Step 1

Preheat the oven to 350F and line an 8-inch round baking pan with parchment paper. Lay a large silicone mat on a work surface and lightly grease the mat to help prevent the dough from sticking.

Step 2

Follow the directions for the bagel dough except add the powdered sweetener in along coconut flour in Step Add the vanilla extract in Step 2.

Step 3

Turn the dough out onto the prepared work surface and knead a few times until uniform. Cover with parchment or waxed paper and roll out to a large rectangle, about 15 by 12 inches.

Step 4

Brush the triangle with the melted butter and sprinkle with the sweetener and the cinnamon, leaving a 1/2 inch border all around the dough. Sprinkle with the chopped cranberries and pecans.

Step 5

Starting at a long end, roll the dough up tightly and pinch the seam closed. Use a very sharp knife to slice into 8 even rolls (I always cut about 1 inch off the ends of the roll as those don't have a lot of filling. This allows you to cut more even slices).

Step 6

Place the rolls in the prepared baking pan and bake about 30 minutes, until the rolls have puffed and spread a bit, and the tops are golden brown. Remove and let cool.

Step 7

In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the heavy cream and the orange zest, if using.

Step 8

Beat in enough water to thin to a pourable consistency. Drizzle icing over the rolls.