If you think your refrigerator might contain oxygen, you should probably wrap it.

The only rugelach dough I've worked with is my grandmother's, but I find that at least a few hours, or overnight, in the fridge helps - proportion of cream cheese makes it extremely difficult to work with unless it's very cold. I usually divide it into 4 or 5 pieces, taking them out to roll/form one at a time. All I can tell you is hers was the gold standard (of course!) and that's how she did it for 50 years.

High fat dough, unless the fat does not come from an animal, wants more than anything to be put in the freezer, not the refrigerator, when it's human has run out of steam. The dough wants to be delicious when your coal oven is stoked again. In the fridge, your dough will probably oxidize, and then not taste so wondrous when your cookies get made out of it. Trust me - there are few "pastry" doughs that want to spend more than an hour or two in the refrigerator.

like Smaug says.
you could probably divide the dough in half and make half now, half later. Rugelach, yum.

A high fat, low moisture dough like that, easily a week- there's nothing very specific that is going to happen with it; not leavened chemically, and nothing that's anxious to deteriorate- you could likely get away with a month, though I'm not recommending it- besides, MAKE THE RUGELACH, every kind I've tried has been really good.

Is it a cream cheese dough? Refrigerated, you should have no problem keeping it for a week.

Most cookie doughs will keep in the fridge for at least a couple days. Or you could freeze it for a month or so.