Marinate raisins in Chai liqueur overnight, Stir occasionally.
Dissolve yeast in 1/4 cup lukewarm water with 1 tsp sugar. Set aside for 5 minutes.
In a large bowl, sift 1 cup of the flour. Stir in yeast mixture & lukewarm milk. Cover with plastic & let stand in a draft free place until doubled in volume, about 1 hour.
While the dough rises, make the filling. Combine the sugar & spices together in a small bowl and mix well. Set aside.
Punch down firmly & work in beaten egg, ¼ cup sugar, vanilla & pieces of softened butter. Sift the remaining 2 cups of flour with salt & work in 1 ½ cups to form a soft dough. Turn dough onto a lightly floured work surface. Knead in the remaining ½ cup of flour & raisin/liqueur mixture. This becomes a very soft & buttery dough but is not sticky.
Roll dough out into a long rectangle about 16 x 12- inches on a well-floured surface. Spread the 2 Tbsp butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in an 8-inch spring form pan. Brush rolls with egg wash. Cover the buns loosely with plastic wrap & allow to rise in a warm, draft-free spot until about 1 1/2 times the size. Toward the end of the rising time, preheat the oven to 350 F. & set an oven rack in the middle position.
Bake the cinnamon rolls for about 55 minutes or until they are golden brown and no longer doughy. Remove from oven & allow to cool.
Glaze
Using a mixer, combine the cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light and fluffy. Brush glaze evenly over the rolls.