The dough in this recipe is the same dough you'd use for cinnamon rolls. It's the filling that makes the difference. So, the answer to this question is the same no matter which type you're making. Technically there is such a thing as allowing the dough to rise too long, in which case the taste and texture will be off because the fermentation process will have gone on for too long. However, on the bright side, if you leave it in the fridge even up to 24 hours, that should slow the process down enough to still be able to bake them without issue.