Overnight final rise. Can you let the croissants rise in the fridge once they are rolled into shape, and bake the next morning?

https://www.youtube.com/watch?v=VjFr2wGZ8ME
This is how to make croissants

From other bread and roll baking, I find letting the item rise a long time after shaping (over-rising) often leads to collapsed or mid-shapen loaves or rolls.
If you want to make the croissants with minimal work after the final shaping/rise, follow the suggestions in the head note to shape and freeze.
Then defrost and bake.