dough never rises after being in refridgerator??
Every time I have a baking recipe that calls for putting the dough in the fridge for proofing, it actually halts my rising entirely, and the dough never seems to rise again - even in the oven. so, for example, today I was making rugelach, and it calls for rolling out the dough, folding, put in fridge for 20-30 minutes, and do this twice. then you shape them into cookies, and let rise for at least 1.5 hrs. my cookies never rose, even in the oven. it did however, rise as a ball, before rolling out and putting in fridge. and this seems to happen to me every time - like with cinnamon rolls - they will rise initially but once they go in the fridge that's it, not more rising, not even in the oven.
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Only cause I can think of for non-rising of dough after being in fridge is leaving it too long without punching it down.
My recipes that call for fridge rise also ask for 2-3 punch down every 24 hours. That expels some of the gas released by the yeast and reactivated them in the dough big left too long with out punch down, the gas bubbles eventually burst and - I think - the yeast stops working; stops feeding on the dough.
If dough doesn't rise when removed from fridge, perhaps you need to give it more time (first to come to room temp, then to rise).