In a small bowl, combine 1 cup of warm whole milk, 1 packet of active dry yeast, and 2 tablespoons of granulated sugar. Let sit for 5–10 minutes until frothy.

In a large bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of chai spices. Add the bloomed yeast mixture, 2 large eggs, 4 tablespoons of softened unsalted butter, and 1 teaspoon of vanilla extract. Mix until cohesive.

Transfer dough onto a floured surface and knead for 8–10 minutes until smooth. Add flour if necessary.

Place the kneaded dough into a greased bowl, cover with a towel, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.

In a saucepan, combine 1 cup of heavy cream with chai tea bags. Heat gently, infusing for 5 minutes. Remove tea bags and stir in 1/2 cup of light brown sugar, 2 tablespoons of unsalted butter, and a pinch of salt until smooth.

In a mixing bowl, blend 1/2 cup of softened butter, 1 cup of light brown sugar, and 2 teaspoons of chai spices until smooth.

After the dough has risen, punch it down, roll into a rectangle, and spread the filling over the dough evenly.

Starting from the long edge, tightly roll dough into a log, cut into 12 equal pieces, and place in a greased baking dish.

Cover rolls with a towel and let rise for 1 hour until puffy.

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

While cooling, prepare the frosting by beating together 1/2 cup of softened cream cheese, 1/4 cup of softened butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract.

After rolls cool for 10 minutes, spread frosting generously over the tops.