Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in a stand mixer with a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for 30 minutes. Shape dough into a loaf and place in a loaf pan for another 30 minutes, covered. Bake on 400* for 30 minutes or until internal temperature reaches 200*. Let cool for 1 hour. Slice loaf into 12 slices.

Heat a large skillet over medium-high heat and brown your sausage links. Smithfeild's sausage links are already fully cooked but i like to do this to release some of the fat and give it a nice texture. Remove from the heat once browned to your liking. Set aside.

In a medium bowl combine heavy cream, eggs, granulated sweetener, cinnamon, and vanilla. Whisk until well combined.

Cut all the crust off of your 12 slices of bread. Using a rolling pin, flatten the crustless pieces of bread. Place a sausage link inside a flattened piece bread and roll it up. Roll the wrapped sausage in the liqud mixture until fully covered. Repeat with the remaining 11.

Heat a large skillet over medium-high heat and spray with nonstick cooking oil. Place your roll-ups seam side down in the hot pan. Cook for about 30 seconds on each of the 4 sides or until golden brown all the way around. Remove from heat and plate. Sprinkle with powdered sweetener and drizzle with Lakanto maple syrup.