Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Roll out bread dough on lightly floured surface into 16x8-inch rectangle.
Mix 2 Tbsp. half-and-half, and 1 Tbsp. each coffee and cinnamon in medium bowl until blended. Add sugar and butter; mix well. Spread onto dough.
Roll up, starting at one long side. Pinch seams together to secure. Cut crosswise into 16 slices; place, cut sides up, in prepared pan. Cover.
Remove rolls from refrigerator; let stand at room temperature 45 min. to 1 hour or until doubled in size.
Heat oven to 350°F. Bake rolls, uncovered, 20 to 25 min. or until golden brown. Cool 10 min.
Meanwhile, microwave caramels with remaining half-and-half, coffee and cinnamon in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
Remove rolls from pan to wire rack. Place wire rack on baking sheet. Drizzle caramel sauce over rolls; sprinkle with nuts. Serve warm.