Cinnamon Rolls

1: Preheat oven to 300° F (150 °C). Line a large baking sheet with parchment paper; lightly coat with spray.

2: Add egg whites to a medium bowl; beat until fluffy and soft peaks form. Add cornstarch; beat briefly to incorporate.

3: Using a spatula, spread egg whites onto prepared sheet, ½-inch (1-cm) thick.

4: Bake for 20 to 25 minutes, or until very lightly browned. Let cool for 5 minutes.

5: While cloud bread cools, add butter, brown sugar, cinnamon, and salt to a small mixing bowl; whisk to combine.

6: Add yogurt, almond milk, stevia (if desired), and extract to a small mixing bowl; whisk to combine.

7: Spread butter mixture evenly over cloud bread. Sprinkle pecans over top (if desired).

8: Starting at one end, roll up cloud bread. Slice crosswise, 1½-inch (4-cm) wide, to create 'pinwheels.'

9: Drizzle yogurt mixture over top. Enjoy!