1. Preheat the oven to 390°F.

2. Combine the almond flour, ground cinnamon, and sweetener in a bowl. In a separate (microwave-friendly) bowl, add the mozzarella and cream cheese. Place the bowl of cheese into the microwave and heat on high for 1 minute.

3. Immediately, combine the almond flour mixture into the melted cheese and use a wooden spoon to combine well. Allow to cool for a minute before mixing in the egg and vanilla to form a sticky ‘dough.’

4. Tip the sticky dough out onto a sheet of baking parchment. Place a second sheet of parchment on top and use a rolling pin to roll the dough out large and flat.

5. Remove the top sheet of parchment and use a sharp knife to divide the pastry dough in half, left to right. Starting from the bottom of each divided dough - and with the help of a silicon spatula or pastry scraper - gently roll the sticky dough pieces. You will be left with two long cylinders.

6. Use a sharp knife to slice small 1-inch pieces from each cylinder. Place the pieces sliced-side up into a greased baking dish, but do not allow them to touch each other. Bake in the oven for 12-15 minutes.

7. While the cinnamon rolls are baking, make the drizzle by simply whisking together the cream cheese, cream, and sweetener.

8. Serve three grain-free, gluten-free cinnamon rolls per person and drizzle over the sweet, creamy drizzle.