In a microwave safe bowl, melt mozzarella and cream cheese in the microwave (600W) for 30 seconds, and mix well. Repeat this step twice so you have melted the cheese for a total of 90 seconds mixing well in between. Ensure the cheese is melted but not bubbling.
Stir in the egg and mix well.
In a separate bowl mix the almond flour and baking powder together.
Add the flour mix to the cheese mix and stir well.
Using lightly oiled hands knead the mix like a dough.
Divide the dough into 6 even portions and chill for 10 minutes so they become easier to handle. Chill for longer if needed.
Meanwhile prepare the filling: In a bowl mix the sweetener and cinnamon together. Add a little water and mix until the filling is paste consistency. Set aside until ready to use.
When the dough is chilled, lightly spray-oil two parchment papers and place them on the work surface.
Roll each dough in between the oiled parchment papers as thin as you can into a square or an oval shape. Place the flattened dough on a lightly oiled surface. Repeat this until all 6 dough portions have been flattened. Reuse the parchment papers by spray-oiling in between.
Divide equally the cinnamon paste filling onto the flattened doughs and spread the paste thinly with a spoon or a palette knife.
Using your lightly oiled hands roll each dough into a sausage shape and cut in half to make two rolls.
Place the rolls on the lined baking sheet and bake for 20 minutes or until golden.
Meanwhile prepare the frosting: In a small bowl mix cream cheese, yogurt, sweetener and vanilla together. Set aside until ready to use.
When the rolls are ready, spread frosting over the rolls equally whilst still warm.