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

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

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

Add in the yeast mixture and mix until blended. Knead on medium speed for 7-10 minutes until dough forms a ball and springs back when pressed.

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

While the dough rises, heat heavy cream in a small saucepan, steep with chai tea bags for 10 minutes, then let cool to room temperature.

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

Grease a 9×13 inch casserole dish and spread the mixture evenly over the bottom.

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

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

Roll the dough tightly into a log, cut 12 rolls about 1 1/2 inches wide.

Place the rolls in the prepared dish, pour heavy cream in between them, cover, and let proof in a warm spot for about an hour or until doubled in size.

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

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

While baking, mix softened butter and cream cheese until combined and fluffy.

Add powdered sugar, vanilla extract, and chai spices, mixing until fluffy.

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