First things first, let’s bloom the yeast! Combine the active dry yeast, sugar, and warm milk, then let it sit for about 10 minutes until it gets all foamy on top.

Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, mix together the flour, chai spices, salt, and sugar.

Add the whisked eggs, vanilla, and melted butter to the dry ingredients and mix it all together. Then, pour in the yeast mixture and blend until everything is combined. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the sides of the bowl, forms a nice ball, and springs back when you poke it.

Once you’ve got your dough, shape it into a ball and transfer it to a large, greased bowl. Cover it with plastic wrap or a kitchen towel, and let it rise in a warm spot (I use my toaster oven on the "proof" setting, if you don't have one of those turn your oven on preheat 350 for 1-2 minutes then turn it off, then place your dough in there) for about 1 to 1 ½ hours or until it doubles in size.

While your dough is rising, let’s whip up that sticky chai caramel sauce for the bottom of the rolls! Start by pouring the heavy cream into a small saucepan and heat it over low until it’s steaming. Then, toss in the tea bags and let them steep for about 10 minutes. After that, remove it from the heat, take out the tea bags, and let the mixture cool to room temperature.

In a medium bowl, combine the butter, brown sugar, chai spices, honey, vanilla, and salt. Next, stir in the chai-heavy cream mixture until everything is nicely blended.

Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough is rising, go ahead and prepare the filling! In a small bowl, mix together the butter, brown sugar, chai spices, and salt until well combined.

Once your dough has risen, gently punch it down to release the air, then roll it out on a lightly floured surface. Aim for an 18 x 12 inch rectangle (don't worry if it isn't perfect - I'm terrible at getting it perfect!) that’s about 1/4 inch thick.

Spoon the chai brown sugar filling over the dough and spread it evenly using an offset spatula. Then, starting from the end closest to you, roll the dough tightly into a log shape. Trim the ends to make it even, and slice the log into 12 rolls, each about 1 1/2 inches wide. I use a sharp knife to cut them.

Place the rolls in your prepared casserole dish with the caramel sauce mixture, then pour warmed cream over the rolls. Cover the dish with plastic wrap and let the rolls proof in a warm spot for about an hour, or until they’ve doubled in size.

Tip: Preheat your oven to 350°F about 15 minutes before the rolls are done proofing. (If rolls are in the oven remove from oven while it preheats.)

Once they’ve finished their second rise, pop them in the oven and bake for about 30 minutes until they’re golden brown.

While they cool, make the frosting by adding the butter and cream cheese to a medium bowl and mixing it on medium-high speed with an electric mixer until combined and fluffy. Then add in and beat the remaining ingredients and enjoy.