In a stand mixer bowl, combine warm milk and yeast. Let it sit for a few minutes to activate the yeast.

Add eggs, very soft butter, chai spice mix, and sugar. Mix on low speed until combined.

Next, add 2 cups of flour and salt, mixing until barely combined. Then add the remaining 2 cups of flour and mix well. If the dough is too sticky, you can add up to ½ cup more flour as needed.

Knead the dough with a dough hook for 5-7 minutes until elastic and smooth. The dough should be slightly sticky. A well-kneaded dough will give you fluffy rolls.

Allow the dough to rise in a greased bowl until almost double in size, about 1 hour. Cover it with a damp cloth to keep it warm.

Prepare the chai spice filling by mixing melted butter, brown sugar, and chai spice in a bowl until well combined.

Roll out the dough on a floured surface into a rectangle. Spread the filling evenly over the dough, then roll it up tightly and cut into slices.

Place the rolls in a greased baking pan, allowing space between them. Let them rise for an additional 20 minutes.

Pour warm heavy cream over the rolls before baking. This will keep them moist and add richness.

Bake at 350°F for 27-30 minutes, or until golden brown. Keep an eye on them to avoid over-baking.

Prepare the glaze by mixing powdered sugar, vanilla extract, and brewed chai until smooth. Drizzle over the cooled rolls for a sweet finishing touch.