In a small bowl, combine warm whole milk, granulated sugar, and active dry yeast. Let sit for about 10 minutes until frothy.

In a stand mixer bowl, whisk together all-purpose flour, ground cinnamon, ground ginger, salt, and sugar. Add eggs, vanilla extract, and softened butter. Mix on low until crumbly.

Pour the bloomed yeast into the flour mixture. Mix on medium speed until dough pulls away from sides, about 5 to 10 minutes.

Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.

In a saucepan, warm heavy cream. Steep chai tea bags for 10 minutes. Remove bags and whisk in unsalted butter, brown sugar, and honey until smooth.

In a bowl, cream together softened butter, brown sugar, ground cinnamon, ground ginger, and a pinch of salt until fluffy.

On a floured surface, roll out dough into a rectangle. Spread filling evenly over dough. Roll into a log and cut into 12 pieces.

Drizzle chai caramel into a greased baking pan and arrange sliced rolls on top. Let rise for another hour.

Preheat oven to 350°F. Bake rolls for 29 to 32 minutes until golden brown.

Whip together cream cheese and unsalted butter. Gradually add powdered sugar, ground cinnamon, and a splash of vanilla until smooth. Spread on warm rolls.