Refrigerate them. After you shape the rolls and place them in the baking dish, cover tightly and pop them in the fridge overnight. In the morning, let them come to room temp and rise a bit before baking.

I’m so glad you love them! The dough is meant to be a bit sticky, but if it’s too hard to handle, try adding a tablespoon or two of flour at a time until it pulls away slightly from the bowl. Humidity and flour type can make a big difference, so small adjustments help a lot.

It’s best to freeze them without the icing. Once you’re ready to serve, let them thaw and warm up, then add fresh icing.

Yes, you can absolutely make the dough in a bread maker! Just add the ingredients in the order recommended by your machine (usually liquids first, then dry ingredients, with yeast last). Run the dough cycle, then shape, rise, and bake as directed in the recipe.