Ingredients

For the Dough:

• 1 cup warm milk (115°F)
• 2½ teaspoons instant dry yeast
• 2 large eggs, at room temperature
• ½ cup salted butter, softened
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground clove
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ cup granulated sugar
• 4 cups all-purpose flour

For the Filling:

• ¾ cup salted butter, melted
• 1½ cups packed brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cardamom
• 1 teaspoon ground clove
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice

For Baking:

• ½ cup heavy cream

For the Frosting:

• 8 ounces cream cheese, softened to room temperature
• ½ cup salted butter, softened to room temperature
• 2 cups powdered sugar
• 1 tablespoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground clove
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• Optional: 2 tablespoons milk (for thinner frosting)

Instructions

1. Activate the Yeast and Mix the Dough Add the warm milk (make sure it's between 110-115°F, not too hot or it will kill the yeast) and instant yeast to the bowl of a stand mixer. Let sit for about 5 minutes until the yeast is foamy and activated. Add the room temperature eggs, softened butter, all the chai spices (cinnamon, cardamom, clove, ginger, nutmeg, allspice), salt, and sugar. Mix with the paddle attachment until combined. Add the flour and mix until all ingredients are just combined and there are no dry spots. Let the dough rest for 5 minutes. This allows the flour to hydrate.
2. Knead the Dough Switch to the dough hook attachment and knead on medium speed for 6-7 minutes until the dough is smooth and elastic. The dough will be slightly sticky, which is perfect! If it's so sticky that it's not coming together at all, add flour 1 tablespoon at a time, but don't add more than ½ cup total or the rolls will be heavy. The dough should clear the sides of the bowl but might stick slightly to the bottom.
3. First Rise Grease a large bowl with butter or oil. Shape the dough into a ball and place it in the greased bowl, turning once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm spot. Let rise for 30-60 minutes until doubled in size. The exact time depends on how warm your kitchen is.
4. Make the Filling While the dough rises, make your filling. In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, cardamom, clove, ginger, nutmeg, and allspice until well combined and smooth. Set aside at room temperature. If it gets too stiff to spread, warm it slightly in the microwave for 10-15 seconds.
5. Make the Frosting In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and softened butter together on medium-high speed until smooth and creamy with no lumps, about 2-3 minutes. Add the powdered sugar and mix on low speed until incorporated, then increase to medium-high and beat until fluffy. Add the vanilla extract and all the chai spices (cinnamon, cardamom, clove, ginger, nutmeg, allspice) and beat until combined. If you want a thinner, more glaze-like frosting, add 2 tablespoons of milk and mix until smooth. Set aside at room temperature.
6. Roll Out the Dough Once the dough has doubled in size, punch it down gently to release the air. Transfer to a lightly floured clean work surface. Using a rolling pin, roll the dough into a large rectangle about 24 inches long by 12 inches wide. It doesn't have to be perfect!
7. Add the Filling Using a rubber spatula or the back of a spoon, spread the chai filling evenly all over the dough, going right to the edges. Make sure it's spread in an even layer. If the filling has stiffened up, warm it for 10-15 seconds in the microwave so it spreads easily.
8. Roll and Cut Starting from one of the long sides (24-inch side), roll the dough up tightly into a long log, keeping the roll as tight and even as possible. When you reach the end, pinch the seam to seal it. Using a sharp knife or unflavored dental floss (the floss gives you cleaner cuts!), cut the log into 15 equal rounds, each about 1½ inches thick.
9. Second Rise Grease a 9x13-inch baking pan. Arrange the rolls cut-side up in the pan in 5 rows of 3. They should be close together but not quite touching. Cover the pan with a kitchen towel and let rise in a warm spot for about 35 minutes until puffy and the rolls are touching each other.
10. Preheat and Prepare for Baking About 15 minutes before the second rise is done, preheat your oven to 350°F (175°C). Once the rolls have risen, slowly and evenly pour the heavy cream all over the top of the rolls, making sure to get cream in between each roll. Use all ½ cup!
11. Bake Bake for 25-30 minutes until the rolls are golden brown on top and cooked through in the center. The internal temperature should be about 190°F if you want to check with a thermometer. If the tops are browning too quickly, tent loosely with foil for the last 5-10 minutes of baking.
12. Cool and Frost Remove from the oven and let the rolls cool in the pan for about 10-15 minutes. They should be warm but not piping hot when you frost them. Use a spatula or spoon to spread the chai cream cheese frosting generously all over the warm rolls. The frosting will melt slightly into all the crevices, which is perfect!
13. Serve and Enjoy Serve the rolls warm. Pull them apart gently and watch that beautiful swirl pattern! These are best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving.