I decided to try making these at night and baking them in the morning and it worked like a charm. After putting the cut pieces in the baking dish, I covered it with plastic wrap and put them in the refrigerator.[br][br]In the morning; I preheated my oven for a couple of minutes, turned it off when the temp was around 90 degrees and put the rolls into the warmed oven to proof for an hour.[br][br]Remove from oven, preheat it and bake.[br][br]Since posting I've had someone tell me that they proof the pieces first, then cover them and refrigerate them overnight. Those would be ready to bake in the morning first thing; I'm trying that technique next.[br][br]These are best served warm; reheat in the oven or microwave before serving if not served at the time they are made.