1. In a small bowl, stir the warm milk, yeast, and 1 tablespoon of the granulated sugar together. Let it sit for 5 to 10 minutes until foamy.

2. In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Add the yeast mixture, melted butter, eggs, vanilla extract, and crushed Earl Grey tea leaves. Mix until a dough forms.

3. Knead the dough for 8 to 10 minutes by hand, or 5 to 6 minutes with a stand mixer, until smooth and elastic.

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

5. In a small bowl, mix the brown sugar, cinnamon, and crushed Earl Grey tea leaves for the filling.

6. Roll the dough into a rectangle about 14 x 18 inches. Spread the softened butter over the dough, then sprinkle the filling evenly on top.

7. Roll the dough up tightly from the long side into a log. Slice into 12 even rolls.

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

9. Bake at 350°F for 22 to 26 minutes, until lightly golden and cooked through.

10. Whisk together the powdered sugar, heavy cream, vanilla extract, and optional food coloring until smooth.

11. Spread the glaze over the warm rolls and serve.