Cut the cinnamon roll log into 12 slices and wrap each one tightly in plastic wrap and a piece of foil. Freeze for up to 2 months. The day before baking, unwrap and place them in a baking dish. Cover and thaw in the fridge overnight. The next day, take it out from the fridge and place it in a warm place or leave at room temperature, covered with a kitchen towel, to proof until doubled in volume. Bake, cool down, frost, and serve!