Heat a frying pan over medium-high heat

Add butter and squash to pan

When squash begins to soften add sugar substitute and spices. Sauté until quite soft, about 15 minutes.

Add apple flavour oil during the final 5 minutes of cooking

Set aside. You can even prepare the filling ahead of time and refrigerate until needed, one or two days.

Preheat the oven to 350°

Place shredded mozarella and cream cheese into a non-metallic bowl, microwave in short bursts, stirring in between to melt but not 'cook' cheese.

While microwaving cheese mix flours, baking powder and cinnamon together in a small bowl.

Once cheese is smooth, check to make sure it is not scorching hot and add your egg and vanilla to the bowl. Quickly add flours and mix together until smooth*.

Divide dough into two equal portions. Roll each portion thinly, into a rectangle, between two pieces of parchment paper.

Once dough is rolled out into two rectangles, divide your filling into two equal portions and lay in a line a bit toward the closest edge of the pastry to you.

Roll the dough over the filling. Fold in each end and roll to the far end of the dough. Position the rolls so that the seams are on the underside.

Place parchment paper on a baking sheet and place rolls on top. Cut slashes into dough if desired and brush with melted butter. Sprinkle with cinnamon.

Bake for 25-30 minutes until golden.

Remove to a rack to cool.

Cut in half or into quarters and store in the refrigerator or eat promptly while warm!