I wanted to throw in a quick note about an overnight prep option for these cinnamon rolls with apple pie filling.u003cbr/u003eu003cbr/u003eu003cstrongu003eTechnically, you can hold these rolls overnight in the fridge,u003c/strongu003e and have the first rise happen while they chill. Then, you'd continue on with the recipe as written from there in the morning.u003cbr/u003eu003cbr/u003ePersonally, I don't recommend this option unless you're an experienced baker, as u003cstrongu003eyou'll find the dough progression to be much more predictable when the dough is freshly prepped u003c/strongu003eas the chilled butter really changes the dough dynamicsu003cstrongu003e. The final rise of the baked rolls will alsou003c/strongu003e u003cstrongu003ebe best when you make this recipe start to finish on the same day.u003c/strongu003eu003cbr/u003eu003cbr/u003eThese rolls also reheat very well. So u003cstrongu003emy recommended overnight option is to bake them off the night before and then cover them with plastic wrap in their pan overnight at room temperature, unfrosted. u003c/strongu003eThen just u003cstrongu003eplace them back in the oven in the morningu003c/strongu003e for 10-15 minutes or so at 350°F just until they're rewarmed. You can u003cstrongu003ethen prep the icing and frost them right before serviceu003c/strongu003e.u003cbr/u003eu003cbr/u003eThis method isu003cstrongu003e way more dependable u003c/strongu003ethan trying to delay the rise of raw dough overnight. And honestly, you really won't notice any significant difference between this method and a roll you made start to finish that morning.