For the cinnamon roll dough, combine all the ingredients in a large bowl and bring together using your hands. Knead for 10 minutes. Place into a greased bowl and cover with a damp cloth. Leave to rise in a warm place for 90 minutes.
Meanwhile, make the salted caramel sauce by melting the butter, sugars and syrup a small pan until melted. Bring to a gentle boil and cook for a few minutes, making sure the bottom of the pan doesn’t scorch and swirling the pan carefully from time to time. Add the cream, salt and chai spices and stir. Cook for another minute or two and then remove from the heat and allow to cool completely.
To make the filling, combine the softened butter, cinnamon, sugar and half of the cooled salted caramel sauce. Beat well.
Heat the oven to 180°C and line a large tray with baking paper.
Once the dough has risen, knock it back and give it a good knead to remove all the air bubbles. This will ensure an even rise in the oven, maintaining the shape of the rolls. Half the dough as you’ll be repeating the rolling process twice in order to make smaller rolls.
Take one half of the dough and on a lightly-floured surface, roll the dough into a large rectangle until it’s about 1/2cm in thickness. Spread the filling mixture all over the surface. From the longest side, tightly roll the dough into a log shape. Cut the dough into 1cm-thick rounds. I find the easiest way to do this is using a pizza cutter – this avoids any snagging. Place the rolls into the baking tray, keeping them close to each other and snug. Repeat this process for the other half of the dough. Note: this will get messy!
Bake the rolls in the preheated over for around 20 minutes or until risen and golden.
Drizzle with extra salted caramel sauce, a tiny pinch of sea salt and grated chocolate. Serve warm with a glass of cold milk.