Stuffing bread for the next day
The dough should be fine retarded overnight on it's own. What you are asking really depends on the filling. If you are filling the dough with something that has a tendency to "weep" or lose water, it can negatively effect your finished product. The water will be stuck in the cavity and can make your bread soggy and hard to bake completely.

If your filing contains sugar, it can draw moisture out of your dough. This will create a syrup and can also lead to sogginess, though it's more likely to lead to a thick caramel shell wherever the liquid leaks out. Salty fillings can also cause unpredictable results. 

I think your best bet would be to make the dough, portion it, then retard the dough by itself. Let your dough portions warm up again before you're ready to bake and then fill them as close to the baking time as possible.