These rolls can be prepared the night before. Make the rolls and put them into the pie dish. Cover the entire dish very tightly with a layer of plastic wrap followed by a layer of aluminum foil. Put the dish into the refrigerator. In the morning, remove the rolls from the refrigerator and allow them to rise for about two hours before baking.
Add flour in ½ cup increments so you do not add too much flour. Once a dough ball has formed, don’t add anymore flour.
These cinnamon rolls are delicious without any icing. However, if you want to make a cream cheese frosting, use my recipe that is included in my CROCK POT CINNAMON ROLLS RECIPE.
Store baked cinnamon rolls in an airtight container for 3 to 5 days, or freeze for up to 3 months.