Melt the butter in a small bowl and set aside. In a separate bowl, combine the cinnamon and brown sugar, mixing them together. In a separate bowl, add the diced apples. Set aside.
Once the dough has risen fully, line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and 1/2-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter (leaving aside 1 Tbsp) atop dough, followed by the brown sugar-cinnamon mixture, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Add the diced apples atop the dough evenly.
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).
Then place plastic wrap (and foil for security) over the baking dish with rolls and place your prepped rolls in the refrigerator to chill overnight (minimum of 8 hours).