Keto Cinnamon Rolls

Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper.

Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave. Melt cheeses in the microwave at full power in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. This should take around 2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.

Add melted cheese to food processor with dough blade attachment. Add in eggs, almond flour, baking powder, 2 tbsp erythritol. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Roll out the dough into a 10 inch by 13 inch rectangle. To do this, first line your pastry board with plastic wrap. The plastic wrap should be large enough to cover the dough once it is rolled out. Use a spatula to scoop out the dough from the processor and onto the plastic wrap.

Place another large sheet of plastic wrap (enough to cover 10 x 13 inches of dough) on top of the dough. Roll out the dough evenly in between the sheets of plastic wrap using a rolling pin until it is 10 x 13 inches. Then remove the top sheet of plastic wrap from the dough.

Make the cinnamon filling. Combine all ingredients into a medium bowl. Mix until evenly combined and thick paste forms.

Using a spatula, spread the cinnamon filling evenly across the surface of the dough.

Roll your dough into a log. To do this, start with one of the long (13 inch) ends. Coat your fingers lightly with oil. Very carefully, lift about 1 inch of the end of the dough from the plastic wrap. You only need to lift just enough dough to make the initial roll. See photo for reference.

After the first swirl/roll, use the plastic wrap to help you continue to roll up the dough. Push/roll the dough up with the help of the plastic wrap and only release the dough from the plastic wrap when needed so that it doesn’t go into the rolled up section. Make sure to roll tightly. You don’t want air pockets between the layers.

Using a sharp knife, slice off the uneven ends of the log. Then slice the log into 12 same-sized rolls (each one should be about 1 inch thick). When slicing, don't make the slice in one knife cut. Instead, move your blade back and forth (like when using a saw) and slowly apply pressure. This will preserve the layers of the cinnamon swirl. Place each roll into prepared baking sheet, spacing them evenly apart.

Bake for about 25 minutes or until rolls are golden brown and dough is finished cooking.

While rolls are baking, make your frosting. Add all frosting ingredients except almond milk into a mixing bowl. Beat on high speed until creamy. If desired, beat in almond milk (1 tbsp at a time) to thin out frosting to desired consistency. Frost cinnamon rolls before serving.