The Baking Club made homemade cinnamon rolls today

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I spent a lot of time trying to plan the best way for us to do it. I made the dough here last night because it had to be kneaded in the stand mixer for 25 minutes. It overproofed but it couldn't be helped. I put it in the fridge overnight and then again when I got to work but I had to make it in advance. 15-20 students showed up and were actually waiting for me at the life skills room. It took some time for me to set everything up and figure out where to use the 2nd stand mixer. (Answer: next to the first one because that was where the only outlet near the counter was) I was overwhelmed at first but then we got into a groove. The girls who were doing the filling and frosting did a great job following the recipe and working the KitchenAids. Other students cleaned up, split and rolled out the dough, prepared pans. About half of the students had to leave before we even got to forming and cutting the rolls but it was understandable. We didn't get done and out of there until about an hour after school ended. The ones who were able to stay seemed to have fun. I hope they did anyway. The cinnamon rolls are covered and in the fridge proofing overnight. Tomorrow during 7th period I will preheat the oven and then get them in so they can bake for the hour required. That way they will be done, warm, and ready for the students to frost and eat (or take) them. We will be out of there much earlier than we were today. This is my first year of being the Baking Club advisor so it is a learning process. Would I do this project again next year? I would. I would be prepared to get everything finished faster. Still unless I totally burn them tomorrow I will consider this adventure a success.