1. Warm the milk in a small saucepan until just warm, then steep the Earl Grey tea bags for 5 to 7 minutes. Remove the tea bags and let the milk cool until warm, not hot.

2. Stir the yeast and 1 tablespoon of the granulated sugar into the tea-infused milk. Let it sit for 5 to 10 minutes until foamy.

3. In a large bowl or stand mixer bowl, combine the flour, remaining granulated sugar, and salt. Add the yeast mixture, eggs, vanilla extract, and softened butter.

4. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover, and let it rise for 1 to 1 1/2 hours or until doubled in size.

6. In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons softened butter into a spreadable filling.

7. Roll the dough into a rectangle about 14 x 18 inches. Spread the filling evenly over the dough.

8. Roll the dough up tightly from the long side into a log, then slice into 12 even rolls.

9. Arrange the rolls in a greased 9×13-inch baking dish, cover, and let them rise again for 30 to 45 minutes until puffy.

10. Bake at 350°F for 22 to 26 minutes, until lightly golden on top.

11. Whisk together the powdered sugar, heavy cream or milk, and vanilla extract to make the glaze.

12. Drizzle the glaze over the warm rolls and serve.