Begin by blooming your yeast. In a small bowl, combine the active dry yeast, sugar, and warm milk. Let it sit for 10 minutes until it becomes foamy on top.

1 1/4 cups (300 ml) warm whole milk (around 110°F)

2 1/4 tsp active dry yeast

1 tsp granulated white sugar

In the bowl of a stand mixer with a whisk attachment, whisk together the flour, chai spices, salt, and sugar.

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

Next, add the whisked eggs, vanilla extract, and softened butter to the dry ingredients and mix well.

2 eggs, whisked

1 tbsp vanilla extract

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

Pour in the yeast mixture and blend everything together. Switch to the dough hook attachment and knead the dough on medium speed for 7-10 minutes until it pulls away from the sides of the bowl, forms a ball, and springs back when pressed.

Shape the dough into a ball and place it in a large, greased bowl. Cover it with plastic wrap or a kitchen towel and let it rise in a warm spot for 1 to 1 ½ hours, or until it doubles in size.

While the dough rises, prepare the chai caramel sauce by heating the heavy cream in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 10 minutes. Remove from heat, discard the tea bags, and let the cream cool to room temperature.

1/3 cup (80 ml) heavy cream

2 chai tea bags

In a medium bowl, combine the softened butter, brown sugar, chai spices, honey, vanilla extract, and salt. Stir in the cooled chai-infused cream.

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

1 cup (220 g) packed light brown sugar

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

Grease a 9x13-inch casserole dish and spread the caramel mixture evenly over the bottom of the pan.

While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, chai spices, and salt in a small bowl.

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

1 cup (220 g) packed light brown sugar

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

Assembling & Baking the Chai Rolls:

Once the dough has risen, punch it down to release the air and roll it out on a lightly floured surface into an 18x12-inch rectangle, about 1/4 inch thick.

Spread the chai brown sugar filling evenly over the dough using an offset spatula.

Roll the dough tightly into a log, starting from the edge closest to you. Trim the ends to make the log even. Using unflavored dental floss or a sharp knife, slice the dough into 12 rolls, each about 1 1/2 inches wide.

Place the rolls in the prepared casserole dish, ensuring they are in the chai caramel sauce. Pour the room temperature heavy cream between the rolls. Cover with plastic wrap and let the rolls proof in a warm place for about 1 hour or until they double in size.

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

Preheat the oven to 350°F (175°C) about 15 minutes before the rolls finish proofing.

Once the rolls have completed their second rise, bake them for 29-32 minutes until they are golden brown (about 30 minutes is perfect!).

While the rolls are baking, prepare the frosting by beating the softened butter and cream cheese together in a medium bowl using an electric mixer on medium-high speed until smooth and fluffy.

6 tbsp (84 g) unsalted butter, very softened

6 oz (170 g) cream cheese, softened

Add the powdered sugar, vanilla extract, and chai spices to the bowl. Mix on medium-low speed until combined, then increase the speed to high and beat until fluffy.

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

Once the rolls are done, let them cool for 10 minutes before spreading the cream cheese frosting on top. Serve and enjoy!