Impossible to Roll Croissant Dough
Let the dough warm back up. You put it in the fridge to firm up and develop glutens between folding in more butter, but once you are done, you make your croissants right then and there or if refrigerating your pastry dough, you need to bring it back up to workable temp.

I use a cooling rack for this, well I use it for anything I need to cool or thaw, it helps prevent the heat or cold from being stored in the surface its sitting on and lets more air move around it which speeds up cooling and thawing.