For the Dough:

1 1/4 cups (300 ml) whole milk, warmed to about 110°F

2 1/4 tsp active dry yeast

1 tsp granulated white sugar (to bloom the yeast)

4 3/4 cups (593 g) all-purpose flour, spooned and leveled

1 1/2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/2 tsp ground cardamom

1/8 tsp ground cloves

1 1/2 tsp salt

2 tbsp (25 g) granulated white sugar

2 eggs, whisked

1 tbsp vanilla extract

1/2 cup (112 g) unsalted butter, very softened

For the Chai Caramel Sauce:

1/3 cup (80 ml) heavy cream

2 chai tea bags

1/2 cup (112 g) unsalted butter, very softened

1 cup (220 g) light brown sugar, packed

1 1/2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground nutmeg

3/4 tsp ground cardamom

1/8 tsp ground cloves

1/3 cup (116 g) honey

1 1/2 tsp vanilla extract

1/4 tsp salt

For the Chai Filling:

1/2 cup (112 g) unsalted butter, very softened

1 cup (220 g) light brown sugar, packed

1 tbsp ground cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp salt

1/4 cup (60 ml) heavy cream (for pouring in between the rolls)

For the Chai Cream Cheese Frosting:

6 tbsp (84 g) unsalted butter, very softened

6 oz (170 g) cream cheese, softened

3/4 cup (97 g) powdered sugar

1 1/2 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/4 tsp ground cardamom

Pinch of ground cloves