I want to make this so badly, but not sure how to roll dough out to 32" (longer than our dining room table). Any suggestions for home cooks here?

I would try to divide and conquer. Make the dough according to the recipe and when you get to the lamination phase, after the first roll out, divide in half and work each half with half the butter, pastry cream, topping, etc. until you get to the stage of placing the 24 rolls on a cookie sheet to bake. Hopefully, your largest sheet will accommodate, if not, go with two sheets and bake accordingly. Best of luck, recipe sounds wonderful!