Cinnamon Pumpkin Rolls with Salted Caramel Cream Cheese Frosting

A delicious recipe that is PERFECT for Fall!

Ingredients for fathead dough:

2 ounces cream cheese

16 ounces shredded mozzarella

1 tbs ground flax seed

1 tsp baking powder

2 tbsp pumpkin

Make a normal fat head dough and then place cream cheese and mozzarella in microwaveable bowl and microwave for 60 seconds (if needed add in for another 45 seconds). Mix in flax seed, baking powder, and pumpkin. Place in between parchment paper and roll out.

Filing:

2 tbsp Kerrie Gold unsalted butter, softened

2 tbsp Lakanto brown monkfruit

1 tbsp cinnamon

2 tbsp pumpkin

2 tbsp pecans toasted/salted/chopped

Toast pecans in a pan and add about 1/8 tsp salt, then chop. Mix all ingredients in a bowl and spread evenly over rolled out dough. Tightly roll dough into a log. Cut about 1-inch slices (makes 10). Place in a greased cupcake pan. This will help prevent them from spreading into each other and help keep them in a circle.

Bake at 350° for 15 minutes

Salted Cream cheese frosting:

4 tbsp cream cheese softened

1/8 cup of heavy whipping cream

1/8 cup powdered monkfruit

1 scoop TeamKeto Salted Caramel Collagen

1 scoop TeamKeto Vanilla c8 Powder

Mix and evenly distribute between all 10 rolls. Serve warm and enjoy!