Preheat the oven to 375°F. Spray a 9 x 9 non stick metal baking pan with cooking spray. Set aside.
Press the dough into roughly a 9 x 13 inch rectangle. Carefully spread with 6 Tbsp of softened butter.
In a small bowl, toss together both sugars, cinnamon and nutmeg. Start with 1 Tbsp of cinnamon adding more to your taste.
Sprinkle over the butter, reserving a couple of Tbsp to sprinkle on top of the rolls in the pan. Begin to roll, starting at the widest side.
Use a sharp knife to cut into 12 equal pieces. Arrange side by side in the pan.
Melt the remaining butter and pour over the rolls. Sprinkle with the remaining sugar and cinnamon blend on top.
Bake for 18-20 minutes, until golden and puffy.
To make the cream cheese glaze:
In the microwave, warm the cream cheese with the cream or half & half in 15 second increments. Stir until blended. Repeat until pourable.
Add the powdered sugar, mixing until completely smooth.
Pour over the hot cinnamon rolls.