For the Dough:

1. Activate the Yeast:

   • Warm the milk in a small saucepan or microwave to about 110°F. Stir in the granulated sugar and yeast, then let sit for 5-10 minutes until the yeast blooms (it will become foamy).

2. Make the Dough:

   • In a large bowl, combine the flour, ground cinnamon, ginger, allspice, nutmeg, cardamom, cloves, salt, and sugar.

   • Add the yeast mixture, eggs, vanilla extract, and softened butter to the dry ingredients. Mix until a dough forms.

   • Knead the dough for about 5-7 minutes on a floured surface until smooth and elastic.

   • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise for 1 to 1 ½ hours, or until doubled in size.

For the Chai Caramel Sauce:

1. Infuse the Cream:

   • Heat the heavy cream in a small saucepan over medium heat. Add the chai tea bags and steep for 5-7 minutes, pressing the tea bags occasionally to release the flavor.

   • Remove the tea bags and set the cream aside.

2. Make the Caramel Sauce:

   • In a separate saucepan, melt the butter over medium heat. Add the brown sugar, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Stir until the sugar has dissolved.

   • Add the infused cream and honey, then bring to a simmer. Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.

   • Remove from heat and stir in the vanilla extract and salt.

For the Chai Filling:

1. Prepare the Filling:

   • In a small bowl, combine the softened butter, brown sugar, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, and salt. Mix until well combined.

2. Assemble the Rolls:

   • Once the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches).

   • Spread the chai filling evenly over the dough, leaving a small border along the edges.

   • Drizzle ¼ cup of heavy cream over the filling, then tightly roll the dough into a log.

   • Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.

3. Second Rise:

   • Cover the rolls with a clean kitchen towel and let rise for another 30-45 minutes, or until they’ve puffed up.

For the Chai Cream Cheese Frosting:

1. Make the Frosting:

   • In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.

   • Add the powdered sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, cardamom, and cloves. Beat until fully combined.

Bake the Rolls:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Bake the Rolls:

   • Bake the rolls for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

3. Finish the Rolls:

   • Once baked, pour the chai caramel sauce evenly over the warm rolls. Let cool slightly before frosting.

4. Top with Frosting:

   • Once the rolls are slightly cooled, spread the chai cream cheese frosting on top of the rolls.