Preheat the oven to 350°F (175°C) and lightly grease a medium baking dish (about 1.5 to 2 quarts).

To make the filling, combine the butter, granulated sweetener and ground cinnamon in a small saucepan.

Cook over low heat, stirring, until the butter has melted and the sweetener has dissolved. Let the mixture cool for 5-10 minutes so it thickens slightly and becomes spreadable.

To make the dough, combine the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until fully melted.

Add the almond flour and beaten egg and stir until combined.

Let the dough cool enough to handle, then knead until smooth. If it is still sticky or stringy, add a little extra almond flour.

Place the dough on a large silicone mat (or a sheet of parchment) and roll it into a rectangle about ¼ inch (6 mm) thick, using your hands or a non-stick rolling pin.

Spread the cinnamon mixture over the dough, going right to the edge on three sides and leaving a ½ inch strip clear along one long side. Starting from the opposite long side, roll the dough up tightly towards the clear edge and press to seal.

Use a non-sharp palette knife or spatula to cut the log into 16 slices. Arrange the slices cut side up in the prepared baking dish.

Bake for 15-18 minutes, or until the rolls are cooked through and golden brown on top.

For the frosting, combine all the frosting ingredients in a small saucepan and cook over low-medium heat, stirring, until smooth. Drizzle over the warm cinnamon rolls or serve on the side.