Roll dough on a surface lightly dusted with flour, about a 1/4″ thick rectangle.
Spread melted butter over dough, leaving 1/2″ around the edges unbuttered. Evenly sprinkle cinnamon and sweetener mix over butter.
Sprinkle pomegranate seeds evenly on top of cinnamon. Also, this is the point any other options should be added. Nuts, raisins, cran-raisins, coconut or orange zest are all great additions.
Roll up the dough, tightening the log as you go. After the dough is rolled, pinch the seam to close. Use a serrated knife and cut the rolls into even pieces, about 1 1/2″ to 2″ each. Place the rolls on either a parchment lined cookie sheet, non-stick cookie sheet, round baking stone, or lightly mist round cake pans with non-strick cooking spray. Make sure the rolls are slightly touching. Click here for this delicious recipe, Holiday Cinnamon Rolls.