To make these ahead: shape the rolls, let them proof at room temperature for 10 minutes, and then let the whole pan chill in the refrigerator for 8 to 20 hours. Bring them to room temperature before baking and let them finish rising (unless they have already risen in the refrigerator). If you have any left over, they’ll keep at room temperature for a few hours, but leftovers should be frozen as soon as possible to make sure they stay fresh. As with any bread, do not store them in the refrigerator or they will stale even faster than at room temperature.
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