In a small bowl, combine 1 cup of warmed whole milk (110°F), 2¼ teaspoons of active dry yeast, and 2 tablespoons of granulated sugar. Stir gently and set aside for about 10 minutes until foamy.

In a stand mixer, mix 4 cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and 1 teaspoon of salt. Add ½ cup of softened unsalted butter, 2 large eggs, and the bloomed yeast mixture. Knead for 7-10 minutes until smooth and elastic.

Transfer the kneaded dough to a greased bowl, cover with a towel, and let rise for 1 to 1.5 hours until doubled in size.

In a saucepan, gently heat ½ cup of heavy cream on medium-low until warm. Steep in 2 chai tea bags for 5 minutes. Remove tea bags and whisk in ½ cup of light brown sugar, 2 tablespoons of unsalted butter, 2 tablespoons of honey, and a pinch of salt until smooth.

In a mixing bowl, blend ½ cup of softened unsalted butter, ½ cup of light brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt until creamy.

After the first rise, punch down the dough and roll it on a floured surface into a rectangle, about 16x12 inches. Spread the filling, then roll it tightly from the long side and slice into 12 rolls.

Pour warm caramel sauce into a greased 9x13-inch baking dish. Arrange the rolls in the dish, drizzle with heavy cream, cover, and let proof for 1 hour.

Preheat oven to 350°F (175°C). Bake the rolls for 29-32 minutes until golden brown and the kitchen smells amazing.

While rolls bake, prepare frosting by beating 8 ounces of cream cheese and ¼ cup of softened unsalted butter until fluffy. Gradually add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon until creamy.

Let rolls cool for 10 minutes, then generously frost with the cream cheese frosting while warm.