Question about timing and refrigeration of brioche rolls Breadit

I'm trying to plan out rise times and when to prep dough for this recipe (I'm making cinnamon rolls). It says that the dough can stand in the refrigerator for up to 12 hours but would then need to warm up for 3-4 hours... instead of letting the dough stand overnight and then get back to room temp (ie, step 2)... what would happen if I prepped the rolls all the way through step 7, refrigerated them, let them warm up and then proof?
Would the yeast have died? Would they not rise in oven as they should?
Thanks.

Submitted December 24, 2015 at 06:28AM by slow_one http://ift.tt/1OoP0In Breadit