Roll the pizza dough out on a lightly floured work surface into a rough 12 x 8-inch rectangle using a rolling pin.

Brush the dough all over with the melted butter, then sprinkle evenly with the brown sugar, chopped pecans, and salt.

Drizzle with the syrup.

Using a pizza cutter or knife, cut the rectangle lengthwise into 8 equal strips.

Roll up one strip like a snail shell, then continue rolling each spiral up in the next strip until you have one giant spiral.

Cut a piece of parchment paper or foil to the size of the bottom of your air fryer basket and line the bottom with it.

Carefully lay the spiral in the air fryer and cover with a round of foil cut to fit the size of the spiral.

Cook in the air fryer at 325°F (163°C) for 15 minutes.

Remove the foil round from the top and cook the roll until golden brown and cooked through in the middle, about 10 minutes more.

Meanwhile, in a bowl, whisk together the powdered sugar, cream cheese, milk, and ground cinnamon until smooth to make the glaze.

Once the roll is cooked, let it cool in the basket for 10 minutes, then carefully lift it out of the air fryer using the parchment paper bottom as an aid.

Transfer the roll to a plate and pour the glaze over the roll to cover it completely.

Let the roll and glaze cool together for at least 10 more minutes to set before cutting into wedges to serve.