For the dough:

In a small saucepan, over medium-low heat, warm half of the carrot juice to a lukewarm temperature, then remove from heat and add the yeast. Allow to set for five or so minutes while preparing the dry ingredients for the dough.

Measure or weigh all of the dry ingredients and place in a food processor.

Weigh or measure out the butter for the dough and set aside.

Pulse the dry ingredients together, then pulse in the butter a few tablespoons at a time. The dough should be crumbly with pea-sized chunks of butter throughout.

Return to the carrot juice, make sure it is foamy, if it is not, the yeast has not been activated and you must start the carrot juice over.

Add the remaining carrot juice to the yeasty carrot juice mixture and pulse into the butter and flour mixture.

Dust a clean work surface with almond flour and turn the dough out from the food processor. Add almond flour to the top as well and continue working flour into the dough until it is no longer sticky and will be easy to work with.

Pick the dough up and dust the surface with almond flour again. Roll the dough to approximately ½ inch thick in a 10 x 14-inch rectangle, in a landscape orientation.

Fold the top one-third of the dough down and then the bottom one-third of the dough up over the top of the other, like folding a piece of paper into thirds.

Roll the dough up from one end to create one giant roll, then with the palm of your hand, flatten out the roll until it is about two inches in height.

Place the dough in a Ziploc bag and allow to rise at room temperature for one hour. Then, place in the refrigerator and cool for two hours or up-to overnight.

Preparing the Buns:

Melt two tablespoons of butter and brush it on the inside of the muffin tins, then sprinkle each buttered tin with one teaspoon of sugar, reserve the remaining butter.

In a small bowl, combine three tablespoons of granulated Swerve or erythritol, ¼ cup of Swerve brown, 2 tablespoons of pumpkin spice blend, three tablespoons of butter, zest of two oranges, and ¼ teaspoon of salt, set aside.

Roll the dough into a rectangle, landscape orientation, approximately 12 x 18 inches and ½ inch thick.

Fold the left side of the dough one-third in toward the center, then the right side one-third in toward the center. Again, like folding a piece of paper in to thirds. The dough will have three layers to it. Turn the dough 90° and roll it to approximately 8 x 16 inches.

Brush the top of the dough with the reserved butter from brushing the muffin pan, then sprinkle the filling over the top.

With the long section of the dough parallel to yourself, tightly roll the dough. The dough will slightly tear apart, just mend it together rubbing your fingers over the top.

Slice the dough into 1-inch pieces and place in the prepared muffin pan. Cover the pan with plastic wrap and allow to rise at room temperature for one hour.

Baking:

Preheat the oven to 350° ten minutes before you are ready to place the buns in the oven. Bake in the oven for 12-15 minutes or until the edges of the buns begin to darken. Run a knife around the edges of the buns and remove them from the muffin pan, with a fork, immediately to prevent sticking.

Place 1/3 to ½ cup Swerve granulated or erythritol in a small bowl and roll the buns around in the sugar, then place on parchment paper.