I'm hoping to make these cinnamon buns for Christmas morning: https://www.meyersmad.dk/lav-mad/opskrifter/cinnamon-swirls/
However, I'm hoping to do either the first rise or the proofing overnight rather than the morning of, so that I can sleep in a little. My instinct is that I could put the dough in the fridge and let it rise for about 10 hours there rather than the prescribed 90 minutes at room temperature. Does that sound about right? Alternatively, would there be any reason not to form the buns after the first rise at room temperature, and let them proof in the fridge overnight? Any suggestions most welcome!