Preheat your oven to 350°F. Generously butter a 9×13-inch baking dish or a deep 10-inch round ceramic dish.
Open the cans and set the icing packets aside. Cut each cinnamon roll into 4–6 pieces and scatter them evenly in the prepared dish. Sprinkle the toasted nuts over the top if using.
In a medium bowl, whisk together the pumpkin purée, eggs, heavy cream, maple syrup, vanilla, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth. Pour evenly over the cinnamon roll pieces, pressing exposed pieces down so they’re mostly submerged.
Bake for 28–35 minutes, until the tops are deeply golden and the center is set. If browning too quickly, tent loosely with foil for the last 10 minutes. Cool 10–15 minutes.
Stir the no-bake cheesecake filling with the cinnamon or pumpkin pie spice; mix in some reserved icing if you’d like it sweeter. Spread an even layer over the warm bake.
In a cold bowl, whip the heavy cream, powdered sugar, vanilla, and optional cinnamon to medium-stiff peaks. Spread or pipe over the cheesecake layer.
Dust generously with powdered sugar and finish with a tiny pinch of flaky sea salt. Serve immediately.