Mix the dry dough ingredients: gluten-free flour, erythritol, protein powder, and baking powder. Add the Greek yogurt and melted butter, and knead with your hands into a dough.
Lightly flour a surface, knead the dough briefly, and roll it out into a rectangle with a rolling pin.
Prepare the filling by mixing melted butter, cinnamon, and erythritol. Spread the filling evenly over the rolled-out dough.
Cut the dough into strips and roll them up into cinnamon rolls. Place them in a baking dish.
Cover the baking dish with aluminum foil and place it in a cold oven. Set the oven to 180°C. Place an additional baking dish with water on the bottom rack to create steam, and bake for 50 minutes.
After 50 minutes, remove the water pan and foil, and bake for another 10 to 15 minutes until the rolls are golden brown.
Prepare the glaze by mixing Greek yogurt, protein pudding, zero calorie vanilla sweetener, and almond milk.
Pour the glaze over the baked cinnamon rolls either in the dish or individually before serving.
Cook it hands-free.
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