• Preheat oven to 350 degrees.

For the Dough:

• In a small bowl, combine your almond flour, salt, baking powder (or soda), and yeast. Mix gently.
• In a microwave safe bowl, add the mozzarella and cream cheese. Place in the microwave for 60 seconds. Remove, stir gently, and then return to the microwave for another 30 seconds.
• Remove the mixture from the microwave. Stir in the almond flour mixture. The dough may become thick and difficult to stir. I always mix with my hands, which WILL get pretty sticky. CAUTION: the dough will be pretty toasty!
• Add in the egg and vanilla (and the ACV, if using baking SODA). Knead with hands until the mixture forms a consistent dough.
• Place a sheet of parchment paper on a flat working surface. Plop the dough not the parchment paper. Place another sheet of parchment paper over the top.
• Roll the dough out with a rolling pin on top of the top sheet of parchment paper. Roll to about ¼ inch thick. If desired, slice off parts of the top and bottom to add to the sides to create a more uniform rectangle shape of dough.

For the FIlling:

• Mix the butter, powdered sweetener, liquid sweetener, cinnamon, and salt together in a small bowl. Spread evenly over the rolled out dough using a brush.
• If desired, you can mix the butter and liquid sweetener together and then sprinkle the dry ingredients on, but I prefer to mix it all together.
• Use the edge of the bottom parchment paper to gently pull up one of the long sides of the dough.
• Roll the bottom of the dough up and then continue rolling until you've used all of the dough.
• Slice the dough into equal sized 12 pieces.
• Bake the rolls for 15-20 minutes until golden brown. Check at 15 minutes.
• Remove the rolls from the oven and allow them to cool.
• Serve and enjoy!