Keith’s very own recipe. (These are much healthier for you than the usual cinnamon rolls at a fast food place!)

Use the Whole Wheat Chia/Flax Breadmaker Rolls recipe. See that here.


  • 1/4 cup Maple Flakes
  • 1/2 C Splenda (the powdery kind that’s a one-for-one replacement for sugar)
  • 2 heaping teaspoons ground cinnamon
  • 1/4 cup margarine (1/2 stick), room temperature
  • 1 cup raisins, Divided


  • 3/4 Cup Splenda, 1/4 Cup Coconut Sugar (or 1/4 Cup Maple Flakes)
  • 2 tablespoons butter
  • 1 & 1/2 teaspoon vanilla
  • 3 tablespoons milk
    – After mixing, microwave the glaze for about 45 seconds, and stir again.


Roll out dough on floured surface to about 1/2” thick. Evenly spread filling around on the dough.

Add the extra 1/2 Cup of raisins across the dough, and press them in.

Divide the flattened dough in half, then into long 1/2” strips, roll them to make them into tubes, then tightly roll each tube up in a pinwheel style.

Put on buttered parchment paper that’s in a metal cookie sheet (one with sides, as the glaze will run).

Set aside to raise. Once raised (about 1/2 hour), coat each one with good amount of glaze by the spoonful.

Bake at 350F on the middle rack for about 20 mins or until done.