Start by mixing 1 cup of all-purpose flour, 1/4 cup of brown sugar, 1 teaspoon of active dry yeast, and 1/2 teaspoon of salt in a large bowl.

In a small saucepan, gently warm the milk, water, and 2 tablespoons of butter until the butter is melted.

Pour the warm liquid into the bowl with the dry ingredients. Add 1 egg and mix until you have a sticky dough.

Gradually sprinkle in the remaining flour, kneading the dough until smooth and elastic (5-7 minutes).

Cover the bowl and let the dough rise for about one hour, until roughly doubled in size.

Turn the dough out onto a floured surface and roll into a rectangle about 1/4 inch thick.

Spread a thin layer of softened butter over the dough surface. Mix 1/2 cup of brown sugar, 1 tablespoon of cinnamon, and 1 teaspoon of chai spices, then sprinkle evenly over the buttered dough.

Starting from one edge, roll the dough into a tight log and cut into 1-inch pieces.

In a saucepan, combine 1/2 cup of brown sugar and 1/4 cup of heavy cream to make the caramel sauce. Heat until melted and pour into a greased baking dish.

Arrange the sliced rolls on top of the caramel mixture. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.

While the rolls bake, beat the cream cheese, 1/4 cup of butter, and 1 cup of powdered sugar until smooth.

Once the rolls are out of the oven, cool for a few minutes, then drizzle the frosting over them and serve.