre-make the rolls or monkey bread and then bake for breakfasts the next morning! I really don't want to get up at 3am just so my in-laws can have fresh cinnamon rolls to start the day!