The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15-inches by 22-inches. If it’s not a perfect rectangle, that’s totally ok.
Spread the cinnamon filling in an even, thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Next, spread the apple filling in an even, thin layer, giving a little more of a border, as the apples will spread as you roll. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a tight, firm log.
Using a bread knife (or any serrated knife), slice the dough into two and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier.
Remove from the freezer and trim off the edges. Slice the rolls into 6 pieces each roll for a total of 12 pieces, about 1 ½-inches thick. Alternatively, you can use a piece of waxed, unflavored dental floss to cut the rolls. I find this is the easiest way to make clean cuts without smashing the dough.
Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes, or until doubled in size.
*If your house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls near the oven because it's usually warmer in that part of my house.
Preheat the oven to 350 degrees F. Bake for 28 to 30 minutes or until the tops of the rolls are golden brown.