To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, chai spices, salt and sugar together.

To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.

Add in the yeast mixture and mix until everything is 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, forms a ball and springs back when pressed.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises make the sticky chai caramel sauce for the bottom of the rolls. Add the heavy cream to a very small sauce pan and heat over low heat until steaming, then add in the teabags. Allow them to steep for 10 minutes, then remove from the heat, remove the teabags and let cool to room temperature.

In a medium bowl, mix the butter, brown sugar, chai spices, honey, vanilla and salt together. Then mix in the chai-heavy cream mixture.

Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough rises, also make the filling by mixing the butter, brown sugar, chai spices and salt together in a small bowl.

Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.

Spoon the chai brown sugar filling over the dough and spread it evenly with an offset spatula.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.

Place the rolls in the prepared casserole dish with the chai caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 degrees F about 15 minutes before the rolls are done proofing.

Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)

While they bake, make the cream cheese frosting by adding the softened butter and cream cheese to a medium bowl and mixing it on medium-high speed with an electric mixer until combined and fluffy.

Add in the powdered sugar, vanilla extract and chai spices. Mix on medium-low speed until combined, then on high speed until fluffy.

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