Melt mozzarella and cream cheese together in a bowl, set aside bowl.
Mix almond flour, pumpkin pie spice, yeast, xanthum gum, and eggs in a separate bowl.
Combine the melted cheese mixture with the other dough ingredients and mix until completely combined. This will take a few minutes. Keeping your hands damp will keep the dough from sticking to your hands while mixing.
Roll the dough into a rectangular shape on a silicone mat. Rolling until the dough is about ¼ inch thick.
Combine all the filling toppings to a small bowl. Melt this mixture together.
Spread the cinnamon filling over top of the dough
Slowly roll along the long end of the dough being careful to not lose the cinnamon filling.
Cut the log into 10 pieces.
Place the cut cinnamon rolls into a greased baking dish and bake at 400 degrees for 20 minutes. After 20 minutes turn off the oven and allow the rolls to stay in the oven for 5 more minutes.
While the cinnamon rolls are cooling mix the toppings together in a bowl.
Spread the topping mixture onto the top of the cinnamon rolls.
Enjoy while warm or store in the refrigerator and reheat another time to enjoy.