Melt the mozzarella and cream cheese for 1-2 minutes in a microwave safe bowl.
Add in the almond flour, powdered sweetener, and baking powder and mix to combine into a dough. Continue mixing and add the eggs in one at a time.
Form the mixture into a dough and place it between two pieces of parchment paper. If it is too sticky to handle, refrigerate it for 15 minutes.
Roll out the dough in a large rectangle about 1/4 of an inch thick. Use a pastry brush to brush the melted butter over the dough.
Whisk together the cinnamon and powdered sweetener in a small bowl then sprinkle it evenly over the butter.
Use the parchment paper to help roll up the dough from the narrow end until it becomes a log. Form it with the parchment paper and cut it into 6 equal rolls.
Place the rolls swirl up in a 9" circle baking pan, evenly spaced. Bake them at 375 degrees Fahrenheit for 20 minutes or until the top and edges begin to brown.