Cinnamon Roll:
Blend together 3 egg whites, 1 egg, 2 scoops cinnamon swirl protein, 1/2 c almond flour, 1 tsp baking soda, 1 tsp vanilla, 1/4 c unsweetened almond milk. Pour into baking pan lined w/ parchment paper. Bake 8-10 min at 325 F.
Frosting:
Mix 1 scoop cinnamon protein, 1/2 c plain greek yogurt, 1 tablespoon sweetener of choice (stevia), and a splash of almond milk. Pour over baked batter. Cut baked pancake into 3 long strips, roll and top with more frosting
