Just a friendly FYI: The recipe time reflected here does not take into account the 1 hour 25 minute time this dough needs to rest and rise. Also, I have found that using Press & Seal Wrap for the cling wrap really makes working with the dough easier, because the Press & Seal Wrapsticks to itself making working the dough easier and cleaner!
Prepare the Cinnamon Rolls as directed through Step 8, except do not let rise after shaping. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for at least 2 hours or up to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake as directed.