Low Carb Blueberry Cinnamon Rolls

Directions

• Make The Blueberry Sauce
• In a medium saucepan over medium-high heat, combine the berries, lemon juice, sweetener and vanilla extract. Cook 4-5 minutes, stirring frequently to break up the berries.
• Once sauce has thickened slightly, add the lemon zest and xanthan gum and mix well to combine.
• Reserve 1/4 cup of the blueberry sauce for the glaze and set the rest aside for the filling.
• Make The Cinnamon Rolls
• In a large bowl, melt the mozzarella and cream cheese in the microwave on high power for 1 minute. Stir. Zap it on high for another minute. Stir.
• Using damp hands or a dough hook, mix in the eggs, butter, coconut flour, baking powder and sweetener until a dough is formed. The dough should be a bit wet and sticky.
• Place a piece of parchment paper on the countertop and turn out the dough. Place another piece of parchment on top and roll the dough into a rectangle about 1 inch thick.
• Brush with 2 tablespoons of melted butter. Mix together the cinnamon and sweetener, and sprinkle evenly over the buttered dough.
• Carefully spread the blueberry sauce on the prepared dough.
• Starting at the long end, gently roll the dough into a log. Slice into 12 even rolls and place cut-side up in a 9-by-13-inch baking dish. Bake in a preheated oven at 375ºF for 18 to 20 minutes, until lightly browned.
• Make the Glaze
• In a medium bowl, use a hand mixer to cream together the butter, cream cheese, sweetener, vanilla, and reserved blueberry sauce.
• Divide evenly among the rolls, and spread on top.