Prepare bread mix as per directions, adding ½ cup of Swerve to dry ingredients. Let the dough rest, covered with a teatowelorplastic wrapfor 45 minutes.

For the cinnamon filling, melt butter. Combine thoroughly with the rest of filling ingredients in a mediumbowl; brown swerve, granulated swerve, cinnamon, and vanilla.

After resting, flatten dough into a square and roll out to a 12x14 inch rectangle. This doesn't have to be perfect. I find spraying the work surface with Vegetable spray keeps it from sticking. Using an offsetspatulaor flexibleknife, spread filling evenly over the surface, leaving a ½ inch border on all sides. Roll, jelly roll style and pinch seam together when finished. Heat your waffle iron while you prepare the icing.

In a smallbowlmix together cream cheese, butter, powdered swerve, and vanilla. Mix well and microwave for 5 seconds to get a smooth consistency if needed.

For a 7-7 ½ inchwaffle iron, cut the rolled dough into 9 equal pieces. For a mini 4 inch waffle iron, cut the dough into 18 equal pieces. Place abaking sheetortowelunder the waffle iron to catch the drippings. Lay one cinnamon roll in the middle of your heated waffle iron and press the top of the waffle iron down, smushing the cinnamon roll. Cook the cinnamon roll until golden brown and cooked thoroughly, about 3-4 minutes. Be very careful! The cinnamon sugar will melt and it is very hot! Carefully remove the cinnamon roll and drizzle with cream cheese frosting. Repeat with the rest of the cinnamon rolls.