Soften the cream cheese: Let it sit at room temperature for 20–30 minutes so it blends easily. If you’re short on time, microwave in brief bursts until pliable, not hot.

Mix dry ingredients: In a large bowl, whisk 1 cup almond flour, 1/2 cup protein powder, 1–1.5 teaspoons cinnamon, 2–4 tablespoons powdered sweetener (to taste), and a pinch of salt. Break up any lumps with the whisk.

Add the wet ingredients: Stir in 2 tablespoons softened cream cheese, 2 tablespoons nut butter, 1–2 tablespoons melted coconut oil or butter, and 1 teaspoon vanilla. Start with the lower oil amount; you can add more if the dough is dry.

Stir to form a dough: Use a spatula or your hands to bring it together. The mixture should be soft and pliable, not sticky. If crumbly, add 1–2 teaspoons more oil; if too sticky, sprinkle in more almond flour.

Taste and adjust: Pinch a little dough to taste. Add a touch more cinnamon or sweetener if you want a stronger cinnamon roll vibe.

Chill briefly (optional but helpful): Pop the bowl in the fridge for 10–15 minutes. This makes rolling cleaner and helps the bites set.

Roll into bites: Scoop about 1 tablespoon per bite and roll between your palms to form 14–18 small balls.

Coat with “cinnamon sugar” (optional): Mix 1 tablespoon powdered sweetener with 1/2 teaspoon cinnamon on a plate. Roll each bite lightly to coat for a classic finish.

Set and store: Place bites on a parchment-lined tray and chill for 20 minutes to firm up. Transfer to an airtight container.

Serve: Enjoy straight from the fridge or let them sit a few minutes for a softer, “fresh roll” texture.