If you're making these ahead go ahead and follow the steps up until you place all the cut cinnamon rolls into a greased pan and then place that greased pan immediately in the fridge. Finish their proof (A.k.a second rise) in the morning. That way it's perfectly timed for breakfast! When proofing these in the morning I recommend proofing them in an oven that is completely turned off and cool with just the light or pilot light running. This will ensure the yeast gets nice and active before actually getting baked. Just remember to take them OUT of the oven before you preheat it. The only reason you put them in there is to have them be in a semi-warm environment (80 degrees or so) to get them to rise more efficiently.
As for pumpkin pie spice, I've tried so many different brands and none of them compare to Primal Palates blend
. It is hands down my absolute favorite. The greatest part is that it comes with a pack of apple pie spice and gingersnap so it's a win win. Also I bet those other flavors would go greatly in the filling of this recipe. Click here
to get it.