You might have to work the dough a little bit once it comes out of the fridge to warm it up, but not much. You can also roll it immediately without chilling it at all. You should also be able to get multiple rolls out of it as long as you don't over-dust your surface with flour. It sounds like you either mis-measured something (too much flour, perhaps) or it dried out in the fridge. I instruct to wrap it in plastic and then foil, always.
Also, it may be a bit stiffer than a cream cheese and butter-based dough, but not much. The recipe has shortening in it, and that will not get hard the way butter does when refrigerated.