Preheat oven to 350 degrees F.

In a small bowl, combine melted butter and cinnamon. Grease 2 small spring pans with cinnamon butter.

In a large bowl, add almond flour, monkfruit, coconut flour, baking powder, salt, vanilla and egg. Mix well. Set aside.

In a microwave safe bowl, melt mozzarella and cream cheese. About 60 seconds should be enough. Mix well until combined.

Add almond flour mixture to cheese mixture. Using your hands, combine well. Squish between your fingers over and over again until it combines. It will seem like it won't combine, but just stick with it.

Split dough into 2 equal portions and refrigerate for 5 minutes.

Using both hands, roll out a long log (about 12-14 inches) with both portions of dough (see pictures above)

Prepare filling.

In a small bowl, add melted butter, monkfruit and cinnamon. Mix well.

Paint the filling on the logs making sure to get all sides. Leave a small amount in the bowl.

Add a log in a swirling motion to the spring pan (see pictures above).

Paint remaining filling on top of each log.

Bake for 16-18 minutes

Set aside for 5 minutes to cool

In a medium bowl, combine cream cheese, butter, heavy whipping cream, monkfruit, vanilla and almond. Mix with hand beaters until creamy.

Frost buns warm or cold - your choice!