Give the cinnamon rolls some space on the baking pan so they don’t expand and stick together.

Equipment Needed

Measuring cups and spoons, baking sheet, knife, cutting board, cake pan, bowl and a whisk


To make the glaze, whisk together the water and Swerve sweetener to create a thick paste. 

Set aside. 

Preheat the oven to 350°.  

Open the pizza dough and press it out to the size of a baking sheet.

Brush with 2 tablespoons of melted butter. 

Sprinkle the coconut sugar, cinnamon, pecans, sunflower seeds and salt all over the dough.

Roll the dough lengthwise into a long, tight tube.

Using a knife or dough cutter, cut the tube into eight pieces.

Transfer the pieces to a pre-greased cake pan (cut side facing up) and bake in the oven for 20 to 25 minutes, or until they are golden brown and expanded.

Once done, remove the rolls from the oven and transfer them to a wire baking rack to cool. 

When slightly cool but still warm, coat each cinnamon roll with the glaze (approximately 2 teaspoons each) and let rest for 10 minutes before serving.