Start by warming your milk until it's comfortably warm but not boiling, around 110°F. Combine warm milk, yeast, and sugar in a mixing bowl; let sit for about 10 minutes until frothy.

In a separate bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, salt, and sugar until well combined. Add the yeast mixture, eggs, vanilla, and butter; mix until a shaggy dough forms, then knead for 7-10 minutes until smooth.

Transfer the dough to a greased bowl and cover. Let rise in a warm place for 1 to 1.5 hours until doubled in size.

Heat heavy cream in a saucepan until just steaming. Remove from heat, steep chai tea bags for 10 minutes, then cool slightly. Mix in brown sugar and butter until dissolved. Pour into a greased baking dish.

Combine butter, brown sugar, cinnamon, ginger, and a pinch of salt for the filling. Spread evenly over the rolled-out dough.

Punch down the dough and roll out into a large rectangle. Spread the filling mixture, roll tightly, pinch to seal, and cut into 12 rolls.

Place rolls cut side up in the baking dish over the caramel sauce. Let rise for about 1 hour until puffed up.

Preheat oven to 350°F about 15 minutes before baking.

Bake the rolls for 29-32 minutes until golden brown and center feels set.

Prepare frosting by beating cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth.

Spread frosting over warm rolls, allowing it to melt into the rolls before serving.