In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, coconut sugar and vanilla together until the mixture is smooth.

Remove the whisk attachment + fit the mixer with the paddle attachment.

Add apple cider vinegar, salt, baking soda, baking powder and mix on low. Begin to add in tapioca flour and almond flour ½ cup at a time, continuing to mix on low until dough begins to form.

Once mixture becomes doughy, remove the bowl from the stand mixer and knead with your hands, forming a dough ball. Wrap the dough ball in plastic wrap, flatten dough into a rectangle, and refrigerate for 1 hour.

After 1 hour, remove dough from the fridge. Place on a large piece of parchment paper and roll out into a rectangle, about 9x7.

Next, make the filling. In a small microwave safe bowl, soften butter until fully softened and slightly melted. Add coconut sugar and cinnamon to the bowl and mix using a fork to fully incorporate. Mixture should be soft and spreadable.

Using a silicone spatula or icing spatula, spread the filling evenly along the dough, right up to the edges.

Using both hands, roll dough into itself using the parchment paper as your guide. Continue to roll dough into a log. Cut into 10 equal sized rolls.

In a pre-greased 8x8 baking dish, arrange cinnamon rolls. They will not spread too much while baking, so it is okay if they touch.

Bake for 20 minutes or until dough is golden.

While the cinnamon rolls bake, mix up the icing. In a small mixing bowl, combine powdered monkfruit sugar, vanilla and almond milk, whisking to combine until mixture is smooth.