Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch ceramic baking dish with butter or non-stick baking spray.

Open both cans of refrigerated cinnamon rolls and set the icing containers aside at room temperature. Using a sharp chef's knife or kitchen shears, cut each individual cinnamon roll into 6 bite-sized pieces (yielding 60 total pieces). Arrange the cut pieces evenly across the bottom of the prepared baking dish.

In a large mixing bowl or glass batter pitcher, whisk together the pure pumpkin puree, eggs, heavy whipping cream, pure maple syrup, brown sugar, pumpkin pie spice, ground cinnamon, pure vanilla extract, and fine sea salt until completely smooth, uniform, and velvety.

Slowly pour the whisked spiced pumpkin custard evenly over the arranged cinnamon roll pieces in the baking dish, ensuring every dough piece is generously coated and custard fills all surrounding spaces. Gently press down on any protruding dough pieces so they soak up the custard.

Bake uncovered at 350°F (175°C) for 32 to 38 minutes, until the top is golden-brown and puffed, and the custard in the center is set and no longer jiggly. (If the edges brown too quickly around the 25-minute mark, tent loosely with aluminum foil).

While the casserole bakes, whisk together the reserved cinnamon roll icing, softened cream cheese, and 2 tablespoons of warm cream in a small bowl until silky and smooth.

Remove the casserole from the oven and let rest on a wire rack for 5 to 7 minutes. Drizzle the warm cream cheese glaze generously across the top, sprinkle with toasted chopped pecans and a final dusting of cinnamon, slice into warm squares, and serve immediately!