Preheat your oven to 350 degrees Fahrenheit. Spray an 8x5" loaf pan with cooking spray and line one way with parchment paper.
Unroll the crescent roll dough on top of a silicone baking mat. Crimp the perforations together so there are no holes or separations between the dough.
In a small bowl, stir together the melted coconut oil and orange zest. Brush this over the crescent roll dough.
In a small bowl, whisk together the granulated erythritol, cinnamon, and nutmeg. Sprinkle this over the crescent roll dough, then sprinkle on the raisins/currants.
Tightly roll the dough as if you were rolling cinnamon rolls. Slice into 8 rolls, then place inside the prepared loaf pan.
In a small bowl, stir together the powdered erythritol, vanilla extract, and water. Scoop mixture over the cinnamon rolls. Bake for 30 minutes, or until golden brown. Let cool slightly.