Bloom Yeast: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Let sit for 10 minutes until foamy.

Prepare Dough: In a large bowl, whisk together flour, salt, and chai spices. Add bloomed yeast mixture, eggs, butter, and vanilla. Knead for 7-10 minutes.

First Rise: Shape dough into a ball and let rise in a greased bowl for 1 to 1.5 hours until doubled.

Make Chai Caramel Sauce: Combine heavy cream and chai tea bags in a saucepan. Simmer for 5-7 minutes. Remove tea bags and stir in butter, brown sugar, salt, and honey.

Make Filling: Mix softened butter with brown sugar and chai spices until smooth.

Shape Rolls: Roll dough into a rectangle, spread filling, roll tightly into a log, slice into 12 pieces, and place over caramel sauce in a greased dish.

Bake: Preheat oven to 350°F (175°C). Bake rolls for 29-32 minutes until golden brown.

Make Frosting: Beat cream cheese and butter until fluffy, mix in powdered sugar and chai spices until smooth.

Cool and Frost: Allow rolls to cool for 10 minutes, then frost generously before serving.