Preheat oven to 375*F
Prep an 8×8 pan by spraying with vegetable spray and lining with parchment. Do Both! It’s a pain (not really) but it will make cleaning up so much easier. You will thank me later! Set Aside.
Prepare bread mix as per directions, adding ½ cup of Swerve to dry ingredients. Let the dough rest, covered with a tea towel or plastic wrap for 30 minutes.
Melt butter. Combine thoroughly with the rest of filling ingredients in a medium bowl.
After resting, flatten the 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 offset spatula or flexible knife spread filling evenly over the surface, leaving a ½ inch border on all sides.
Roll, jelly-roll style, and pinch the seam together when finished.
Cut 9 equal slices and set them into the prepared pan. Cover and let rise for 30 minutes.
Once risen, bake 30 to 40 minutes or till GBAD! Internal temp 200 or so. Let cool slightly and drizzle with icing.