Combine 1 cup of warm whole milk, 2 ¼ teaspoons of active dry yeast, and 2 tablespoons of granulated white sugar in a small bowl. Let sit for about 10 minutes until frothy.

In a large bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger. Add the yeast mixture, 2 eggs, 1 teaspoon of vanilla extract, and ½ cup of softened butter. Mix until a dough forms, then knead for 7-10 minutes.

Place the dough in a greased bowl, cover it, and let it rise in a warm area until it doubles in size, about 1 to 1.5 hours.

In a saucepan, warm ½ cup of heavy cream and steep 2 chai tea bags for about 5 minutes. Remove the tea bags and combine with ½ cup of light brown sugar and a pinch of salt.

In a medium bowl, cream together ¼ cup of softened butter, ½ cup of light brown sugar, 1 tablespoon of cinnamon, and a dash of salt.

Once the dough has risen, punch it down and roll it out. Spread the filling over the dough, roll it tightly, and cut into 12 pieces. Place the rolls cut-side up over the chai caramel sauce.

Pour ½ cup of heavy cream between the rolls and let rise in a warm area until they double in size, about 1 hour.

Preheat the oven to 350°F. Bake the rolls for 29-32 minutes, until golden brown and bubbling.

Beat together 4 ounces of cream cheese, ¼ cup of softened butter, 2 cups of powdered sugar, and a dash of chai spices until smooth.

Drizzle the frosting over warm chai cinnamon rolls and serve.