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

In a stand mixer, combine flour, salt, and spices. Add activated yeast mixture, eggs, vanilla extract, and softened butter. Mix until a dough forms.

Knead dough for 7-10 minutes until smooth and elastic.

Place kneaded dough in a greased bowl and cover. Let rise for 1 to 1.5 hours until doubled.

In a saucepan, heat heavy cream and steep the chai tea bags. Remove bags, whisk in brown sugar, butter, vanilla, and spices until smooth.

In a bowl, beat softened butter, brown sugar, and filling spices until smooth.

Roll out the dough, spread the filling, roll tightly, and cut into 12 equal portions.

Arrange rolls in casserole dish with chai caramel sauce. Pour heavy cream over and let rise for 1 hour.

Preheat oven to 350°F. Bake rolls for 29-32 minutes until golden brown.

Whip together softened cream cheese and unsalted butter, gradually add powdered sugar and spices until fluffy.

Frost the warm rolls with cream cheese frosting.