Hi Alexandra, I'm concerned that the sweet filling may draw moisture away from the dough and lead to sogginess. For this type of filled dough I would recommend refrigerating the dough after a slightly abbreviated first rise. Deflate the dough and put it in an oiled bowl with room to rise, and cover the bowl well to prevent the dough from drying out in the refrigerator. The next day you can go straight to rolling out the dough from the fridge. The assembled couronne may take a bit longer to rise with the dough cool from the refrigerator, but it's often easier to work with chilled dough, and working with the dough right away will help the dough warm up faster. 

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