In a large bowl, add all of your dry dough ingredients including yeast.
Whisk your eggs separately and then add them to the dry ingredients along with the rest of the wet ingredients. (Make sure your cream is warm to the touch by microwaving it beforehand for a roughly 30-40 seconds).
Mix the ingredients until a dough forms. Then move this dough to a stand mixer and knead for roughly 5-8min OR knead for ~8-10min by hand.
Form the dough into a ball and place it in a greased bowl, covered and let it rise somewhere warm for 1 hour or until doubled in size. (See tips above)
Place the dough ball between two large pieces of parchment and roll it out into a large rectangular shape.
Combine your filling ingredients in a bowl and spread them out evenly over the dough.
Roll the dough starting from one long side and rolling to the other.
Press the seam together to seal it and then cut the dough into slices using dental floss or a very sharp knife.
Place the slices, cut-side up in a round dish (you may want to use two as these grow A LOT) lined with parchment paper.
Cover the dish with a towel or saran wrap and allow the keto cinnamon rolls to rise again for 45min - 1 hour.
During this time you can pre-heat your oven to 350*F.
Once it's come to temperature, place the rolls in the oven and bake them for 25-28min or until the outside is set and the inside is still slightly gooey. (The will cook a bit more once removed).
Meanwhile, mix together your frosting ingredients in a small bowl until smooth (add more or less cream depending on how thick you want your frosting).
After the cinnamon rolls have cooled for ~5min you can frost them and serve warm! Since the rolls puff up so much I like to just bake them in a medium pan and cut slabs like one giant cinnamon roll cake! But feel free to separate the rolls into proper pieces if you prefer.
Store in an airtight container on the counter for 1-2 days or freeze for a future snack (see freezing instructions above). Enjoy your keto cinnamon rolls !