Spray a baking dish with non-stick spray. Set aside.

In a glass measuring cup with a spout, heat the milk until steaming, then steep the chai bag for at least 10 minutes. Remove the tea bag and discard.

Pour the chai infused milk into a large bowl or the bowl of a stand mixer fitted with the hook attachment, then sprinkle the yeast on top. Whisk with a fork, wooden spoon, or spatula and allow to rest and activate for 10 minutes.

Once the yeast mixture is active and bubbly, add the sugar, salt, cinnamon, ginger, cardamom, cloves, and egg. Whisk to combine.

Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 1 cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 and ¼ cups of flour and blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.

Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Allow the dough to rest for 10 minutes while you prepare the filling.

In a medium size bowl, combine the granulated sugar, brown sugar, cinnamon, ginger, cardamom, and cloves. Whisk or stir until well-blended. Set aside.

Using a rolling pin, roll the dough out into a rectangle approximately 9" x 12" in size. Dough will be very elastic, so be patient and keep rolling. There is no need to rush this step.

When you have your rectangle, brush the melted butter evenly over the dough, leaving about ½" border around the edges. Sprinkle the spiced cinnamon-sugar evenly over the melted butter.

Starting with one of the long sides, roll the dough up into a tight 12" log. Use your fingers or palms on either end of the log to gently squeeze the log to 'contain' the uneven ends. Using a sharp serrated knife and taking care to keep the seam side down, cut the log into 6 even slices. Don't worry if filling spills out.

Place the slices cut side down in the prepared pan, gather any cinnamon-sugar that fell out, sprinkle over the rolls, then press down gently to flatten slightly. Cover loosely with foil or a kitchen towel. Allow rolls to rise for 1 and ½ hours.

When roll dough has risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 28-32 minutes or until rolls just start to brown on top. You can cover the rolls with foil to prevent browning, if desired. Remove from the oven and allow to cool for 15 minutes while you prepare the cream cheese frosting.

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, cinnamon, ginger, cardamom, and cloves on medium-high speed until smooth.

Turn the mixer speed down to low and add the powdered sugar. Add the salt and continue mixing until smooth.

Spread chai spiced cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving.