• Preheat oven to 375 degrees F / 190 degrees C.
• Spray an 8x8 inch oven and freezer-safe baking dish with Olive oil spray.
  Olive oil spray

Filling

• In small bowl, mix together 3 tablespoons monk fruit, 1 teaspoon ground cinnamon, and 4 tablespoons butter until well combined. Set aside.
  1 teaspoon ground cinnamon, 4 tablespoons butter, 2 tablespoons monk fruit

Rolls

• Whisk together 1¼ cups almond flour, 2 tablespoons monk fruit, 1¼ teaspoons psyllium husk, and 1 teaspoon baking powder in a medium bowl.
  1¼ cups almond flour, 2 tablespoons monk fruit, 1¼ teaspoons psyllium husk, 1 teaspoon baking powder
• Combine 1 teaspoon instant yeast with 2 tablespoons warm water and stir. Set it aside for approximately 10 minutes until it starts to foam.
  2 tablespoons warm water, 1 teaspoon instant yeast
• Add 1½ cups low-moisture part-skim mozzarella and 1 ounce cream cheese to a large pot over low heat and stir until cheese is completely melted and smooth.
  1½ cups low-moisture part-skim mozzarella, 1 ounce cream cheese
• Stir yeast mixture into melted cheese until well combined. Next, add 1 egg, stirring until fully incorporated, and add almond flour mixture until it becomes a shaggy dough.
  1 egg
• Gently work the dough a few times until it forms into a ball.
• Roll out dough between two pieces of parchment paper into a rectangle about half an inch thick.
• Evenly spread the cinnamon bun filling over the dough, ensuring to leave approximately a quarter-inch border on all sides.
  1 teaspoon ground cinnamon
• Roll dough tightly into a log starting from the short ends.
• Slice log horizontally into seven even pieces and arrange rolls in prepared dish. Transfer dish into freezer and cool for ten minutes.
• Place rolls in the oven and bake until golden for 20 to 25 minutes.

Frosting

• Add 1½ cups heavy cream, 6 tablespoons butter, 3 tablespoons monk fruit, and 1 teaspoon vanilla extract to a saucepan over medium heat.
  1½ cups heavy cream, 3 tablespoons monk fruit, 1 teaspoon vanilla extract, 6 tablespoons butter
• Bring to a boil and cook until thickened for about 12 to 15 minutes. Frosting will thicken more as it cools.

Serve

• Pour frosting over cinnamon rolls and serve warm.