Grease a 10×15 baking dish.
Once your dough has risen, sprinkle a pastry mat or your clean counter with flour. Turn out the dough on to the mat and roll the dough in to a rectangle, (about 12×16.)
Spread the cinnamon/sugar butter filling all over the rectangle to about 1/2 inch from the edge. (The spread is thick so you will need to put dots of the filling all over the dough and then gently spread it together. It will take a couple of minutes but is worth it because the filling will stay in the roll and not leak out everywhere!)
Once your filling is spread evenly, roll up the dough tightly but gently along the longer edge.
Cut the roll into 12 slices.
For the sticky topping: In a small mixing bowl, stir the cream and brown sugar together and pour into the bottom of a greased 10×15 pan.
Sprinkle the pecans over the top of the mixture, then place the rolls on top of the pecans.
Cover in saran wrap and drape a clean towel over the pan and let rise an additional 20 minutes.
Preheat the oven to 375 degrees.
Remove the towel from the rolls and bake for 20-25 minutes. (The rolls should be golden brown.)
Once your rolls are baked, remove from the oven and let cool on a cooling rack for 5 minutes.
Run a knife around the edges and carefully invert the rolls on to a parchment lined baking sheet or platter to serve.