Warm 1 cup of milk to 110°F and stir in 2 tablespoons of sugar until dissolved. Sprinkle 2¼ teaspoons of active dry yeast and let sit for 10 minutes until frothy.

In a bowl, combine 4 cups of all-purpose flour, 1 teaspoon salt, and 1 tablespoon chai spices. Mix in 2 tablespoons of sugar.

Add the yeast mixture, 2 eggs, ½ cup softened butter, and 1 teaspoon vanilla extract to the dry ingredients and mix on medium speed for 7-10 minutes until smooth.

Shape the dough into a ball, place in a greased bowl, cover, and let rise for 1 to 1.5 hours or until doubled in size.

Prepare caramel sauce by heating ½ cup heavy cream with 2 chai tea bags. After steeping, mix with ¼ cup butter, ½ cup brown sugar, and 1 tablespoon honey.

Make filling by blending ½ cup softened butter, ½ cup brown sugar, 1 tablespoon chai spices, and a pinch of salt until smooth.

Roll risen dough into an 18x12-inch rectangle. Spread filling evenly and roll tightly, slicing into 12 pieces.

Pour caramel sauce into a greased baking dish, place rolls on top, cover, and let proof for 1 hour.

Preheat oven to 350°F. Bake rolls for 29-32 minutes until golden and bubbling.

Cool slightly, mix frosting ingredients, and spread generously over warm rolls.