Lightly grease a baking sheet or smooth cutting board.

In a medium bowl, add cream cheese, butter, and vanilla extract. Beat with hand mixer until light and fluffy.

Add bacon, cinnamon, and brown granular sweetener to a food processor or blender. Pulse until it is a fine crumble.

Spread out cream cheese mixture onto prepared baking sheet so it is about 8x10 or so.

Sprinkle bacon crumble on top of the cream cheese mixture.

Refrigerate for 60 minutes

Remove from refrigerator and using a sharp knife, cut into 12 equal strips.

Start rolling each strip, using a knife or spatula if needed. Refrigerate longer if they are too sticky to work with. If they are too stiff, then let sit for a few minutes.

Continue rolling each strip until you have a dozen fat bomb cinnamon rolls.

Serve immediately or store in the fridge or freezer in a covered container.