• Preheat the oven to 350 degrees F. In a medium bowl, cream the butter and the sweetener until very smooth.
• Add in the eggs. In another bowl mix together the coconut flour, protein powder (if option 1), salt and baking powder.
• Slowly add in the dry ingredients into the wet, then add in the vanilla. Stir until a thick dough forms.
• Cover and place in fridge to chill the dough for 1 hour or overnight.
• Place a sheet of parchment on counter, then spray with avocado oil spray.
• Place dough on greased parchment, push the dough down a bit, and spray with another layer of coconut oil.
• Top with another sheet of parchment. Roll the dough out with a rolling pin until a long rectangle shape (9×12) or so. Then remove the top layer of parchment.

CINNAMON FILLING:

• Mix all ingredients together and spread evenly over the dough…make sure the top layer of parchment is off.
• Roll up dough using the edge of the plastic to make a tight log.
• Cut into 1 1/2 inch pieces. Place the rolls into a greased muffin tin or onto a cookie sheet about 1 inch apart.
• Bake for 15-20 minutes or until baked through (insert a toothpick to check doneness…the toothpick should come out clean).

FROSTING:

• Place all ingredients into a medium sized bowl and combine until smooth.
• Store in fridge (it will thicken overnight). Spread over cinnamon rolls.