Preheat the oven to 170ºC and line a baking tray with baking parchment.
Unroll the pastry and moisten with the cold water. Sprinkle over the granulated sweetener, followed by the cinnamon to form an even layer.
Roll the pastry along the long edge, to form a long roll. Try to keep the roll as tight as possible. Use a little water along the far edge to help the roll stick together.
Cut into 32 pieces - a bread knife is good for this - and place each swirl onto the baking tray. Press each swirl down a little to help the pastry layers to stick together.
Brush each swirl with a little milk, and bake for 20 minutes until crisp and golden.
Leave to cool on a wire rack and enjoy!