Start by warming your milk until it reaches about 110 degrees F. Sprinkle in the active dry yeast along with a teaspoon of granulated sugar. Let it sit for about five minutes until it becomes frothy.

In a large mixing bowl, combine flour, spices, salt, and additional sugar. Whisk together until evenly mixed. Then add in your bloomed yeast mixture, whisked eggs, vanilla extract, and softened butter. Mix until combined into a dough. Knead gently on a floured surface until smooth and elastic.

Place your dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place until doubled in size—this usually takes about an hour.

While waiting for the dough to rise, mix together light brown sugar and spices in a small bowl.

Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle shape. Spread softened butter over the dough before sprinkling your spice-sugar mixture evenly across its surface. Roll it tightly from one end to another and cut into equal pieces.

In a saucepan over medium heat, combine honey with heavy cream and salt while stirring continuously until smooth. Pour this sauce into your greased baking dish.

Place your cut rolls into the caramel sauce side down in the baking dish. Cover with plastic wrap and let them rise again for about thirty minutes while you preheat your oven to 350 degrees F. Once they're puffy and ready, bake for approximately thirty minutes until golden brown.

As they cool slightly after baking, whip together softened cream cheese and butter until smooth then mix in powdered sugar along with vanilla extract and spices.

Drizzle your chai cream cheese frosting generously over warm rolls before serving!