Place the mozzarella and 2 ounces of cream cheese in a microwave-safe bowl. Microwave for 1 minute, stir, and then microwave for another minute, Stir, if the cheeses aren’t smooth, microwave and stir in 30 second increments until smooth. Add the egg and mix until blended. Add 2 tablespoons of Swerve Brown, 1½ cups almond flour, baking soda, and salt. Stir well. Mix until thoroughly combined. If the dough seems too wet, add more almond flour, a little at a time. The dough should be slightly sticky and smooth.
Spray apiece of parchment paper with cooking spray. Place the dough on top and form into a rectangular shape. Spray another piece of parchment paper with cooking spray and place on top. Roll the dough until you get a rectangle approximately 14 by 10 inches, ¼ inch thick. Remove the top piece of parchment and place in a 9 by 12 baking dish.
Mix the room temperature butter with 4 tablespoons Swerve Brown and the cinnamon. Spread on top of the dough. Sprinkle the pecans evenly on top.
Using the bottom piece of parchment, roll the dough into a log. After each turn, press the dough into shape. Place the rolled dough in the freezer for 15 minutes.
Preheat oven to 400 degrees. Using a sharp knife, cut the chilled dough log into 8 equal-sized rolls. Place on the parchment in the baking dish. Bake for 25 minutes or until golden brown. The rolls will be a little soft, but they will firm as they cool.
Beat together the melted butter, remaining 2 ounces of cream cheese, Swerve Confectioners, and vanilla. Spread on top of the rolls and serve.