Mix the almond flour, baking powder and Sukrin:1 in a small bowl and set aside.
Add mozzarella and cream cheese to a large microwave safe mixing bowl
Heat the cheeses in the microwave for 45 seconds
Use a mixing spatula to incorporate the cheese
Heat the cheese mixture again for 45 seconds
Add the almond flour mixture, the beaten egg, and the maple extract
Mix until well incorporated and a ball of dough forms. When I first tried this recipe, I used the normal amount of almond flour for fathead dough (~3/4 cups), but the dough was too sticky. If yours is sticky just add a tablespoon of almond flour at a time until you can pick up the dough without it sticking to your hands.
Cover the ball of dough with plastic wrap and refrigerate it for 5-10 minutes. This allowed the dough to firm up a bit more and cool down.
Place the dough in between two baking pan sized pieces of parchment paper. Roll out the dough with a rolling pin.
Make the Cinnamon Pecan Filling by combining all of the ingredients. Use a baking spatula to spread it over the rolled out dough.
Create the roll by starting at one end of the dough and rolling it toward the other end
Use a knife to cut the cinnamon rolls.
Place the cinnamon rolls in a pie pan or place each roll in the cup of a jumbo muffin tin.
Bake the rolls for 15-17 minutes or until the tops of the tops of the rolls are golden
Create the cream cheese icing by combining all of the ingredients. Top the cinnamon rolls with the icing immediately. Enjoy!