Preheat the oven to 400 degrees.

Lightly grease 6 wells of a muffin tin. Set aside.

Using a small rolling pin, roll out the keto pizza dough until you have a large rectangle.

Spread the softened butter onto the sheets.

Combine the sugar alternative and cinnamon in a small bowl and whisk with a fork to combine.

Sprinkle a small amount of the cinnamon mixture on top of the buttered sheets.

Starting on the long end of the rectangle, roll up the dough into a log.

Then cut each of those logs in half, lengthwise – exposing the inner layers of the logs.

Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked. You can gently stretch the dough during this process.

Place each rolled piece in the greased muffin tin.

Bake for 15 minutes – rotating halfway through.

Remove from the oven and immediately remove them from the pan, one by one, by gently releasing any parts that are stuck using a butter knife or thin object.

Roll each cruffin in the remaining sweet cinnamon mixture and then place them on a plate or cooling rack to come to room temperature.

Store at room temperature in an open container. Closing them into an airtight container will make them sweat and become soggy and they will lose the texture that makes them great.