Make the caramel: add all of the cinnamon caramel ingredients except for the cinnamon (butter, sugar-free maple syrup, heavy cream, and Sukrin Gold or Brown Sugar Swerve) to a medium/small saucepan. Bring the mixture to a simmer and cook until thickened, whisking often. Then, remove from heat, let it cool for 5 minutes, then stir in the cinnamon. Set aside to cool fully.
Preheat the oven to 200°F, then turn it off (the oven will be used as a hot box to quickly proof the cinnamon rolls). Line a 7x7 square baking pan with parchment paper.
In a small cup or bowl, whisk together the cream and real honey or maple syrup. Place the mixture in the microwave for 5 seconds to heat it until lukewarm. If it's hotter than that, be sure to let it cool before adding the yeast. Add in the yeast and set aside for 5-10 minutes, allowing the yeast to activate.
Place the mozzarella cheese in a microwave-safe bowl and microwave on high for 1 minute (the cheese should not be fully melted).
Add the cheese to the bowl of a food processor along with the eggs and psyllium husk. Process until the cheese has broken down fully, and then add in the yeast/cream mixture, continuing to run the food processor.
Add the garbanzo bean flour, almond flour, oat fiber, gum, baking powder, and salt to the food processor and process until a thick and sticky dough forms.
Place a sheet of parchment paper down and oil it heavily. Using a spatula, get all of the dough onto the sheet of oiled parchment. Oil your hands and then press/roll out the dough until it’s about a ½-inch thick and 10 inches wide.
Pour and smooth out the caramel on the rolled-out dough. Using the parchment paper as your guide, gently roll up the cinnamon rolls. When finished rolling, make sure they are seam-side down.
Using a sharp knife or dental floss, gently cut the cinnamon rolls 1-inch thick, cleaning your knife between each cut for best results. Line the rolls up in the baking pan, leaving space between them.
Cover the pan with a kitchen towel and place it in the warm (turned off) oven for 45 minutes, allowing the cinnamon rolls to rise -- they should double to triple in size.
After the 45-minute rise time, remove the rolls from the oven, and turn the oven on to 350°F, letting it preheat fully. Remove the towel from the pan, place the pan in the hot oven, and bake for 17-19 minutes (17 minutes if you want them a little gooey in the middle or 19 minutes if you want them fully cooked through).
While the cinnamon rolls are baking, make the frosting: in a small bowl, whisk together all the frosting ingredients (melted butter, cream cheese, powdered Swerve, liquid stevia or monk fruit, vanilla extract, and heavy cream). If needed, an immersion blender can be used here as well.
As soon as the cinnamon rolls come out of the oven, drizzle the frosting over them, and serve warm. Leftovers can be stored in a sealed container at room temperature for up to 3 days.