Fathead Cinnamon Rolls

Preheat the oven to 400 degrees F (205 degrees C).

In a microwave-safe bowl, add the Shredded Mozzarella Cheese (3/4 cup) and Cream Cheese (2 Tbsp). Heat in a microwave oven for 1 minute, then stir the mixture and microwave again for 30 more seconds, until melted and mostly combined.

Add the Egg (1) and Almond Flour (3/4 cup) to the cheese mixture. Mix everything together gently. If the dough seems too sticky to work with, sprinkle it with a little extra almond flour.

Spray two large pieces of parchment paper with Nonstick Cooking Spray (as needed). Place the dough ball between the sprayed pieces to prevent sticking. Using a rolling pin, roll the dough into a rectangle that is about 1/2 to 3/4-inch thick.

Peel off the top piece of parchment paper. Transfer the dough on the 2nd piece of parchment to a baking sheet.

In a saucepan, melt the Butter (3 Tbsp) over low heat. While it melts, mix the Granulated Erythritol (3 Tbsp) and Ground Cinnamon (2 Tbsp) together in a small bowl.

Pour the melted butter over the dough, then sprinkle the cinnamon mixture on top. Roll into a tight jelly roll.

Cut even pieces from the roll, about 1/2 inch thick. Arrange the cut rolls a couple of inches apart on the parchment-lined baking sheet, so they have room to expand.

Bake for 10 to 15 minutes, or until golden brown.

While the cinnamon rolls are baking, combine the Cream Cheese (4 Tbsp), Ground Cinnamon (1 tsp), and Whipping Cream (1 tsp) in a mixing bowl and beat with a hand mixer until combined.

Once baked, spread the frosting onto the warm rolls and serve!