Making the Rolls

• Bloom the Yeast: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 10 minutes until foamy.
• Mix Dry Ingredients: In a large bowl, whisk together flour, cinnamon, ginger, allspice, nutmeg, cardamom, cloves, and salt.
• Combine Wet Ingredients: Add eggs, vanilla, and softened butter to dry mix. Pour in bloomed yeast mixture and stir until combined.
• Knead the Dough: Knead for 7-10 minutes until smooth and elastic.
• Let Dough Rise: Place in a greased bowl, cover, and let rise for 1-1½ hours until doubled in size.
• Prepare Filling: Mix softened butter, brown sugar, and chai spices in a separate bowl.
• Roll Out Dough: Punch down dough and roll into an 18x12-inch rectangle on a floured surface; spread filling over dough.
• Form Rolls: Roll dough tightly into a log and slice into 12 pieces. Place cut side up in a greased dish.
• Add Cream and Proof: Pour heavy cream between rolls, cover, and let proof for about an hour.
• Bake Rolls: Preheat oven to 350°F and bake for 29-32 minutes until golden brown.
• Make Frosting: Whip cream cheese and butter until smooth, then add powdered sugar until creamy.
• Frost & Serve: Let rolls cool for 10 minutes, then frost generously and serve warm.