Start by preparing the filling. You can do this a day in advance if you like. Place all the cranberry filling ingredients into a small pot over medium heat. Bring the mixture to a boil and then reduce the heat to a simmer. Simmer for 10 minutes or until the mixture has reduced to a thick sauce. Let the sauce cool while you preprare your rolls.
Preheat the oven to 350 F and prepare two baking sheet with parchment paper. In a large bowl, stir together the flour, salt and sweetener. In another bowl, stir together the melted butter, coconut milk and vanilla. Add the wet ingredients to the dry and use a rubber spatula to stir until a dough forms. If dough is too dry, add one to two more tablespoons of coconut milk until it comes together. Dust a clean surface or parchment paper with flour and roll dough into a rectangle about 1/4 inch in thickness using a rolling pin.
Spread the filling in an even layer over the dough leaving about a half inch at the edges. Fold the dough 2/3 length wise and then fold the other side over like an envelope. Slice into 1" strips. Twist strip and then fold up (see photos above). Place on the baking sheet. Repeat. Brush with melted butter. Bake for 18-20 minutes. Don't over bake or the rolls will be hard.
Stir glaze ingredients together and drizzle over warm buns. Enjoy!
If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!