I'm getting ready to bottle tomorrow after cold crashing around 45 degrees for two days. From what I've read, there's no advantage to warming the beer back up to room temperatures before bottling. In fact, that'd probably be detrimental since the yeast would have a chance to re-suspend before racking to a bottling bucket; that's the only reason for cold crashing, to get the yeast to settle out in the first place.
Good luck!