• To make the filling, combine all of the ingredients in a small saucepan.  Whisk together over medium heat, and bring the mixture to a boil.
• Once boiling, cook for another 5 to 10 minutes or until the filling has begun to thicken. 

  Remove from the heat, and let it cool while you mix up your dough.
• To make the rolls, Preheat the oven to 350° Fahrenheit and line a 13×9 baking dish with parchment paper.
• Begin by mixing all your dry ingredients (almond flour, baking powder, sweetener, and protein powder) in a medium-sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
• Place your cream cheese in a small microwaveable bowl, and dump your shredded mozzarella cheese over it. Microwave on high in 30-second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long though, or your cheese will crisp up and will lose its elasticity.
• Once your cheese and cream cheese have melted, put the mixture in a mixing bowl. Add the dry mixture and the eggs. Mix on medium speed with a stand mixer until everything is well combined and you have a wet sticky dough. 
• Let the dough rest for about ten minutes before rolling out the dough. I’ve found when I try to work with it too soon, the dough is very sticky and almost unmanageable!

  Once the dough has rested, it’s time to roll out your cinnamon rolls. Prep the area by pouring a quarter-sized amount of olive oil on the counter. Evenly spread the oil on the surface and coat your hands. Place the dough on the oiled counter and press into a long, narrow rectangle using your hands or a rolling pin, if you would prefer until it is about a 1/4 inch thick.
• Spread the blueberry filling evenly on the rolled-out dough, then sprinkle some cinnamon over the top. 
• Now, starting on the long side roll up your rectangle as neatly as possible. This is where it gets really messy! The blueberry filling makes the dough softer, and when I made these I about gave up trying to make a neat roll.

  After you have the dough rolled up, use a pastry cutter or knife to cut the rolls into two-inch thick pieces.
• Place each roll into your prepared pan spacing them as evenly as possible. Slightly flatten the tops then bake for 20-25 minutes or until the edges have begun to brown.

For The Frosting

• In a stand mixer cream the cream cheese, butter, and sweetener together until smooth. Add the cream and vanilla, scrape the sides of the bowl, and whip it again until you have a smooth creamy frosting.

  If your frosting is too thick add more cream until it’s reached the desired consistency
• Spread the frosting over your warm rolls and pop them back in the warm oven for a few minutes to melt the frosting. Serve warm and enjoy!