For the Dough - Combine flour, granulated sugar, yeast, salt, and pinch of cardamom into the bowl of a stand mixer with dough hook attachment. Add the ½ cup warm milk, ¼ cup softened butter and egg to the flour mixture and mix on low speed, until combined, about 3 minutes. Gradually increase the speed to medium and beat until the dough starts to pull away from the sides of the bowl and ball up around the dough hook, about 12 minutes.

Transfer the dough to a large, lightly oiled bowl and cover with a dish towel or plastic wrap and let rise in a warm place (80-95°F) until the dough has doubled in size, about 1 hour. For best results, place in the refrigerator, covered, overnight.

For the filling stir 6 tablespoons room temperature butter, brown sugar, cinnamon, ¼ teaspoon cardamom, and ⅛ teaspoon salt, until combined in a small bowl. Set aside.

For the frosting, mix remaining ¼ cup room temperature butter until spread onto the sides of the bowl. Add cream cheese, powdered sugar, remaining 1 tablespoon whole milk, vanilla, and remaining ⅛ teaspoon salt in a stand mixer fitted with a paddle attachment on medium, until light and fluffy, about 3 minutes. Set aside and store in the refrigerator until ready to use or up to 1 month or alternatively you can freeze in a container and scoop out when ready to serve.

Once the dough has risen, pull the dough out of the refrigerator and turn the dough onto a well floured surface and roll the dough into a 12 inch by 14 inch rectangle, ending with the widest edge closest to you. Spread the reserved filling all the way to the edges using an offset spatula or your hands. Cut the short side in half to make 2 pieces of dough that are 6 inch by 14 inch.

From the widest side, closest to you, roll the dough into a tight log about 14 inches long. Press the seam of the dough down to seal. Using a very sharp knife or unwaxed, unscented floss, cut the dough log into 12 even pieces per log.

Place 3 cinnamon rolls directly into the wells of your Souper Cubes 1-cup trays. For the recipe you will need two, Souper Cubes 1-cup trays, which will give you 8 portions. Let rise in a warm place, covered, until doubled in size, about 1 hour.

Place the trays with labeled lids in the freezer overnight to fully freeze, if not baking immediately in the trays. Pop out of the trays and place in a greased Souper Cubes 5-inch Rectangular Baking Dish.

Let stand, covered in a warm place until thawed, 1-2 hours. Or place it in the refrigerator overnight to thaw. Pop-out the remaining cubes and transfer them to freezer-safe bags. Label and return back to the freezer.

Preheat the oven to 350°F. Place the baking dish (or trays) directly into the oven. Bake, uncovered until the rolls are golden brown all over, about 20 minutes. Remove from the oven and place the baking dish on a wire cooling rack to cool slightly, about 15 minutes.

Spread the reserved frosting, about 2 tablespoons, over the warm rolls if baking in a Souper Cubes ceramic dish or pop out of the tray and spread the rolls while slightly warm.