Preheat your oven to 350°F. Lightly grease or line an 8x8 square baking dish with parchment paper.

In a mixing bowl, combine the Greek yogurt, self-rising flour and protein powder. Mix until the dough becomes shaggy and starts to come together.

Knead the dough with your hands until smooth and no longer sticky, forming it into a ball. If the dough is too sticky, add a little more flour as needed.

Cover the dough with a kitchen towel and let it rest for about 30 minutes on the counter.

Flour your work surface and rolling pin. Roll the dough into a rectangle about 10 x 12 inches, approximately ¼ inch thick.

Brush the melted butter evenly over the surface of the dough. Sprinkle the dough with sugar and cinnamon, ensuring an even layer.

Starting from the long edge, tightly roll the dough into a log. Cut the log into 9 equal pieces, about 1.5 inches wide each.

Arrange the rolls in the prepared baking dish, leaving a little space between them. Bake for 30-32 minutes, or until a toothpick inserted into the center of a roll comes out clean.

While the rolls are cooling, whisk together the powdered sugar, Greek yogurt, and almond milk in a small bowl until smooth. Adjust the almond milk for your desired consistency.

Let the cinnamon rolls cool for 5-10 minutes before drizzling the glaze over the top. Serve warm and enjoy!