Bloom the yeast by combining active dry yeast, granulated sugar, and warmed whole milk in a small bowl. Let sit for 10 minutes until frothy.

In a large mixing bowl, whisk together all-purpose flour, chai spices, salt, and sugar. Add in the whisked eggs, softened butter, and frothy yeast mixture. Stir until combined, then knead for 7 to 10 minutes until smooth and elastic.

Shape dough into a ball, place it in a greased bowl, cover, and let it rise in a warm area for 1 to 1½ hours until doubled in size.

In a saucepan, heat heavy cream and steep chai tea bags for 10 minutes. Remove the tea bags and mix in butter, brown sugar, honey, and salt until creamy.

Blend softened butter, brown sugar, chai spices, and a pinch of salt for the filling. Spread this evenly on the rolled dough, then roll tightly, cut into 12 equal rolls.

Pour chai caramel sauce into a greased 9x13 baking dish, place rolls cut-side up, pour remaining cream, cover, and let rise for an hour.

Preheat oven to 350°F and bake the rolls for 29 to 32 minutes until golden and caramel is bubbling.

For frosting, blend softened cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla extract until smooth.

After cooling for 10 minutes, frost warm rolls generously with frosting and serve.