Add butter, vanilla extract, and cream cheese to a mixing bowl, then beat for a minute until light and fluffy. Set aside.
Add bacon, cinnamon, and brown granular sweetener to a food processor. Pulse until a fine crumb and set aside.
Lightly grease a flat surface, like a large cutting board, and spread out cream cheese mixture using a butter knife or spatula. (about 8x10-9x11 inches)
Sprinkle bacon crumble on top of spread cream cheese.
Refrigerate for 45-50 minutes
When cool enough to work with, cut into 12 equal strips.
Using a knife or spatula, slowly scrape cream cheese strips towards the top while rolling. If they are too sticky, refrigerate for an additional 10 minutes. If too tough to work with, allow to thaw for 3 minutes before rolling.
Continue rolling each strip until you have a dozen fat bomb cinnamon rolls.
Serve immediately or store in the fridge or freezer in a covered container.