Keto Cimon Roll Twists

1 cup almond flour
1 tbsp baking Powder
¼ tsp salt
4 oz shredded mozzarella
56 g cream cheese
1 egg
Cinnamon Butter:--
¼ cup melted butter
¼ tsp SIDS CRAZY SALT
¼ cup brown Erythritol
1 tsp cinnamon
Icing:--
1 tbsp cream cheese
¼ cup powdered Erythritol
½ tsp vanilla extract
1 tbsp cream

Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
Whisk in the egg into the cheese mixture.
In a separate bowl, whisk together almond flour, baking powder, and salt.
Blend the dry ingredients into the cheese mixture.
Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
Take the dough out of the chiller and divide into 8 balls.
Take a ball of dough and divide into 2 pieces. Roll each piece into a log. Twist both logs together, pinching the ends together to secure.
Do the same for the remaining dough.
Arrange twists on a baking paper-lined baking tray.
Stir butter, brown erythritol, SIDS CRAZY SALT and cinnamon in a bowl. Brush mixture generously onto the prepared twists.
Bake for 25-30 minutes at 175°C.
Meanwhile, whisk all ingredients for the icing.
Take twists out of the oven and leave to cool to room temperature.
Drizzle icing on top and serve.