Prepare the Caramel: Place sugar and corn syrup in a medium saucepan. Cook, undisturbed, over medium-high, until mixture reaches a deep amber color, about 8 minutes.

Add cream: Remove saucepan from heat; slowly and carefully whisk in cream until smooth.

Add caramel to baking pan: Pour caramel mixture into a greased 13- x -9-inch baking pan, using a spatula to spread into an even layer. Set aside, uncovered, until ready to use.

Prepare the Dough: Stir together water, cream, sugar, butter, and yeast in bowl of a stand mixer fitted with a dough hook attachment. Let stand until foamy, about 15 minutes.

Add eggs and salt to yeast mixture. Mix on low speed until just combined, about 30 seconds. Add flour in 3 additions, mixing on low speed until just combined. After last addition of flour, increase mixer speed to medium, and beat until Dough comes together and pulls away from sides of bowl, 3 to 5 minutes.

Knead Dough: Transfer Dough to a lightly floured work surface; knead until elastic and just a little tacky to the touch, about 3 minutes. Form Dough into a tight ball; cover with a damp towel, and let rise for 10 minutes.

Meanwhile, prepare the Filling: Stir together brown sugar, butter, granulated sugar, and cinnamon in a small bowl until combined. Set aside.

Roll out Dough: Preheat oven to 350°F. Roll out Dough to a 16- x 12-inch rectangle, dusting work surface and rolling pin with additional flour if needed.

Add Filling: Sprinkle Filling evenly over surface of Dough, using your hands or a spatula to press into Dough.

Roll Dough: Starting at 1 long end, roll Dough into a log.

Cut rolls: Cut log crosswise into 12 slices (about 1 1/2 inches each).

Add rolls to pan: Arrange slices over caramel in baking pan (they will be touching each other).

Bake rolls: Bake in preheated oven until tops are golden brown and cooked through, 30 to 35 minutes. Remove from oven, and let cool in baking pan on a wire rack for 5 minutes.

Flip baking pan: Invert baking pan onto a dish or a large rimmed baking sheet. Serve rolls immediately, or store in an airtight container, at room temperature, for up to 4 days.