I am making cinnamon rolls for Mother's Day. Can I make them today (up until the point of cooking) and bake them off tomorrow morning?
Totally, just keep cover with plastic wrap until tomorrow
Yes. I'd shape them, put them in the pan, cover them with plastic wrap, then refrigerate for 10-14 hours. In the morning uncover them, and place the pan in a 120º F water bath for 20 minutes, then proof at room temperature until they have risen about another hour and a half. I've used this technique from Cook's Illustrated with good success.