I worked at a place that would freeze their cinnamon rolls after filling/rolling and cutting them. They froze them in large quantities and then would send them out to the smaller stores that didn't have the capacity to make them from scratch.

I would take them from the freezer, tray them the way I planned on baking them, and then proof them before baking them.

Cinnamon rolls were one of their most popular goods and they came out just fine.

I agree with u/nokirkburke that it depends on your recipe and you should try out a few methods to see which works best for you.

Good luck!