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In a large bowl, mix the flour, salt, sugar, 1 tbsp cinnamon, and yeast. Add the warm water and 3 tbsp olive oil. Stir until a shaggy dough forms and no dry flour remains. Cover and let rest for 15 minutes.
With wet hands, do stretch-and-folds: pull the dough up and fold it into the center, rotating the bowl each time. Repeat for 4 rounds total, spacing them about 15 minutes apart.
Cover and let rise for about 2 hours, until doubled and airy.
Grease a 9×13 pan. Separate the dough into 15 equal portions and shape into buns.
Dip each bun in melted, cooled butter, then coat in the cinnamon-sugar mixture made with the brown sugar, white sugar, and cinnamon.
Place the buns in the prepared pan and let rise again for about 2 hours, until very puffy.
Using your fingertips, gently dimple the tops of the dough balls just as you would with focaccia.
Pour ½ cup warm heavy cream evenly over the top.
Bake at 375°F for about 40 minutes, or until golden brown and cooked through. I recommend placing a baking sheet underneath your 9×13 dish to catch any spillage.
Start checking around 30 minutes. If the tops are getting too brown, loosely cover with foil for the remainder of the baking time.
Let cool, then drizzle with a simple glaze if desired. I used powdered sugar, a splash of milk, melted butter, and vanilla.