Preheat the oven to 400°F. Lightly grease a baking pan.
Combine the mozzarella and cream cheese in a microwave safe bowl and microwave for 30 seconds at a time until the cheese is melted enough to mix together.
Once the cheeses are melted and combined, mix in the almond flour, egg, erythritol, baking powder and vanilla extract. Mix until all ingredients are well incorporated and have formed a dough.
Roll the dough out between two sheets of parchment paper and then refrigerate for 15 minutes.
making the filling:
While the dough is chilling, combine the melted butter and the extracts together in a small bowl.
Brush the butter mixture over the dough, leaving about a 1 inch gap around the edges of the dough.
Sprinkle the brown sugar erythritol, cinnamon and pecans over top.
Using the parchment paper to help roll the dough, carefully roll it tight and cut off and discard the uneven edges.
Use a sharp knife to slice the dough into 8 even rolls. (It may help to wet the knife to keep the dough from sticking to it as you slice the rolls.)
Place the rolls snuggly into the baking pan, but not too tight as they need room to expand while cooking.
Brush with any remaining maple butter and loosely cover the pan with parchment paper. Bake for 8 minutes. Remove the parchment paper and bake for an additional 10 minutes, or until you can stick a toothpick in the center and have it come out clean.
making the glaze:
While the cinnamon rolls are baking, prepare the glaze. Add the heavy cream, erythritol, vanilla extract, maple extract and salt to a small bowl and whisk to combine. You can also whip this with an electric mixer to make it a thicker glaze that you can pipe over top of the cinnamon rolls.
Once the cinnamon rolls have finished baking, allow them to cool for 5 minutes and then drizzle the glaze over top.