Chai-Spiced Apricot Cinnamon Rolls

1. Warm the milk and butter gently in a small saucepan. Steep the chai tea bag for 5–7 minutes, then remove it. Let the mixture cool until warm, not hot.
2. Stir in the sugar until dissolved. Add the yeast and let it rest for about 5 minutes.
3. Combine the flour and salt in a large bowl. Add the chai mixture and egg. Mix and knead until the dough is smooth and slightly tacky. If it feels dry, add a small splash of milk.
4. Cover and let rise for 60–90 minutes, or until doubled in size.
5. Mix the softened butter, brown sugar, cinnamon, cardamom, ginger, cloves, allspice, and nutmeg into a paste.
6. Roll the dough into a rectangle. Spread the spiced butter mixture evenly over the dough, then spread the apricot jam over the top.
7. Roll tightly and slice into 9–12 rolls. Arrange in a greased 9x13-inch baking dish. Cover and let rise for another 30–40 minutes.
8. Bake at 350°F for 20–25 minutes, or until golden brown.
9. Beat the frosting ingredients together until smooth and creamy, adding enough milk or cream to reach your preferred consistency. Spread over the warm rolls.