For the dough and filling: Let the dough warm up at room temperature for at least 1 hour or up to 4 hours. As it warms up, the dough will relax and become easier to shape.
Meanwhile, mix together the ricotta, sugar, cream, and cinnamon in a medium bowl. Cover and refrigerate until ready to use, up to 6 hours.
To shape the dough: The goal is to stretch the dough to a rectangle about 18 inches long by 13 inches wide (45 by 33 cm) with an even thickness across the middle and no rim at the edge. Flour a work surface and lay the dough balls end to end in a horizontal line in front of you. Gently flatten and pinch the ends of the dough together to make 1 bigger piece of dough. Dust the top with flour and then press the dough with your palms and fingers, stretching outward to shape the dough into a large rectangle that roughly matches the dimensions of a half-sheet pan (18 by 13 inches/45 by 33 cm). If the dough is stiff, you can also pick up the edges of the dough to stretch it outward, or use a rolling pin. As you work, loosen the dough from the work surface with a bench knife and reflour the work surface as necessary. You don't want the dough to stick. When the dough is an even thickness of about 1/2 inch (1.3 cm), square up the edges with your hands to make a nice rectangle.
Spread the ricotta filling in an even layer all the way to the edges of the dough. Fold the short sides of the dough rectangle over the filling, about 1/2 inch (1.3 cm). Then starting at the long side (nearest you), begin rolling the dough over the filling into a tight roll, enclosing the filling in a spiral. The sides will want to spread as you roll. Try to keep the roll tight,. When fully rolled, compress gently around the roll with your palms to make it nice and compact. Cut the roll crosswise into 12 pieces, each 1 1/2 to 2 inches (3 to 5 cm) wide.
Lightly oil a half-sheet pan (18 by 13 inches/45 by 33 cm). Place the retools, cut side up, on the baking sheet, reshaping them as necessary so each is a nice, stable spiral. Cover and let stand at room temperature until puffy and almost doubled in size, about 1 hour.
Preheat the oven to 450˚F (232˚C) and place a baking stone or steel on the middle rack. Let the oven preheat for at least 45 minutes.
To bake the rotolos: Bake the rotolos until puffed and golden brown, 15 to 20 minutes, rotating the pan once or twice for even cooking. Remove the entire pan from the oven, let cool for a minute, and then use a metal spatula to transfer the retools to a platter or plates. These rotolos may spread a bit, which is fine. Each one will have its own unique character.
For the topping: While the rotolos bake, combine the brown sugar, cream, and butter in a small saucepan. Heat over low heat until everything is melted and smooth, stirring occasionally, 10 to 15 minutes. Spoon the sauce over the rotolos and top with the pecans.