Set up your base. In a medium bowl, add 1 cup almond flour, 1/2 cup vanilla or cinnamon protein powder, 1–1.5 teaspoons ground cinnamon, and a small pinch of sea salt. Stir to combine and break up any clumps.

Mix the wet ingredients. In a separate small bowl, whisk 1/4 cup almond butter, 2–3 tablespoons sugar-free maple syrup, 1 teaspoon vanilla extract, and 2 tablespoons unsweetened almond milk until smooth.

Combine and adjust. Pour the wet mixture into the dry mixture. Stir with a spoon until a dough forms. If too dry or crumbly, add 1–2 teaspoons almond milk at a time. If too sticky, sprinkle in a little more almond flour or protein powder. You want a soft, rollable dough.

Boost the macro profile. For extra fiber and structure, fold in 1–2 tablespoons ground flaxseed or chia seeds. This also helps the bites hold their shape.

Shape the bites. Using a small cookie scoop or spoon, portion into 12–16 pieces. Roll gently between your palms to form smooth balls.

Make the cinnamon “roll” coating. In a shallow dish, mix 1 tablespoon powdered sweetener and 1/2 teaspoon ground cinnamon. Roll each ball lightly in the mixture to coat. This adds the classic cinnamon roll finish.

Optional glaze. For a frosting-style touch, whisk 1/4 cup powdered sweetener with 1–2 teaspoons melted coconut oil and 1–2 teaspoons almond milk until thick but pourable. Drizzle over the bites or dip the tops.

Chill to set. Place the bites on a parchment-lined plate and refrigerate for 30 minutes. This helps the texture firm up and the flavors meld.

Serve. Enjoy straight from the fridge or let them sit at room temperature for 5 minutes for a slightly softer, cinnamon-roll-like bite.