For the Dough:

1. Heat the milk, oil, and sugar together in a saucepan over medium heat, stirring until the sugar dissolves.
2. Pour the mixture into the bowl of a stand mixer and allow to cool for a few minutes.
3. Test the temperature of the milk mixture with an instant-read thermometer. Once it cools to 100-110°F, it is safe to add the yeast. Sprinkle the yeast over top and allow it to sit until foamy, about 5 minutes.
4. Add in 4 cups of the flour and mix with the dough hook until combined (alternatively, this can be done by hand).
5. Cover the bowl and set in a warm place to rise for 1 hour.

For the Filling:

1. While the dough is rising, melt the butter and then transfer to a bowl.
2. Stir in the sugars and spice mix until well combined.

To Assemble:

1. Once the dough has doubled in size, stir in the remaining ½ cup flour, salt, baking soda, baking powder, and chai spice mix.
2. Roll the dough out to ¼-inch thickness on a well-floured surface. You want a large rectangular shape.
3. Spread the filling over the rolled out dough.
4. Gently roll the dough into a log, working from the long end of the rectangle.
5. Cut the log into 12 even pieces and place cut-side up in a buttered 9 x 13 baking dish.
6. Cover the baking dish with a towel and set aside to rise again for 20 minutes. Preheat the oven to 375°F during this time.
7. After the rolls have risen the second time, transfer them to the oven and bake for 20-25 minutes or until puffed, golden, and bubbly in the centers.

For the Frosting:

1. While the cinnamon rolls are baking, combine the cream cheese and butter in the bowl of a stand mixer. Beat to combine.
2. Add in the powdered sugar, 1 cup at a time, beating well after each addition.
3. Add the cream, vanilla, salt, and spices and beat to incorporate. If needed, add more powdered sugar, ½ cup at a time, to get a spreadable, frosting-like consistency.
4. Spread over the cinnamon rolls while they are warm. I use the entire batch of frosting and it is definitely decadent – if you want less, use half and add more as you see fit. Dust with additional chai spice over top.