Bloom the yeast by combining active dry yeast, granulated sugar, and warm whole milk. Let it sit for 10 minutes.

Prepare the dough by mixing flour, salt, spices, egg, vanilla, and butter in a bowl. Add the bloomed yeast mixture and knead until smooth.

Let the dough rise in a greased bowl covered with a towel for 1 to 1.5 hours.

Make the chai caramel sauce by heating heavy cream with tea bags, steeping for 10 minutes, then mixing in brown sugar and honey.

Mix softened butter, light brown sugar, and spices for the filling.

Roll out the dough, spread the filling, roll tightly, and cut into 12 rolls.

Place rolls cut-side up in the baking dish, pour cream over, cover, and rise for another hour.

Preheat the oven and bake the rolls for 29 to 32 minutes until golden.

Make the frosting by beating cream cheese and butter, adding powdered sugar and cinnamon until smooth.

Spread frosting on warm rolls and drizzle with chai caramel sauce before serving.