Bloom the yeast by mixing active dry yeast, sugar, and warm milk together; let sit for 10 minutes until foamy.

In a large bowl, mix flour, chai spices, salt, and sugar together.

Add whisked eggs, vanilla, and softened butter to the dry ingredients and mix.

Add the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough forms a ball and springs back when pressed.

Form the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1-1 ? hours or until doubled in size.

While the dough rises, make the chai caramel sauce by heating heavy cream, then steeping chai tea bags for 10 minutes.

Mix butter, brown sugar, chai spices, honey, vanilla, and salt, then add chai-heavy cream mixture.

Grease a 9x13 inch casserole dish and spread the caramel sauce evenly over the bottom of the pan.

For the chai filling, mix softened butter, brown sugar, chai spices, and salt together in a bowl.

Once the dough has risen, punch it down and roll out into an 18 x 12 inch rectangle.

Spread the chai filling evenly over the dough.

Roll the dough tightly into a log shape and cut 12 rolls about 1 1/2 inches wide.

Place the rolls in the prepared casserole dish and pour room temperature heavy cream in between each roll. Cover and let proof for about an hour.

Preheat the oven to 350 degrees F about 15 minutes before the rolls are done proofing.

Bake the rolls for 29-32 minutes until golden brown.

While the rolls bake, make the cream cheese frosting by mixing softened butter and cream cheese until fluffy, then adding powdered sugar, vanilla, and chai spices; mix until combined and fluffy.

Let the rolls cool for 10 minutes, then cover with cream cheese frosting and serve.