Hi Libertad, the safest method would be to let the dough rise in bulk form for about an hour at room temperature, deflate the dough, and then place it in an oiled bowl(s) (with room to rise) and cover the bowl well so the dough doesn't dry out overnight in the fridge. The dough will be good in the fridge for up to 24 hours when refrigerated in bulk form, and you can go right to rolling and filling the rolls straight from the fridge. 

The risk of placing the shaped rolls in the refrigerator overnight is that, depending on how warm the dough is going into the fridge, they can sometimes rise and collapse before you have a chance to get them in the oven. However, if you want to give it a try, I'd recommend letting the dough go through the entire bulk rise, and then shape and refrigerate the rolls immediately (covered well with greased plastic). You may end up needing more time for the rolls to rise at room temperature in the morning, but they should still rise and bake well when given enough time. I suspect you'll be fine with this method for up to 12 hours of refrigeration, but definitely check in on them as soon as you get up in the morning! Merry Christmas!

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