Bloom the yeast by combining warmed milk, yeast, and sugar; let sit until foamy.

Prepare the dough by mixing flour, spices, salt, yeast mixture, butter, eggs, and vanilla.

Transfer dough to a greased bowl, cover, and let rise until doubled, about 1 to 1.5 hours.

Make the caramel sauce by heating cream, steeping chai bags, and adding other ingredients.

Prepare filling by mixing softened butter, brown sugar, and spices until creamy.

Roll dough into a rectangle, spread filling, roll tightly, and slice into 12 rolls.

Grease baking dish, pour caramel sauce, place rolls, add cream, cover, and let proof for 1 hour.

Preheat oven and bake rolls until golden brown and a toothpick comes out clean, about 29-32 minutes.

Make frosting by beating cream cheese and butter, adding sugar, vanilla, and cinnamon.

Allow rolls to cool, then frost generously and serve warm.