To freeze or not to freeze cinnamon roll dough?
I'm going to make these cinnamon rolls today: http://www.thefreshloaf.com/recipes/cinnamonrolls#comment-9580
At what stage should I freeze them? (I'm thinking I should bulk ferment, shape, pan, wrap, and then just freeze them in the pan. When I want fresh cinnamon rolls, thaw, proof, and bake? Or would you bake all of them and just freeze the baked rolls?).