Place the mozzarella and cream cheeses into a microwave safe bowl, and microwave for one minute. Stir the mixture until completely melted and combined.
Add the almond flour, Swerve confectioners sugar substitute for the dough and baking powder to the cheese mixture, and knead it thoroughly with your hands until well combined.
Mix the egg and vanilla extract into the dough, and place the mixture into the freezer to set for two hours. This will make it easier to handle and roll out.
Preheat the oven to 375 degrees.
Roll the chilled dough out between two pieces of parchment paper to your desired thickness.
Brush a tablespoon of melted butter along the surface of the dough.
Sprinkle the granulated sugar substitute and the cinnamon for the filling onto the dough.
Roll the dough up lengthwise as tightly as you can.
Cut rolls of the dough that are about 1 inch thick with a sharp knife.
Hold each roll in your hand, and flatten it slightly to form the honey bun shape.
Bake the honey buns on a parchment lined sheet for 25 minutes or until browned and cooked through.
Mix the ingredients for the glaze, and brush it onto the top of each honey bun.
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