Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes.

Add the eggs, butter, chai spice, and sugar. Mix on low speed for 30 seconds.

Add 2 cups of flour and the salt. Mix until barely combined, then add the other 2 cups of flour and mix until well combined. Allow to rest for 5 minutes.

Attach the dough hook and beat the dough on low speed for 5-7 minutes until elastic and smooth.

Spray a large bowl with cooking spray. Remove the dough from the mixer bowl and place it in the greased bowl. Cover with a towel or plastic wrap.

Set the bowl in a warm place to rise until almost double, about 30-60 minutes.

In a medium bowl, combine the melted butter, brown sugar, and chai spice for the filling.

Sprinkle a pastry mat with flour, turn out the dough onto the mat, and sprinkle the top with additional flour.

Roll the dough into a 24×15 inch rectangle. Smooth the chai filling over the dough rectangle.

Roll the dough up tightly on the long end, cut into 12 slices, and place in a greased 9x13 inch glass baking pan. Cover and allow to rise for 20 minutes.

Preheat the oven to 350º Fahrenheit. Warm the heavy cream until just warm to the touch.

Once the rolls have risen, pour the heavy cream over the top, allowing it to soak in.

Bake for 27-30 minutes. Check after 20 minutes; cover with foil if they brown too much.

In a small bowl, whisk together powdered sugar, vanilla extract, and 3 tablespoons of tea. Add more tea as needed to reach the desired consistency.

Drizzle the glaze over the cooled rolls.