In a large bowl combine the almond flour, lupin flour, allulose sweetener, collagen peptides, baking powder, Xanthan gum, salt, and cinnamon. Mix until all of the dry ingredients are fully combined.
Create a hole in the middle of the dry ingredients and add the remaining wet dough ingredients. Add the eggs, vanilla, apple cider vinegar, and the Mapleine extract.
Whip the eggs with a fork and start stirring the ingredients. With every turn of the stir it will slowing incorporate the drying ingredients into the wet ingredients as it stirs. Continue stirring the ingredients until all the wet and dry ingredients are fully incorporated.
The dough will be extremely wet and almost have the consistency of a thick peanut butter. Place the dough in the freezer for about 10 minutes to firm up.
Use a silicone mat and a sheet of parchment paper to roll out the dough. Roll it out into a rectangle that's about 1/2 inch thick. When you work with the dough it will become sticky again. You can fold over the dough (as seen in the photos below) and place the dough back in the freezer for another 10 minutes.
Remove the dough from the freezer. Slowly pull the top parchment paper off of the dough that's rolled out. If the dough is still too sticky use a butter knife that has been coated with coconut flour to separate the dough from the parchment paper. The butter knife trick works nicely if the dough is not cool enough and is still too sticky.
Make the filling:
In a small bowl add all of the ingredients for the filling. Spread the filling over the top of the dough.
Now roll the dough starting from the shorter side of the rectangle. If the dough is still too sticky on the bottom, use the same butter knife hack to separate the dough from the silicone mat below. Keep coating the knife with coconut flour as needed.
Once you get to the very end of the dough, place a line of coconut flour over the last roll so the dough doesn't stick to the bottom when you cut the slices of rolls.
It's important to note that the dough will be sticky and that's normal. The texture of the cinnamon rolls after they are baked are amazing!
Cut the dough into the cinnamon rolls:
Using a strong string or unflavored dental wax, cut 1 inch slices of dough to make the cinnamon rolls. To cut the dough using a string, simply place the center of the string under the dough one inch deep and lift the ends of the string and criss cross them over the top of the dough roll. Pull the opposite sides of the string until it cuts the roll completely.
Repeat this step until all the cinnamon rolls have been cut. This will make about 9 cinnamon rolls.
Cut out a sheet of parchment paper to line the baking dish. Be sure to cut out a sheet of parchment paper big enough to cover the sides too. I used an 8 inch square pan but you can use an 8 inch round cake pan too.
Cut a square sheet of parchment paper and fold it over in half. Then fold it again the opposite direction and fold it in half again. Cut a diagonal slit in the top open corner of the fold (as seen in the photos). This will create a slit and the corners of each side of the pan and the parchment paper will lay in the pan nicely overlapping the edges with little fuss.
Place the cinnamon rolls on top of the parchment paper.
Bake the rolls for about 25 to 30 minutes or until the cinnamon rolls are golden brown and the inside of the cinnamon rolls are cooked. You can tell they are fully cooked by doing a toothpick test.
Make the Sugar Free Cream Cheese Frosting:
In a small bowl, combine all of the ingredients and mix it with a spoon until it's fully combined. It will be very important to use room temperature cream cheese to make sure it spreads and mixes nicely with the other ingredients.
Once the cinnamon rolls are done, you can allow them to cool for about 5 minutes and then spread about 1 teaspoon of thethe cream cheese frosting over each cinnamon roll. The rolls will still be warm enough that the frosting will slightly melt.
Serve warm or cold.
Notes
The dough can be made before hand just be sure to keep it fresh by keeping it covered with plastic wrap.