Hi CSIMisty, I don't consider myself an expert but this my input...my question is why did you refrigerate your fondant?
My understanding is that fondant has a long shelf live at room temp. I would think if you are putting your fondant in the fridge you need to let it rest and get to room temp before trying to roll, also you can use cornstarch in your surface and rolling pin, this should help with the sticking. I normally use Satin Ice fondant vanilla flavor, sometimes I use the Fondarific fondant because it has a better flavor than Satin Ice (my opinion). In Texas the wheather is very hot and sometimes very humid, so this also plays a roll at the time of choosing which fondant to use. Sometimes I just mix 50/50 Satin/Fondarific and get just the perfect texture and flavor. I normally get my fondant from Globalsugarart online, they have good deals/sales on fondant sometimes and shipping is not too bad and they ship in about a week. I hope this info helps! Good baking!!