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In a large mixing bowl, add warm water. You are going for a bath water temperature – around 100-110 degrees Fahrenheit. Getting the right temperature is important because it will effect the rising capability of the yeast.
Stir in 1 tbsp sugar and the fast rise yeast packet until dissolved. Let sit for 10 minutes.
Slowly pour in 200g all-purpose flour and stir as you go. Repeat with the protein powder after the flour is added. Now is where you need to keep track of how much flour you are adding until you get the dough in its final form. Continue to slowly add in flour until dough is completely formed. You’ll want it just slightly sticky.
Sprinkle extra flour on a surface and knead the dough for 5 minutes.
Place ball into separate greased bowl and cover with towel. Let sit in a warm place for up to an hour. During the time, the dough should rise and double in size. (TIP: you can always microwave a bowl of water until boiling and leave in microwave with bowl of dough to create an enclosed space for the dough to rise.)
After dough has risen, roll out again on a floured surface. Flatten into a rectangular shape.
Melt the butter and spread on top of the dough. Add the cinnamon and sweetener. You will want to add more than you think is necessary and a lot of it will absorb in the dough.
Starting at one end, roll up the dough. Using a serrated knife, cut dough every 1.5 inches or so. Place in a sprayed round or square pan.
Preheat oven to 350 °F. Let dough rise some more in pan while oven gets warm.
Bake for 10-12 minutes. Check frequently towards the end. You will want the dough to be soft, but still cooked throughout.
While rolls are baking, cream the cream cheese using a hand mixer. Add in the vanilla, sweetener, protein powder, and milk, and mix until combined.
When rolls are done, apply icing and enjoy!