By An Edible Mosaic
Prep Time: 40 min
Cinnamon Roll Frosting: Cream, butter, Swerve Confectioners, stevia, salt & vanilla Cinnamon Roll Filling: Butter, Swerve Brown, cinnamon, vanilla & stevia Cinnamon Roll Dough: Instant yeast, warm water, almond flour, powdered allulose/monkfruit blend, psyllium husk powder, baking powder, mozzarella, cream cheese, egg, vanilla, stevia & avocado oil
Cook Time: 40 min
Start off by making the cinnamon roll frosting.
Make the cinnamon roll filling.
For the fathead dough, add the mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds, stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined.
Stir in the wet ingredients and then the dry ingredients.
Oil your hands and knead the dough a couple times until it comes together as a ball.
Roll out the dough and spread the cinnamon filling on top.
Starting with one of the short sides, tightly roll the dough up into a log. Cut the log cross-wise into 8 equal pieces.
Place the rolls into a prepared dish and put it in the freezer to chill for 10 minutes.
Bake until the rolls are golden, about 20 to 25 minutes at 375F.
Pour the frosting onto the cinnamon rolls and serve warm.