In a bowl, add in all of your pork rinds, eggs, baking powder, and 1 tsp of allulose. Combine and set aside and allow to hydrate.

Melt your butter in a microwave or oven a burner and add in 1 tbsp + 2 tsp of your allulose, cinnamon, and a pink of salt. Combine until homogenous.

Grab a baking sheet and line it with a silicone baking mat. Pour all of your pork rind mixture on the middle of it and spread it out and make a rectangle. Place this into the oven at 350ºF or 176°C for 5-7 minutes or until just set. Let rest for about 5 minutes so we can handle it.

Grab your cooked pork rind pastry and spread all of your butter mixture onto it, leaving about 1 inch at the end open to roll it up to. Roll it up and press firmly on it for about 1 minute to ensure it sticks together. Cut into even pieces.

In a bowl, add your collagen, the remainder of your allulose, your heavy cream, and a pinch of salt. Whisk to combine. Pour over your cinnamon rolls and serve.