Prepare Ketonia's croissant up to the 6th fold. While your dough is refrigerating for the last time, mix together your cinnamon sugar. In a mediumbowlcombine cinnamon, swerve, and vanilla extract. Mix well, it should be a damp sand consistency.

Roll out your dough into a large rectangle about 1/4 inch thick. The long side of your dough needs to be 18-24 inches long. Sprinkle 1/2 of your cinnamon sugar mixture over the dough and even it out with a spatula. Starting from the long side, tightly roll your dough until it becomes a long cylinder. Use the blunt edge of a knife to indent 12 equal sections, then cut.

Spray amuffin tinwithnonstick sprayand line with cupcake liners. Pick up each cinnamon bun and take the "tail" of the bun and tuck it under the bun, into the hole. Set the morning but "tail" side down into the muffin tin. Cover the buns and let rest for 1hr while you preheat the oven to 375*.

After the buns have rested, bake them for 20-25 minutes, checking at 20 minutes. Once the morning buns are baked and still greasy, carefully remove them from the muffin tin. Flip them upside down into the remaining cinnamon sugar and cover the tops. These are so flaky and sweet, everyone is going to love them!