Instructions

• Preheat the oven to 350°F (180°C). Line a 9 x 13-inch baking dish with parchment paper and set aside.
• In a small bowl, whisk together 2 cups almond flour, 1 tablespoon baking powder, and 2 tablespoons allulose (or preferred granulated sweetener). Set the dry mixture aside.
• Place 3 cups shredded low-moisture mozzarella and 2 ounces cream cheese in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the cheeses are melted and smooth. Let the melted cheese cool 1–2 minutes until just warm.
• Transfer the warm melted cheese to a food processor. Add the reserved dry mixture and 2 large eggs. Process until the ingredients form a smooth, uniform dough.
• Place the dough between two sheets of parchment paper and roll it into a large rectangle roughly the size of the baking dish (about 11 x 9 inches). If the dough resists, press and shape with the parchment to form an even rectangle.
• Brush the top of the rolled dough evenly with 1/4 cup melted butter. Sprinkle 1/3 cup brown sugar substitute and 1 tablespoon cinnamon evenly over the buttered surface.
• Using the bottom sheet of parchment to help, roll the dough tightly into a log. Trim the uneven ends, then slice the log into 12 equal rolls. Place the rolls seam-side down into the prepared 9 x 13-inch pan.
• Bake the rolls on the middle oven rack for about 20 minutes, or until they are golden and cooked through. Remove from the oven.
• While the rolls bake or immediately after removing them, make the frosting: in a bowl, beat or whisk together 4 ounces cream cheese and 1/2 cup softened butter until smooth. Gradually add 2 cups powdered sugar substitute and mix until smooth. Add 1–2 tablespoons milk, as needed, 1 tablespoon at a time, until the frosting reaches a thick, spreadable consistency.
• Let the baked rolls cool for about 5 minutes, then spread the frosting evenly over the warm rolls. Serve warm.