Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with the chopped apple and nuts (if using). (See note)
Roll the dough up tightly from the long end. Decide how many rolls you want. You can make 8 big rolls, 9 medium, or 12 small. (8 rolls: 8x12” pan, 9 rolls: 9” pan or 9 1/2” round pie plate, 12 rolls: 9x13” pan.) Place the rolls into a pan that has been sprayed with cooking spray.
Cover the rolls with plastic wrap and refrigerate overnight.
When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. (Baking time depends on size of rolls as well. My 8 rolls took 27 minutes in my oven.)