I am planning to bring this to an early-morning party - I was thinking of prepping the dough and filling the evening before the party and assembling/baking in the morning before the party. I'll definitely leave the filling in the fridge overnight, but any tips on how to let the bread rise so it doesn't over-proof? My house is also very cold in the winter, so I usually need to let dough rise for at least double the time during the winter anyways. I was thinking of letting it rise for an hour on the counter, and then refrigerating overnight, and then letting it get back to room temp for 15-ish minutes before assembling and shaping for the second rise.

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