Make-ahead frozen cinnamon rolls

Roll out the risen, punched-down dough, fill with butter, brown sugar and cinnamon, cut into rolls and place in a greased freezer-safe baking dish.

Before the second rise, cover with plastic wrap and then foil, label with the name, a date three months ahead and the instructions, and freeze.

Bake at 350F for 25 to 30 minutes.

Thaw overnight in the refrigerator, then rise at room temperature for one and a half to two hours until puffy.

Variation: par-bake the risen rolls for 10 minutes, cool completely, wrap the same way and freeze.

Variation: thaw par-baked rolls in the refrigerator and bake at 350 for 15 to 20 minutes.

Variation: bake the rolls all the way through, freeze, thaw overnight in the refrigerator, and let them sit at room temperature about half an hour while the oven preheats.

Unwrap, cover loosely with the foil so they keep their moisture and do not brown too much, and reheat at 350 for about 20 minutes until warm through.

Make the icing fresh on the day of serving.