Preheat your oven to 350℉.
Roll out each piece of dough between 2 pieces of parchment paper into a ¼” thick rectangle.
Spread a thin layer of 1 tablespoon keto apricot jam across each piece of dough. Sprinkle the filling across the jam.
Gently roll dough from the long end into a tight roll, using the parchment paper to help.
Once the dough is rolled up, make sure the seam is at the bottom. Place in the freezer for 15 minutes to firm up the dough before cutting.
Remove the dough logs from the freezer and brush them with the egg wash. Then sprinkle with the cinnamon-monk fruit topping.
Slice the log into 10 equal pieces about 1” thick.
Place on parchment-lined baking sheets and bake for 20-25 minutes or until lightly golden. Cool on wire racks. Enjoy!