Step 1

In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.

Step 2

Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and chill in the refrigerator for one hour.

Step 3

Place a large sheet of parchment paper down and sprinkle with a bit of almond flour. Place the dough on the parchment and cover with another piece of parchment. Use a rolling pin to roll the dough into a large 1/4″ thick rectangle. Remove the top piece of parchment.

Step 4

Brush the melted butter over the dough, sprinkle with the brown Swerve and the cinnamon.

Step 5

Using the bottom piece of parchment as your guide roll the dough into a log starting from the longest side. Twist the ends of the parchment so that the dough is wrapped tightly and carefully transfer to the refrigerator to chill overnight.

Step 6

Preheat the oven to 400° F and grease a 10.5″ cast iron skillet.

Step 7

Unwrap the dough and using a sharp knife carefully cut into 12 rolls. Arrange the rolls in the skillet and transfer to the oven for 25-30 minutes or until the tops are golden. Let cool completely before icing.

Step 8

To make the icing simply beat together all of the ingredients until smooth. Drizzle over the tops of the cooled rolls before serving.