In a blender or food processor, combine the almond flour with the Erythritol, baking powder, eggs and vanilla extract. Pulse to get a smooth batter.
Microwave the mozzarella with the cream cheese for about 60 seconds to melt and fuse into the cheese mixture. Alternatively, make a do-it-yourself double boiler by simmering a few inches of water in a saucepan and stacking a heat-proof bowl with the cheese on top of the saucepan.
Add the melted cheese mixture to the batter, then stir to incorporate to the mixture and refrigerate for an hour until firm.
Preheat the oven to 375° F.
Place the dough between two sheets of parchment paper and roll out with a rolling pin or a tall glass, aiming to form a rectangle approx. ⅓’’ thick.
Brush the dough with butter. Sprinkle with the Erythritol and cinnamon to cover the surface evenly.
Roll the dough tightly. Slice into 1” thick slices.
Arrange the slices tightly in a baking pan and bake for 20 minutes until golden brown.
In the meantime, make the glaze! Whisk together the Erythritol with the heavy cream until a thick icing is formed.
Drizzle the glaze over the cinnamon buns and serve.