First, preheat your oven to 300 degrees and line a few baking sheets with parchment paper. This recipe makes 8 cinnamon rolls. You can easily double the recipe for a bigger batch.
Separate your eggs, being very careful not to let any yolk into your egg white mixture.
In a medium size bowl with a wide bottom, add the egg whites and 1/4 tsp cream of tarter and whip until egg whites form stiff peaks. Set aside.
In a separate bowl, combine egg yolks, cream cheese, cinnamon, vanilla, acacia powder, salt and bocha sweet. Blend this mixture until thoroughly combined and no lumps remain. (Note: Make sure that your cream cheese is at room temperature so it blends well)
Gently fold the egg yolk & cream cheese mixture into the egg whites. Be careful not to over-mix.
Ladle portions onto your parchment covered baking sheet.
Bake for 20-25 minutes until browned and cooked through. Cool before frosting.
For the Cream Cheese Frosting
Warm ingredients to room temperature and then combine in your mixer bowl. Blend together on low speed and then whip on high until light and fluffy (at least 3 minutes).
Nutrition facts are provided as estimates only and do not contain sugar alcohols.