Bloom the yeast by mixing 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 forms a ball and springs back when pressed.

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.

To make the chai caramel sauce, heat heavy cream until steaming, add tea bags, and steep for 10 minutes. Remove tea bags and let cool.

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

Grease a 9x13 inch casserole dish and spread the caramel sauce evenly over the bottom.

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

Once the dough has risen, punch it down and roll it out on a floured surface into an 18 x 12 inch rectangle.

Spread the chai brown sugar filling evenly over the dough. Roll the dough tightly into a log shape and cut into 12 rolls.

Place the rolls in the casserole dish with the chai caramel sauce and pour room temperature heavy cream in between each roll. Cover and let proof for about an hour until they have 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, prepare the cream cheese frosting by mixing softened butter and cream cheese until fluffy.

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

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