To Freeze Dough:
Freeze balls on a parchment-lined baking sheet until frozen, 1 to 2 hours. Transfer to an airtight storage container or zip-top plastic bag. Freeze for up to 2 weeks. The day of the feast, transfer balls to a Bundt pan lightly greased with cooking spray, and follow the layering instructions in step 4. Cover with plastic wrap and let stand at room temperature until rolls double in size, 4 to 5 hours. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 35 minutes. Follow remaining instructions above.
