First, mix together all ingredients for buns. Shape into a dough ball, adding more flour if necessary to get a consistency that springs to the touch but is not too sticky. Let rest in a covered bowl for 30 minutes.
Preheat oven to 350 degrees.
Mix together all ingredients for the filling in a small bowl. When the dough has rested, roll it out into a large rectangle (aiming for a thickness of about ½ inch). Use a spatula to cover the top of the dough with filling.
Starting on the long-side of the rectangle, roll the dough into a long log-shape. Cut into 8 equally-sized pieces and arrange in a cast-iron skillet. Let rest/rise for another 30 minutes. Bake in oven, uncovered, for 30 minutes or until slightly golden on top.
Meanwhile, make the icing: Pour ½ cup boiling water into a cup with chai tea packets and let steep until cooled to lukewarm temperature, then mix the tea (discarding the tea packets) with the powdered sugar and milk, stirring until combined.
Once cinnamon buns are ready, let cool sufficiently to room temperature before drizzling over the icing.
Notes
For an added bonus, enjoy this meal while sipping a chai tea latte or pumpkin spice latte!