Doughy, gooey, full of buttery cinnamon sweetness, yet completely keto-friendly, low-carb and gluten-free. Oh, and they’ll make your house smell incredible!
Make dough: Melt mozzarella and cream cheese together in microwave-safe bowl. Add melted cheeses with all other ingredients to a food processor. Process until dough comes together.
Place dough between two pieces of parchment paper dusted with powdered sweetener. Roll into approximately 10x12-inch rectangle about 1⁄2 inch thick.
Starting on one of the 12-inch sides of the rectangle, Slice into 8 strips each about 1.5 inches wide.
Combine granulated sweetener and cinnamon. Brush each strip with melted butter, then sprinkle cinnamon/sweetener mixture evenly on top.
Starting at the ends of the strips, begin rolling in one big roll, using the parchment paper to guide you. When the roll is complete, the cinnamon buns will be pre-sliced.
Grease a muffin tin and place each cinnamon bun in its own muffin cup. Bake in preheated 350°F oven for 17-19 minutes.
Make icing: heat butter and cream cheese together. Stir in powdered sweetener until very smooth. Spread over warm cinnamon rolls. Enjoy!