Blend the rolled oats into a fine powder.

In a large bowl, mix the powdered oats, almond flour, ground flaxseed, protein powder, cinnamon, and nutmeg until well combined.

Add the almond butter and maple syrup to your dry mixture. Stir everything together until it becomes crumbly.

Gradually incorporate almond milk, one tablespoon at a time, until a sticky but firm dough forms.

Roll the mixture into 1-inch balls.

In a separate bowl, combine the powdered sugar with cinnamon. Roll each bite in this cinnamon-sugar mixture.

Arrange the coated protein bites on a sheet of parchment paper and refrigerate them for at least 30 minutes.

In a small bowl, whisk together the cream cheese, powdered sugar, and a teaspoon of almond milk. Add more almond milk if you prefer a thinner glaze.

After chilling, drizzle the glaze over the cinnamon roll bites. They can be enjoyed right away or stored in the fridge for later.