Bloom the yeast by mixing the active dry yeast, sugar, and warm milk together; let sit for 10 minutes until foamy.

In a large bowl, mix flour, chai spices, salt, and sugar together.

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

Add the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl.

Form the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for 1-1 ½ hours or until doubled in size.

For the chai caramel sauce, heat heavy cream in a small saucepan and steep chai tea bags for 10 minutes, then cool to room temperature.

In a medium bowl, mix softened butter, brown sugar, chai spices, honey, vanilla, and salt together. Mix in the chai cream mixture and spread evenly in a greased 9×13 inch casserole dish.

For the chai filling, mix softened butter, brown sugar, chai spices, and salt in a small bowl.

Roll the risen dough into an 18 x 12 inch rectangle and spread the chai filling over it.

Roll the dough tightly into a log shape, cut off the ends, and slice into 12 rolls.

Place the rolls in the casserole dish with chai caramel sauce and pour heavy cream in between each roll. Cover and let proof for about an hour until doubled in size.

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

Bake rolls for 29-32 minutes until golden brown.

For the chai cream cheese frosting, mix softened butter and cream cheese until fluffy. Add powdered sugar, vanilla extract, and spices; mix until combined and fluffy.

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