Heat oven to 350°F. Melt 1 1/2 Tbs. butter in a 9-inch ovenproof nonstick skillet over medium heat. Remove from heat; add nuts, stir to coat, and arrange in center of pan, leaving a 2-inch border.
Make caramel sauce: In a saucepan, combine brown sugar, cream, honey, vanilla, and salt over medium heat. Stir until bubbling, then cook 2 minutes more. Remove from heat. In a separate pan, melt remaining 1 Tbs. butter.
Combine sugar and cinnamon in a small bowl. Unroll pizza crust and shape into a 9 x 12-inch rectangle. Brush dough with melted butter, then sprinkle with cinnamon sugar. Cut dough into 1-inch strips. Tightly roll one strip, then wrap another around it. Continue with remaining strips to make a coil.
Place dough on top of nuts in skillet. Bake until golden, about 40 minutes. Let cool 5 minutes. Place a platter over pan and flip it over to release the cake. Drizzle with 2 Tbs. caramel sauce. Serve remaining sauce on the side.