• Preheat oven to 350 degrees.
• Add the mozzarella and cream cheese to a large bowl. Place in the microwave for 60 seconds.
• Remove the mixture from the microwave. Stir in the almond flour. The mixture may become really thick and difficult to stir. If so, place the bowl back in the microwave for another 30 seconds.
• Remove from the microwave and stir. Add in the egg. Stir until the mixture forms crust.
  
• Place a sheet of parchment paper on a flat working surface.
• Spoon the dough onto the parchment paper. Place another sheet of parchment paper over the dough to help roll out and flatten the dough. I used a rolling pin over the parchment paper.
• Roll out the dough until it is about ¼ inch thick. The length of my dough was 12 inches. You can make it longer if you would like rolls with more layers. 
• Spread melted butter over the dough using a cooking brush. Sprinkle the cinnamon and sweetener throughout.
• Roll the bottom of the dough up once to begin to form a cylinder. Then use the bottom layer parchment paper to continue to roll the dough up to form one large roll.
• Slice the dough into equal sized 6 pieces.
• Bake the rolls on a silicone baking mat and the cookie sheet or sheet pan for 10-15 minutes until golden brown. Mine were ready at 15 minutes.
• Remove the rolls from the oven and allow them to cool completely.

Icing

• Mix the confectioner's sweetener and unsweetened almond milk until icing forms. Top the rolls with icing. Double the servings if you want more icing.