Preheat your oven to 325°F and line a standard 12-cup muffin pan with paper liners or grease it well. Sift the confectioners sugar to remove any lumps, and measure out all remaining ingredients so they're ready to use. This ensures you won't scramble mid-process and helps you work efficiently through the batter assembly.

In a small bowl, combine the softened butter, brown sugar, allulose, and cinnamon. Mix thoroughly until you have a uniform, spreadable paste. This concentrated cinnamon mixture will create those signature swirls throughout the muffins—I like to make sure it's well combined so the cinnamon flavor is consistent in every bite.

In a blender, combine the blended cottage cheese (use smooth, creamy cottage cheese), eggs, vanilla, and the 1/3 cup sweetener. Blend until completely smooth. Then add the almond flour, whey protein powder, baking powder, and salt directly to the blender and mix until you have a thick, uniform batter. Add water one tablespoon at a time only if needed to reach a pourable consistency—the batter should be thick enough to hold the cinnamon swirl in place. I find blending everything together creates a more homogeneous texture than mixing by hand.

Fill each muffin cup halfway with the batter from Step 3. Dollop approximately 1/2 teaspoon of the cinnamon mixture from Step 2 into the center of each cup, then gently swirl it through the batter using a toothpick in a figure-eight pattern to create the signature cinnamon roll effect. Top each muffin with the remaining batter, dividing it evenly among the cups. Finish by placing another small dollop of cinnamon mixture on top of each muffin, gently swirling it into the surface.

Place the muffin pan in your preheated 325°F oven and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Remove from the oven and let the muffins cool in the pan for about 20 minutes before handling.

While the muffins cool, prepare the glaze by whisking together the sifted confectioners sugar and cream in a small bowl. Add water one teaspoon at a time, stirring until you reach a thin, pourable consistency—it should drizzle easily but still coat the muffins. Once the muffins have cooled slightly, drizzle the glaze generously over each one. I like to let the glaze set for a few minutes so it firms up slightly and gives you that classic cinnamon roll finish.