Easy Keto Cinnamon Rolls Update

• Preheat oven to 350 degrees. Line a 8-inch round cake pan with a silicone baking mat. Sift all the dry ingredients together until fully combined and there are no lumps. Stir the wet ingredients into the dry ingredients for 2 minutes until a moist dough forms.
• Scrape down the sides of the bowl and push the dough to the center of the bowl. Knead the dough in the bowl for 2 minutes until it forms a smooth ball. Allow the dough to sit at room temperature for 15 minutes to absorb the extra moisture.
• Line a clean worksurface with parchment paper. Place the dough ball onto the worksurface. Cover the dough ball with another piece of parchment paper and roll out to a long rectangle that's about 1/4-inch thick (roughly about 10 x 15 inch in size)
• Brush the rolled dough with the 2 TBS of melted butter. In a small bowl whisk together the brown monk fruit sweetener and the 2 TBS of ground cinnamon. Sprinkle the mixture evenly over the melted butter. To roll the dough, start and the widest end of the dough closest to you. Graso the paper under the dough and use it to guide the dough. Roll the dough into a long tight spiral log. Allow the roll to sit for 10 minutes to secure the layers.
• Cut the dough into 10 equal portions. Place the portions side by side and spiral side up into the prepared pan. Bake at 350 degrees for 20 to 25 minutes or until the rolls are golden.
• Remove the rolls from the oven and allow them to cool for 3 minutes before applying the glaze. Serve warm or at room temperature.

Glaze

• Beat together the cream cheese and the butter in a large mixer bowl on high for 1 minute until smooth. Add the coconut milk and extract and beat until combined. Reduce the mixer speed to low and gradually add the powdered monk fruit/allulose blend. Once added increase speed to medium and beat until fully combined and smooth. Spread evenly over the warm cinnamon rolls.