Ingredients
Method
- Preheat your oven to 350 degrees F, spray a 8x8 pan with non-stick spray and set aside.
Dough:
- In a microwave safe mixing bowl, combine your mozzarella and cream cheese, microwave in 30 second increments, stirring in between until completely melted. Mix in your pumpkin puree.
- Add in your almond flour, monk fruit, and baking soda. Mix your dough until you have a soft ball.
- Between two pieces of parchment paper, roll your dough to roughly 13x10 inches.
Filling:
- Make your filling by whisking together all of your ingredients (except your pecans) until smooth.
- Spread your filling evenly on your prepared dough, leaving about an inch on the short sides of the dough so you can close the dough properly.
- Sprinkle with your pecans.
- Starting at your short end, roll your dough into a tight log and cut into 10 equal pieces.
- Place your pieces into your prepared pan and bake for 30-35 minutes, until golden brown. Allow to cool before icing.
Cream Cheese Frosting:
- Mix all of your ingredients together until combined and smooth, spread over top of your rolls and enjoy!
Nutrition
Notes
*NET Carbs: 4.1g