Preheat the oven. Set to 350°F (175°C). Line your baking pan with parchment or grease it well.

Mix the dry ingredients. In a bowl, whisk almond flour, coconut flour, baking powder, salt, and the granular sweetener.

Melt the cheeses. In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until smooth and stretchy.

Build the dough. Add the eggs and vanilla to the melted cheese, stirring quickly. Fold in the dry mix. Use a spatula and then your hands to bring it together. The dough should be warm and pliable. If it’s sticky, rest it 2–3 minutes.

Roll it out. Place the dough between two sheets of parchment. Roll into a rectangle about 10x14 inches. Keep edges even for tidy rolls.

Make the filling. Stir softened butter, brown-style sweetener, cinnamon, and a pinch of salt into a paste.

Spread and roll. Peel the top parchment off the dough. Spread the cinnamon butter evenly, leaving a 1/2-inch border on one long edge. Using the parchment under the dough to help, roll up tightly from the opposite long side toward the clean border to seal the seam.

Slice the rolls. Freeze the log for 10 minutes to firm. Slice into 9–10 rounds with a sharp knife, cleaning the blade between cuts for neat spirals.

Pan and bake. Arrange cut-side up in the prepared pan, with a little space between rolls. Bake 18–24 minutes, until the tops are lightly golden and the centers are set. If browning too fast, tent with foil.

Make the frosting. Beat cream cheese and butter until smooth. Mix in powdered sweetener, vanilla, salt, and enough cream to reach a spreadable, fluffy texture. Adjust sweetness to taste.

Frost and rest. Let rolls cool 10 minutes so they set. Spread frosting over warm rolls so it melts slightly into the swirls.