To make the dough: add the warm milk, yeast, and sugar to a large mixing bowl (or preferably, the bowl of a stand mixer fitted with the dough hook), and mix a little to combine. Add the salt, eggs, and melted butter. Mix. Finally, add the flour and mix until a sticky dough forms. 

Transfer the dough to a work surface and knead for about a minute. Grease a large bowl with a little oil or some nonstick spray (or a little butter) and place the dough inside. Cover with a kitchen towel and allow it to proof for an hour, or until doubled in size. 

Meanwhile prepare the filling: In a medium bowl, combine the brown sugar, cinnamon, cardamom, cloves, and nutmeg. 

Dust a work surface with some flour. Once your dough is ready, punch it down (fun!) and roll it out into a rectangle that is about 10-by-23 or 24 inches in size. Spread the softened butter over the surface of the dough, then sprinkle with the chai-sugar mix. 

Beginning with one of the long edges, begin to roll the dough up, pulling it first up and over the filling and working it carefully, until you’ve created a tight log. Pinch/press along the seam to seal.

Using a sharp knife, cut diagonal slices down the length of the log, about 1.5 inches apart. Thoroughly grease a bread/loaf pan (9-by-5 inches). Place the slices in the pan, arranging them so each slice points in an alternating/opposite direction from the last – a zig-zag – fill your loaf pan with your slices. Cover and let rise once more, for an hour, in a warm-ish place. 

Preheat your oven to 350 degrees F. Bake your bread for 40 to 45 minutes or until lightly golden brown on top – just don’t over bake it. It’s supposed to be gooey!

Meanwhile make the glaze: in a bowl, combine the powdered sugar, vanilla paste, and milk. Stir to create a smooth glaze. You can add more milk, if needed. Once the bread has cooled for about 10 minutes in the pan, remove it and drizzle with the glaze. Serve warm.