Store buns in the freezer unless you’re having them for breakfast tomorrow. (Store cream cheese frosting in the fridge.)
Transfer frozen buns from freezer to fridge to thaw the night before.
A couple hours before baking, take the frosting and buns out of the fridge and bring the buns into a relatively warm part of your kitchen and let proof until they’ve nearly doubled in size. (If you gently press into one with your finger, the indent should pop back out fairly quickly.) (This should take approximately two hours.)
Meanwhile, preheat your oven to 350*.
Bake for 20-22 minutes, give or take a couple minutes, based on your oven. These’ll take on a little color around the edges, but mostly remain pale.
Let them cool for 5-10 minutes, or as long as you can wait, but you’ll want to spread all your cream cheese frosting on them while they’re still warm.