In a large mixing bowl, whisk together 2 cups of rolled oats, 1 scoop of vanilla protein powder, 1 teaspoon of ground cinnamon, a pinch of ground nutmeg, and a pinch of salt.

Incorporate 1 cup of unsweetened applesauce, ¼ cup of milk, ¼ cup of maple syrup, 2 tablespoons of melted coconut oil, and 1 teaspoon of vanilla extract into the dry mixture.

Continue mixing until it forms a cohesive texture. If too dry, add an additional splash of milk.

Refrigerate the dough for about 30 minutes.

Line a baking sheet with parchment paper.

Using a tablespoon, take portions of the chilled dough and roll them into bite-sized balls.

Preheat your oven to 350°F (175°C) and bake the bites for 10-12 minutes.

Allow them to cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

To make the glaze, mix together 4 ounces of softened cream cheese, 2 tablespoons of additional milk, 1 tablespoon of maple syrup, and ½ teaspoon of vanilla extract.

Store your Cinnamon Roll Protein Bites in an airtight container in the refrigerator for up to one week.