Preheat an oven to 350F and line a baking sheet with parchment paper.

Mix the cake mix and protein powder together in  large bowl before adding the Greek yogurt. Use a rubber spatula to fold and press the dough flat to incorporate the remaining dry ingredients. It will seem as if you need more yogurt but continue working the dough until you can form a large ball of dough.

Transfer the dough to the baking sheet. Use a rolling pin or the backside of the spatula to flatten the dough. (Spray the top of the dough with a bit of nonstick cooking spray to make it easier to work with.) 

The dough should take up most of a 13x9 baking sheet. If you don't have a rolling pin and have trouble getting the dough this thin, no worries. Your cake rolls will just be a bit thicker (cook time may vary slightly). 

Use a pizza cutter or knife to cut the dough into 12 slices. (It shouldn't be an issue, but you can spray the sides of your pizza cutter or knife to avoid any sticking as you cut the dough.) 

Tightly roll each strip into the mini cake rolls. If you roll at a slight angle (think: top right corner to bottom left corner), you'll get the slightly elevated center. 

Bake for 10-12 minutes or until a toothpick comes out clean. 

While the cake rolls bake, mix the almond milk and Swerve or powdered sugar together in a small bowl. 

After the cake rolls have cooled a bit, spoon the glaze on top and give it a few minutes to set.