In a small bowl, combine 1 packet of active dry yeast, 2 tablespoons of granulated white sugar, and 1/2 cup of warm whole milk. Let it sit for 10 minutes until frothy.

In a stand mixer, whisk together 4 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and other dry ingredients.

Add the bloomed yeast mixture, 2 large eggs, 1 tablespoon of vanilla extract, and 1/2 cup of softened unsalted butter to the dry ingredients. Mix until combined, then knead for 5-7 minutes.

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

In a saucepan, heat 1 cup of heavy cream, steep 2 chai tea bags for 10 minutes, then combine with 1 cup packed brown sugar and 1/4 cup honey, stirring until smooth.

In a medium bowl, mix 1/2 cup softened unsalted butter, 1 cup packed brown sugar, and chai spices for the filling.

On a floured surface, roll the dough into a rectangle, spread the chai filling, and tightly roll it into a log.

Cut the rolled dough into 12 equal sections and place them in the casserole dish over the caramel.

Pour 1/2 cup heavy cream over the rolls and let them proof for 1 hour until puffed.

Preheat the oven to 350°F and bake for 29-32 minutes until golden brown.

While the rolls cool, whip up the cream cheese frosting and blend until fluffy and smooth.

Drizzle the frosting over the warm rolls and serve. Enjoy!