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Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or grease it lightly.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well.
In another bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk. Add the wet ingredients to the dry ingredients and mix until a dough forms.
Place the dough between two pieces of parchment paper. Roll it out into a rectangle, about ¼ inch thick.
In a small bowl, combine the softened butter, erythritol, and cinnamon. Spread this mixture evenly over the rolled-out dough.
Carefully roll the dough tightly from one end to the other, forming a log. Using a sharp knife, slice the log into 8-10 equal pieces.
Place the sliced rolls in the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese, softened butter, powdered erythritol, and vanilla extract until smooth. Add almond milk as needed to reach your desired consistency.
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the cream cheese frosting over the warm rolls and serve.