Preheat the oven at 350F.
In a large microwave safe bowl, add 3 cups of shredded mozzarella cheese and 2 tablespoons of softened cream cheese. Microwave for 1 minute or until completely melted.
Mix both cheeses, add 2 cups of almond flour, ⅓ cup of monkfruit sweetener, and 1 tsp of baking powder. Combine until well incorporated. (Place back in the microwave for 30 sec. If dough is to rough and not mixing)
Add ½ tsp of vanilla extract and one egg. Fully incorporate the first egg before adding the second egg then mix again.
Place the dough in parchment paper and cover it with another piece of parchment paper. Flatten it with a rolling pin until forming an even thickness of dough into a rectangle. Remove the top parchment paper.
In a small bowl, combine ½ cup of softened unsalted butter, ⅓ cup of monkfruit sweetener, ¼ tsp of ground nutmeg, and 1 tablespoon of ground cinnamon. Mix well.
Spread the butter mixture across your flat dough and start rolling. Do not apply pressure when rolling but make sure the dough is rolled tight in the beginning.
Cut the rolls into ½ inch thickness with a serrated knife (forward and back motion, never press down with the knife).
Grease a muffin pan and place your rolls inside each whole. Bake at 350F for 30 minutes or until golden brown.
In a small bowl, add 2 tablespoons of very soft cream cheese, 2 teaspoons of unsweetened almond milk, ¼ tsp of vanilla extract, and mix very well with a whisk.
Add 2 tablespoons of powdered monkfruit sweetener and mix until combined. Drizzle your buns and enjoy!