Bloom the yeast by mixing it with sugar and warm milk; let sit for 10 minutes until foamy.

In a large bowl of a stand mixer, mix flour, chai spices, salt, and sugar.

Add the whisked eggs, vanilla, and softened butter to the dry ingredients and mix.

Add the yeast mixture and blend; switch to a dough hook and knead for 7-10 minutes until the dough forms a ball.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1 ½ hours until doubled in size.

While the dough rises, prepare the chai caramel sauce by heating heavy cream and steeping tea bags for 10 minutes.

Mix butter, brown sugar, chai spices, honey, vanilla, and salt in a bowl; combine with the chai-heavy cream mixture.

Grease a 9×13 inch casserole dish and spread the chai caramel mixture evenly on the bottom.

Prepare the chai filling by mixing softened butter, brown sugar, chai spices, and salt in a small bowl.

After the dough has risen, punch it down and roll it into an 18 x 12 inch rectangle.

Spread the chai brown sugar filling over the dough and roll it tightly into a log shape.

Cut 12 rolls about 1 1/2 inches wide and place them in the casserole dish with the chai caramel sauce.

Pour heavy cream between the rolls, cover with plastic wrap, and let proof for about an hour until doubled in size.

Preheat the oven to 350 degrees F about 15 minutes before baking.

Bake the rolls for 29-32 minutes until golden brown.

While the rolls bake, make the cream cheese frosting by mixing softened butter and cream cheese until fluffy.

Add powdered sugar, vanilla, and chai spices; mix until fluffy.

Let the rolls cool for 10 minutes, then cover with cream cheese frosting and serve.