• Preheat oven to 350* and line a baking sheet with parchment paper.
• In microwave melt together mozzarella cheese and cream cheese. In 30-60 second increments heat the cheeses, stirring in between until fully melted.
• In food processor place add melted cheese, egg, almond flour, and baking powder. Pulse in the food processor to fully combine for 30 seconds to 1 minute. Take out and place in plastic wrap and form into a disk. Chill for about 1 hour.
• Place a sheet of parchment paper on counter and drizzle with a tiny bit of olive oil. Place ball of dough in middle of bottom parchment paper. Oil a second sheet of parchment paper and place face down on top.
  
• Flatten down in between the two sheets of parchment paper with your palm. 
• Then with a rolling pin (or something heavy and round) roll out dough into 1/2" thickness in between the two sheets of parchment paper. Shape should be a large rectangle.
  
• When you have your desired thickness and shape peel off the top sheet of parchment paper. 
  

Cinnamon Filling

• In a small bowl combine soft butter, cinnamon, and sweetener with a fork. Spread the cinnamon mixture evenly over the dough.
• Using the parchment paper to lift an edge of the dough, carefully roll the rectangle from the long side and using the bottom parchment paper to lift and roll. Once fully rolled you will have a perfect round log.
• Slice your roll into equal pieces. I get about 8 rolls from one log. Place rolls cinnamon side up into a parchment lined baking sheet. You can place then all together touching or spread them out.
• Place loaf pan into 350* oven for 15 minutes or until top is slightly browned.

Frosting

• In a small bowl mash together melted butter, POWDERED sweetener. Drizzle in heavy cream (about 2 tbsp) to your desired consistency.
• When the cinnamon rolls have cooled a bit, frost your rolls and let the warmth of the rolls melt the frosting a bit.
• Serve and enjoy.