Activate the yeast for the dough: Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp of honey, maple syrup or granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes.

Continue preparing the dough: In a large bowl, whisk together the flour and salt. Set aside. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the stevia or monk fruit, Greek yogurt, butter, eggs, vanilla, and the flour mixture. Mix on low speed for 1 minute, then rest for 5 minutes. Mix on medium speed for 5-7 minutes until the dough is elastic and smooth.

Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes.

Prepare cinnamon filling: Mix together the protein powder, brown sugar, milk, cinnamon and vanilla until well combined.

Grease a 9x13” baking pan with butter.

Shape, assemble, and proof the cinnamon rolls: Roll the dough out to a rectangle. Disperse the cinnamon filling all over the surface of the dough. Roll the dough up into a log and cut into rolls. Place the rolls into the prepared baking pan. Cover and allow to proof for another 25-30 minutes.

Preheat the oven to 350F.

Bake: For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for another 5-7 minutes. For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for another 5-7 minutes.

Prepare frosting: Beat the softened cream cheese until smooth, then beat in the powdered sugar, vanilla and protein powder. Add milk if too thick.

Remove the rolls from the oven and allow to rest for 10-15 minutes. Spread the frosting all over the rolls.