Preheat the oven to 375 degrees F.
To make the Fathead dough, add the coconut flour, baking powder, and salt to the bowl of your food processor and pulse to combine.
Combine the shredded mozzarella and cubed cream cheese in a microwave-safe bowl. Cook 30-second at a time until melted, stirring with a fork at each interval.
Add the egg to the food processor bowl and pulse to combine. Then dump in the melted mozzarella /cream cheese mixture and run the food processor until the cheese is completely incorporated.
Scrape the Fathead dough out onto a sheet of parchment paper and form it into a ball. Cover with a sheet of plastic wrap (to avoid sticking) and roll the dough out into a rectangle that is roughly 12" x 18".
Spread the pumpkin puree evenly over the dough, and sprinkle the brown Swerve over the pumpkin. Generously sprinkle the pumpkin filling with both cinnamon and pumpkin spice.
Carefully roll the dough up to form a log and slice into 12 even pieces.
Even space the cinnamon rolls in a greased, non-stick pan (I used a 9" pie pan). Bake for 17-20 minutes at 375 degrees F, until cooked through and lightly browned.
While the cinnamon rolls are cooking, make the keto coffee icing. Cream together the cream cheese and butter. Add the Confectioners Swerve and beat until combined. One at a time, add the extracts, coffee, and half and half, beating to combine.
While the cinnamon rolls are still slightly warm, spread the keto coffee icing over the top.