Directions

Serving Size: 8

1. Preheat oven to 350 degress and grease a bread loaf pan. In a medium bowl sift together the protein cinnamon roll, flour, baking powder, baking soda, and salt. Set aside.
2. In a mixer beat butter and sugar on medium speed until light and fluffy. Beat in the eggs until well combined. Next beat in vanilla extract and sour cream.
3. Add the flour mixture and mix until well combined.
4. Next make the cinnamon filling: in a bowl mix together the cinnamon, sugar, and pecans until well combined.

Assembling cake:
1. Pour ⅓ of the batter into the greased pan. Sprinkle half of the cinnamon sugar mixture into pan. Pour half of the remaining batter, then the remaining cinnamon sugar, then ending with batter.
2. Using a knife, swirl the bather until the cinnamon mixture is mixed in.
3. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cinnamon roll loaf cake to cool completely before applying icing glaze.

Icing Glaze Instructions:
Whisk together powdered sugar, 1 tablespoon milk, vanilla, and cream cheese until well combined. Tip if the icing is too thick you can add more milk. If it is too thin, you can add more powdered sugar. Once you have the desired consistency drizzle the icing over the cinnamon roll loaf cake and enjoy.

Directions

1. Combine the flour, protein powder, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl and using a hand mixed, cream the butter and sugar together on high for about 2 minutes until smooth.
3. Once combined, beat in the egg and vanilla extract to the butter mixture using a mixer on medium speed. About a minute.
4. Using the mixer on low speed, combine the dry ingredients in to the wet ingredients gradually.

For plain cookies, follow directions for A. For rolled up cookies, follow directions for b.
5a. Allow the dough to rest in the fridge for at least two hours or over night.
6a. Preheat over to 350 degrees F.
7a. Shape in to oblong (taller rather than thicker) balls.
8a. Bake for 10-12 minutes.
9a. Transfer to a wire rack to cool.

5b. Divide the dough in to two equal parts.
6b. Roll out each portion on a floured silicon baking sheet, or parchment paper (NOT tinfoil), in to a 9×7 inch rectangle. The dough should be about 1/4 inch thick.
7b. Spread the melted button on the the two rectangles (about 1 tbsp) and sprinkle evenly with cinnamon sugar mixture.
8b. Slowly roll up each rectangle in to a 9 inch log. Be sure to work slowly and if the dough cracks, use some water and your fingers to smooth out.
9b. Wrap the logs in plastic wrap and chill for at least 2 hours or overnight.
10b. Preheat the over to 350 degrees F.
11b. Cut the logs in to half inch slices.
12b. Bake for 10-12 minutes.
13b. Transfer to a wire rack to cool.