• Prepare a 9x13 baking dish with cooking spray or butter and set aside.
• In a large bowl, whisk the flour, protein powder, sugar, and salt until combined.
• In a microwave-safe bowl, pour the milk and add the butter. Microwave on high for 45 seconds, until the butter mostly melts and the mixture it’s warm to the touch and is about 110°F, but not higher. Next, add the yeast and whisk until dissolved.
• Pour the milk and butter mixture over the flour mixture and add the one egg. Using a wooden spoon, stir to combine, until the dough forms. It should turn shaggy and become difficult to stir with the spoon. Turn the dough out onto a well-floured work surface and use floured hands to knead the dough for 3-4 minutes. Add more flour as needed. The dough will be soft and sticky, so the little bit of extra flour helps form it into a ball. Place the dough in a lightly greased bowl, cover, and rise for 15 minutes while prepping the filling ingredients. The dough will rise, puff up slightly, and will almost double in size (but not quite).
• Turn the risen dough out onto a generously floured work surface and use a rolling pin to roll the dough into a 9×14-inch rectangle.
• With a spatula, spread the softened butter over the dough, leaving a ½-inch border around the outside. Sprinkle with the brown sugar, cinnamon, and cardamom mixture. Use your hands to spread it gently.
• Working from the long end, roll the dough into a log. Place your hands at each end of the log and give it a gentle pinch to compact the ends.
• With a sharp knife, gently saw (slice) the log into 10-12 even rolls. TIP: use unflavored dental floss for best results. Be careful not to squash the edges.
• Place the cinnamon rolls in the prepared 9×13-inch baking dish. Cover with a towel and place in a warm place to rise, for 60-90 minutes, or until the rolls are doubled in size.

  TIP: preheat your oven to the lowest temperature, turn it off, then place the dough in the oven to rise. Remove from the oven when done rising.
• Preheat the oven to 350°F. Bake for 25-30 minutes or until the tops are light golden brown (temp between 190-200°F).  

  TIP: Always take a peek so the rolls don't over bake - every oven is different. Let the rolls cool while you prepare the frosting.

Make the frosting

• Place the cream cheese, protein powder, milk and powdered sugar in a medium bowl and gently mix together until smooth. You can use a hand mixer, but on LOW speed.
• Spread the frosting over the warm cinnamon rolls and serve.