I'm making cinnamon buns. I want to make the dough at night and cook the rolls off in the morning. The second rise is supposed to be 1-1.5 hours. What would be the best way to handle the second rise?
1) let the dough rise 1-1.5 hours outside the fridge then refrigerate it until morning
2) let the dough do its entire second rise in the fridge
3) something else