Activate the yeast by whisking warm milk, yeast, and 1 teaspoon of granulated sugar; let it sit until foamy.

Combine the activated yeast mixture with remaining sugar, salt, egg, egg yolk, and melted butter, then gradually mix in flour until the dough is slightly sticky.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then place it in a greased bowl, cover, and let rise for 1-1 ½ hours until doubled.

While the dough rises, prepare the chai filling by combining softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, and black pepper until it forms a paste.

After the dough has risen, punch it down and roll it into a 12x18-inch rectangle on a lightly floured surface, then spread the chai filling evenly, leaving a small border.

Tightly roll the dough from one long side, pinch the seam to seal, and then cut the log into 12 equal slices of about 1 ½ inches thick.

Arrange the rolls in a lightly greased 9x13-inch baking dish, cover tightly with plastic wrap, and refrigerate for 8-12 hours.

The next morning, remove the dish and let it sit at room temperature for 30-60 minutes while preheating the oven to 375°F (190°C), then bake for 20-25 minutes until golden brown.

While the rolls bake, prepare the frosting by beating softened cream cheese and butter until smooth, gradually adding powdered sugar, vanilla extract, and milk or cream until desired consistency is reached.

As soon as the rolls are out of the oven, generously spread the cream cheese frosting over them and serve warm.