Method

Oven preparation: Set your oven to 180°C (360°F) and line a baking sheet or dish with parchment paper.

Cheese preparation: Finely shred the mozzarella cheese and use a paper towel to dry it.

Cheese melting: Combine shredded mozzarella and 2 tbsp of cream cheese in a non-stick saucepan over low heat or microwave for about 1.5 minutes, stirring halfway. Heat until melted and well combined, but not bubbling.

Egg incorporation: Remove from heat. Quickly stir in the egg until fully incorporated (work quickly to avoid scrambling).

Dough formation: Add almond flour and baking powder. Mix with a fork, then knead by hand (lightly oil your hands if sticky) until a smooth dough forms.

Dough shaping: Divide the dough into 6 equal portions (about 50 g each). Roll each portion into a 40 cm (16-inch) log, then flatten gently with your hands to form a thin strip.

Filling preparation: Mix 2 tsp boiled water, sweetener, and cinnamon until it forms a spreadable paste. Spread the mixture evenly over each strip of dough.

Rolling and cutting: Roll each strip tightly into a bun. Cut each bun crosswise in half to make 12 small rolls.

Baking: Arrange the rolls on the prepared baking tray or in a dish, spaced slightly apart. Bake for 20 minutes, or until golden brown.

Frosting preparation: While the rolls bake, mix the cream cheese, Greek yogurt, vanilla and sweetener until smooth and creamy.

Final assembly: Spread the frosting over the warm rolls immediately after baking. Sprinkle some chopped nuts like walnut on top if preferred. Serve fresh and enjoy!

Storage: Store leftovers in the fridge and reheat gently before serving.

Refrigerate: Store cinnamon rolls in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 15-20 seconds or in the oven at 150°C (300°F) for 5 minutes.

Freezing: Wrap individual rolls in plastic wrap and freeze for up to 2 months. Thaw at room temperature and reheat before serving.