Gluten-Free Cinnamon Buns

Prepare the Dough*

1. In a small bowl, combine the yeast with 2 tablespoons of maple sugar and 5 tablespoons of 105 to 110°F water. It should be slightly warm to touch. Let the mixture sit for 5 to 8 minutes until foaming and bubbly. (Be careful to not kill the yeast with hot water, or alternatively, fail to activate it with cool water.)
2. In a large bowl or a stand mixer, combine the almond flour, arrowroot, baking powder, apple cider vinegar and salt. Mix to combine using a whisk or spatula.
3. In another bowl, mix the coconut oil, avocado oil, eggs, ¹⁄₂ cup sugar until combined. Then add the yeast mixture in and mix again. 
4. Slowly pour the egg/yeast mixture into the dry ingredients and mix for about 3 minutes. Cover this bowl with a kitchen towel or plastic wrap and let rest for 1 hour or until it has doubled in size. (It works better and faster in a warm area.)
5. Once it has doubled in size, punch the dough with a avocado oil-greased knife, then cover it again and set in the fridge. This process can be done the night before. If doing the same day, allow at least 2 hours of refrigeration.

Assemble the Buns

1. Preheat the oven to 350°F.
2. Remove the dough from the fridge.
3. Mix the filling ingredients in a bowl until smooth and set aside.
4. Spray a Pyrex dish or baking pan (square or circle) with avocado oil to grease evenly and set aside.
5. Fill a small bowl enough avocado oil to dip your fingers while you spread the dough. Lay out a large piece of parchment paper for working the dough on and spray it with avocado oil.
6. Place the dough in the middle of the parchment paper and cover with another piece of parchment. Using a rolling pin or wine bottle, roll the dough evenly into about ¹⁄₃ inch thickness. Remove the top parchment paper piece and spread the filling evenly on top, leaving a small ¹⁄₂ inch border around the dough.
7. Using the parchment paper, lift the dough and fold it gently. It will be very soft. Form the dough into a log that looks like a cookie dough log. Place it in the fridge for 30 minutes to harden, which will make it easier to slice. 
8. Cut the cold dough into 2 to 3 inch slices, placing each roll on the greased pan. (It is okay to place them close to each other).
9. Bake for 40 to 50 minutes, or until a knife or toothpick comes out clean from the dough portion. They will look golden brown and be pretty firm to touch.
10. Make the frosting while the buns are baking by adding all of the frosting ingredients to a small saucepan over low heat, mixing well. If the frosting is too thick, add some coconut milk or regular milk to thin. The frosting can be made the day before. If made in advance, reheat it prior to adding to the buns so it's easy to spread.**
11. Remove the rolls from the oven and coat with the slightly warm frosting.