Preheat oven to 350 F.
Add the eggs, 2 tbsp coconut oil, bananas, almond milk, 1/4 cup sugar alternative, and vanilla to a blender and blend until smooth and combined.
Pour the Warrior Bread Mix into a large bowl and pour the blender mix into it. Stir well to combine.
Lay out a piece of parchment paper and pour the bread mix on top. Roll this out to a 12×18 rectangle.
Mix the melted coconut oil with the cinnamon and honey (or preferred sweetener). Brush the dough with this cinnamon mixture evenly throughout.
Use the parchment to help you roll up the dough. Roll it starting at one of the long edges so the final log ends up to be 18 inches. Roll it by lifting the paper slowly and folding the dough over itself into one large log.
Lightly grease a shallow baking dish with melted coconut oil, and brush the outside of the cinnamon roll log as well.
Cut the log into 9 2 inch segments. Stand them up in the baking dish, they should fit somewhat snugly with a little space in between each.
Bake for 45 minutes.
Remove from oven, it will look like some oil has separated from the dough but it will re-absorb as it cools. Allow to cool for 15 minutes.
Meanwhile, stir together the yogurt and liquid sweetener to make the glaze. Drizzle the glaze over all the buns before serving.