While dough rests, prepare the salted caramel sauce filling.
In a saucepan over LOW heat, add butter, brown sugar, and heavy cream. Stir until butter is completely melted. Raise to MEDIUM heat but DO NOT stir. Allow caramel to cook for 5 minutes (without stirring). Remove from heat when bubbles begin to rapidly form in the center and caramel has turned an amber color. As it cools, stir in sea salt flakes and set aside.
In a separate bowl, combine granulated sugar and cinnamon.
Lightly grease your work surface. Stretch and roll out your dough in a large, thick rectangle (roughly 9x13, use a cutting board for reference). Spread an even layer of the caramel over the dough using a spoon or pastry brush. Sprinkle pecans and a thin layer of the cinnamon-sugar mix.
Gently lift the long edge of the rectangle closest to you and begin to roll the dough into a log shape. Slice into even pieces (I typically get 10 large rolls per batch).
Place each roll in a greased 9x13 baking dish OR 12" round, dutch oven/cast iron skillet.
Cover with plastic wrap and a towel and leave them to rise on a warm heating pad or warm area for 30 to 40 minutes. Preheat oven to 350°
Bake for 15-20 minutes until golden brown on top. Brush with remaining caramel after you remove them from the oven and before topping with the cream cheese icing.