Warm 1 cup of whole milk to about 110°F and whisk in 2 tablespoons of granulated sugar until dissolved. Sprinkle 2 ¼ teaspoons of active dry yeast over the surface and let it bloom for about 5-10 minutes until frothy.

Combine 4 cups of all-purpose flour, 1 teaspoon of salt, and the chai spices in a large mixing bowl. Create a well in the center and add the yeast mixture along with 2 large eggs and ¼ cup of melted unsalted butter.

Mix the dough until it starts pulling away from the sides of the bowl, then knead for 7-10 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover with plastic wrap.

Allow the dough to rise in a warm place for 1 to 1.5 hours or until doubled in size.

Meanwhile, prepare the chai caramel sauce by heating ½ cup of heavy cream until simmering. Steep 2 chai tea bags in the cream for about 10 minutes.

Combine infused cream with ½ cup of light brown sugar, ¼ cup of softened unsalted butter, 2 tablespoons of honey, and a pinch of salt, stirring until smooth.

In a medium bowl, mix ⅓ cup of softened unsalted butter, ½ cup of light brown sugar, and chai spices until creamy.

Once dough has risen, punch it down and roll it into a rectangle about ¼ inch thick. Spread filling evenly over the surface, then roll tightly into a log and slice into 12 rolls.

Place rolls in the baking dish over the caramel sauce, cover with plastic wrap, and let them rise again for about 1 hour.

Preheat your oven to 350°F with about 15 minutes left on the rise.

Bake the rolls for 29-32 minutes until golden brown. Keep an eye on them to avoid overbaking.

Prepare the chai cream cheese frosting by beating together ¼ cup of softened unsalted butter and 8 oz of cream cheese. Gradually add 2 cups of powdered sugar and mix in 1 teaspoon of chai spices.

Let the rolls cool in the pan for about 10 minutes, then drizzle frosting over the warm rolls.

Serve warm and enjoy!