Directions

1. Pre-heat oven to 400°F. Line the bottom of an 8" round cake pan with parchment paper and grease the sides.

2. Mix the honey with the warm water and add the yeast, let sit until foamy (7 min).

3. In a bowl whisk the eggs, apple cider vinegar, sour cream, and 2 Tbsp of the melted butter, Brown Sugar Swerve and 1 TB of cinnamon. Beat till fluffly.

4. Add the yeast misxture and the bugaboo bread mix and combine till it forms a ball. Dough should be sticky but able to form a ball with wet hands.

5. Cover the ball of dough completely with plastic wrap and refrigerate for 15 mins.

6. Place down 2 pieces of saran to form a bix square about 18 in by 18in. Uncover the dough and place on top of the prepared plastic wrap. Cover with the same amount of plastic wrap.

7. Roll out dough into a rectangle and to about a ½ inch thick. Use your hands to form into a rectangle if necessary.

8. Leaving about 1 inch from one of the long sides of the dough, brush the dough with the rest of the melted butter. Then sprinkle evenly with the remaining cinnamon and granular Swerve.

9. Using the wrap / parchment to help, roll the dough into a log from the covered long edge to the uncovered long edge. Cut the log into 9 equal pieces. 

10. Spiral side up, place the pieces into an 8in by 8in baking pan. Then cover the pan with foil or a oven-safe lid. Let rest for 1 hour. While resting, make cream cheese icing (Recipe Here).

11. Bake the buns covered with foil for 15 mins, then uncover and let brown for an additional 10-15 mins.

12. Once removed from oven, top the buns with the icing but do not allow them to cool completely before topping. Serve buns warm or cold. Topping them immediately makes for a thin sticky bun, whereas letting them cool slightly will allow you a thicker icing top.