Preheat oven to 375 F and spray an 8x8 casserole dish generously with cooking spray.
In a large bowl, combine the dry ingredients: almond flour, psyllium husk, whey protein, erythritol, baking powder, and salt.
Warm heavy cream in the microwave for 30 seconds.
Pour heavy cream over the top of your dry ingredients and add the eggs.
Stir until everything is thoroughly combined.
Combine the filling ingredients in a small bowl.
Prep before rolling: Place a piece of parchment on your counter, and spray the top with cooking spray. Get a bowl of water ready (we will use this to dip our hands in, as the dough is sticky and is easiest to work with wet hand). And grab a sharp knife and large flat bottomed cup.
Using damp hands, (dip them in the bowl of water) and place half the dough on the prepared sheet of parchment paper.
Press the dough into a 10-11" square.
Brush the top of your dough with half the filling.
Grab the edge of the dough closest to you, and roll it up as tightly as possible. Again, damp hands will help here!
Dip the knife into your bowl of water, and slice 4 cinnamon rolls.
Roll them between your hand and the counter to reform them into a circular shape.
Dip your large cup in the water bowl, and press the top of each cinnamon roll (swirl side up!) into a 1 1/2" circle.
Place cinnamon rolls into prepared baking dish.
Repeat steps 8-15 with the other half of the dough.
Bake cinnamon rolls in preheated oven for 35 minutes. You'll know they're done once the tops are golden.
Allow cinnamon rolls to cool in the pan completely.
While the rolls are cooling, prepare the frosting by combining the softened cream cheese and butter in a medium bowl with an electric mixer.
Add vanilla and powdered erythritol, and continue to mix until well combined.
Once the cinnamon rolls have cooled, spread frosting over the top. (Only put frosting on the cinnamon rolls you plan to eat immediately, as this will get messy when you reheat!) Enjoy!