This worked out great making the dough the night before, it rose beautifully. Spray or oil the bowl that the dough will go in. I punched the dough down before rolling it out, this step wasn’t in the recipe, but most yeast dough recipes call for this step so I added it.
Make sure you have a long counter space to work on. The dough rectangle is very big, I ran out of counter space. It took me much longer than 3-4 minutes to soften the apples in the skillet. I cooked them until they were soft and they released most of their water, about 10 minutes. When cooling the filling, I put the bowl in the refrigerator while I was getting the dough ready.
Don’t preheat the oven until after the rolls have risen in the cake pans. Depending on how thick you cut the rolls, cooking time can increase. My yield was 26 rolls. When rolling out the dough, I ran out of counter space (my rectangle was smaller than the recipe size), so I couldn’t cut 30 ½ inch pieces. When I cooked the first pan for 18 minutes, the center was still doughy; I put the pan back in the oven for about 3 more minutes.
Sifting the powdered sugar first is recommended; it will mix easier with the melted butter and brown sugar with no lumps. Not that lumps of powdered sugar taste bad, but the icing becomes smoother when the powdered sugar is sifted first.