In a large mixing bowl, combine flour, sugar, yeast, and salt. Warm the milk to about 110°F and add it to the dry ingredients along with beaten eggs and melted butter. Mix until a shaggy dough forms, then knead for about 8-10 minutes until smooth and elastic. Allow it to rise in a warm place for 1 hour or until doubled in size.

While the dough rises, prepare your chai spice filling. In a medium bowl, mix together brown sugar, cinnamon, ginger, cardamom, cloves, and nutmeg.

Once the dough has doubled in size, punch it down gently and transfer it to a floured surface. Roll it out into a rectangle of approximately 16x12 inches, with an even thickness of about 1/4 inch.

Spread softened butter evenly over your rolled-out dough, then sprinkle the chai spice filling on top, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log shape and pinch the seams to seal.

Cut the log into 12 equal pieces, each about 1.5 inches thick. Place the slices in a greased baking dish and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.

While the rolls cool slightly, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls and serve.