• Preheat oven to 350 degrees F.

For the Pumpkin Dough:

• In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Stir in the pumpkin.
• Add the almond flour, baking powder and ground flax meal. Mix the dough well until you have a soft ball (see step by step images in the post).
• Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13x10 inches.

For the filling:

• Combine the softened butter and pumpkin in a small bowl and brush on the dough, all the way to the edges.
• Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter. Top with chopped nuts
• Starting at one end roll your dough as tightly as you can into a log.
• Cut into 10 equal portions (roughly the width of two fingers).
• Spray a muffin tin lightly with cooking spray and place the rolls in the wells. Bake 12-15 minutes until golden brown.

For the cream cheese icing:

• Combine the cream cheese, heavy cream, sweetener and maple extract (if using) in a blender or food processor and mix until smooth.

  **Note: the icing is for a mildly sweet, thick frosting. If you prefer it sweeter or thinner just add additional ingredients as needed after taste testing.