Keto Cinnamon Rolls

• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with butter or coconut oil.
• In a small mixing bowl, combine the dry ingredients evenly: almond flour, psyllium husk, baking powder, and erythritol. Set aside.
• In a microwave-safe mixing bowl, weigh the shredded mozzarella and cream cheese.
• Microwave by 20-second bursts, stirring between each time until the cheese is fully melted. It usually takes 1 minute to get a soft, melty stretchy mixture. Otherwise, if you don't have a microwave, bring on a non-stick saucepan over low-medium heat and melt, stirring constantly with a wooden spoon or silicone spatula.
• When the cheese is stretchy and melted, pour the dry ingredients and the vanilla, beaten egg, apple cider vinegar.
• Stir with a wooden spoon or silicone spatula at first then, when it starts to be difficult to stir, generously oil your hands with coconut oil and knead for at least 1 minute until you obtain a soft dough. The dough dries out as you squeeze and knead, and it should be slightly sticky but not too much. If too wet or sticky, you can add 1 tablespoon extra almond flour at a time, kneading between each addition, don't excess 4 tablespoons. You can also add all these ingredients into a food processor and blend for 30 seconds until combined. Don't forget to grease your hands to remove the dough from the bowl, or it can stick to your fingers.
• Form a dough ball, wrap in plastic wrap and chill 5-8 minutes max, not more or dough is hard to roll.

Filling

• Meanwhile, prepare the filling.
• In a small mixing bowl, beat butter, erythritol, and cinnamon until a paste forms. Set aside.
• Unwrap the dough and place between too large pieces of parchment paper - about 2.8-inch/20 cm long each. You can lightly spray oil on the parchment paper sheets to prevent the dough from sticking to the paper.
• Press the dough ball with your hand to roughly flatten, then start rolling with a rolling pin. Roll evenly into a rectangle of about 11.5 inches x 8 inches (29 cm x 20 cm). Watch my photo above in the post to see how to roll a perfect rectangle using parchment paper as a guide.
• Remove the top piece of parchment paper.

Assemble the rolls

• Spread the cinnamon butter all other the rolled dough, avoiding one extremity to make it easier to seal the roll later.
• Starting rolling the dough on the long end, roll the dough up tightly. When you reach the top, spread a bit of water with a pastry brush to help the dough stick and seal the roll.
• Cut into 12 even cinnamon rolls and place each roll on the greased muffin tray. Slightly press the top of each roll to flatten if desired.
• Bake for 20-25 minutes or until golden brown on the sides.
• Cool in a cooling rack for 45 minutes before adding the glazing or the glazing can melt.
• Meanwhile, prepare the glazing

Glazing

• In a small mixing bowl, beat cream cheese, butter, erythritol, and maple extract and fluffy and smooth.
• Spread generously onto all the rolls, or individually 1 1/2 tablespoons per roll. You can store the remaining glazing in the fridge in an airtight box and use it when you serve the roll or as a keto fat bomb snack.