Preheat oven to 400 degrees. Line a 7-inch round cake pan or a 9 x 5 in loaf pan with parchment paper. Place the Greek yogurt in a large mixing bowl. Sift in the baking powder, yeast and seasonings (if using) until no lumps. Stir to fully combine
Sift the coconut flour into a small bowl until there are no lumps. Add the coconut flour 1 to 2 TBS at a time to the yogurt and stir together just until a smooth dough forms and the dough is not sticky. The amount of coconut flour you need will vary depending on the texture of your yogurt and coconut flour.
I only needed 80 grams (11 TBS) of coconut flour. Roll a portion of dough into a ball if it comes together in a smooth ball then you know you have the right texture. Divide the dough into 6 portions. Roll each portion into a smooth ball. Place the dough balls side by side into the prepared pan.
Use hands and flatten the tops of the rolls. Place the syrup or honey substitute in a microwave safe mug. Heat on high for 15 20 seconds or until melted and slightly thin. Use a silicone brush and brush the syrup over the tops of the rolls. Place in preheated oven and bake 20 to 25 minutes until golden.
Remove from the oven. Allow to cool in the pan at least 20 minutes or until firm. Serve warm or let cool to room temperature.