In a small mixing bowl, combine the melted butter, brown monk fruit sweetener, ground cinnamon, and vanilla extract. Stir everything together thoroughly until the mixture becomes smooth, glossy, and evenly blended. The cinnamon filling should resemble a soft spreadable paste with a rich warm aroma.

Place the low-carb tortillas onto a clean cutting board, countertop, or flat work surface. If the tortillas feel stiff or cold, warm them slightly in the microwave for about 10–15 seconds or briefly in a dry skillet. This helps make them softer and easier to roll without tearing or cracking.

Using the back of a spoon or a small spatula, spread the cinnamon filling evenly across the surface of each tortilla. Make sure to spread it all the way to the edges so every bite gets coated with sweet cinnamon flavor. Try to keep the layer even for consistent cooking and texture.

Starting from one side, tightly roll each tortilla into a log shape while gently pressing as you roll to keep the filling inside. Rolling them tightly helps create prettier cinnamon-roll swirls and prevents them from unraveling during cooking.

Using a sharp knife, carefully slice each rolled tortilla into smaller cinnamon roll pieces about 1–2 inches thick. Wipe the knife between cuts if needed to keep the slices neat and prevent the filling from smearing too much.

Arrange the sliced rolls cut-side up on your cutting board or plate while preparing the skillet. Don’t worry if some filling spills out slightly — that melted cinnamon mixture caramelizes beautifully during cooking.

Heat a lightly greased nonstick skillet or cast iron pan over medium-low heat. Once warm, place the cinnamon rolls into the skillet with a little space between each one so they cook evenly and crisp properly around the edges.

Allow the cinnamon rolls to cook slowly for several minutes without rushing the heat. The bottoms should become golden brown and lightly crispy while the cinnamon filling warms, softens, and starts to caramelize inside the rolls.

Carefully flip the cinnamon rolls using tongs or a spatula so multiple sides can cook evenly. Continue cooking until the rolls are warm throughout with lightly crisp edges and soft gooey centers. Cooking them slowly gives the best texture and prevents burning.

While the cinnamon rolls finish cooking, prepare the protein glaze. In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, powdered keto sweetener, and almond milk until smooth, creamy, and lump free.

If the glaze seems too thick, add extra almond milk a little at a time while whisking until it reaches your preferred drizzling consistency. The glaze should be thick enough to coat the rolls but still pour easily from a spoon.

Remove the warm cinnamon rolls from the skillet and transfer them onto a serving plate or shallow serving dish while still hot. The warmth helps the glaze melt slightly into the cinnamon swirls.

Generously drizzle the creamy protein glaze over the cinnamon rolls, allowing it to run down the sides and settle into the layers for extra flavor and texture.

Add optional toppings if desired, such as chopped pecans, extra cinnamon, crushed walnuts, or sugar-free chocolate chips. These small additions can make the rolls feel even more bakery-style and indulgent.

Serve immediately while the cinnamon rolls are warm, gooey, and freshly glazed. The contrast between the crispy tortilla edges, soft cinnamon filling, and creamy protein frosting makes them especially delicious when enjoyed fresh from the skillet.