Heat the oven to 375°F. Lightly coat a 9x9-inch baking pan with nonstick cooking spray.

In a small bowl, whisk together the brown sugar, white sugar, and cinnamon for the filling.

For the dough, combine the warmed half-and-half, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Add the flour, eggs, 4 tablespoons of the melted butter, and salt. Knead on low speed for 5 minutes, scraping the sides of the bowl with a silicone spatula as needed.

Transfer the dough to a lightly floured work surface and roll into a 12x16-inch rectangle. Brush the remaining 3 tablespoons melted butter over the entire surface. Sprinkle the filling evenly over the dough, pressing it lightly. Starting from a long edge, roll the dough into a tight log, then slice crosswise into 1½-inch-thick rounds.

Place the rolls cut-side up in the prepared pan, close together. Gently press each roll to widen it slightly. Pour the 1/2 cup heavy cream over the rolls, then bake for about 25 minutes, until light golden brown.

Meanwhile, for the frosting, stir together the cream cheese, confectioners' sugar, 2 tablespoons heavy cream, and vanilla in a medium bowl until smooth.

Spread half of the frosting over the warm rolls. Let rest for 5 minutes, then spread the remaining frosting on top and serve.