Add the almond milk, yeast and honey to a medium bowl. Whisk to combine. Cover with plastic wrap and set aside.

In another large bowl, whisk together the almond flour, oat fiber, coconut flour, powdered sweetener, cinnamon, xantham gum and salt.

Once your yeast mixture from before is foamy, add it to the dry ingredients along with the eggs and vanilla extract.

Stir together until a thick dough begins to form. Once it becomes tough to stir with a spoon, use your hands to begin kneading the rest of the flour into the dough. (*See tips for the next few steps if you own a stand mixer*)

Once all of the flour is incorporated, continue to knead the dough for 2-3 more minutes on a lightly greased clean surface.

Move the dough back to the bowl and add 1/4 cup softened butter. Use your hands to work the butter into the dough until it's completely blended and the dough is cohesive. Then continue to knead for another 2-3 more minutes. Your dough should feel elastic and spring back slowly after you gently press a finger into it.

Form the dough into a rough ball and place it in a large greased bowl. Cover it with plastic wrap or a towel and set it somewhere warm to rise for 45min -1 hour or until doubled in size. (See my tips for where I find my dough rises best).

Once the dough has risen, punch it down, remove it from the bowl and place it on a lightly greased flat surface. Roll it out into a large rectangle. (I like to place a piece of lightly greased parchment paper on top of my dough to prevent the rolling pin from sticking while rolling).  

Next, make your filling by mixing together the softened butter, sukrin brown sweetener and cinnamon in a bowl. Spread this evenly over the entire rectangle of dough. You can also use your fingers to help spread the mixture.

Roll the dough up length-wise (short end to short-end).

Slice the roll into pieces by using a sawing action with a very sharp knife OR using dental floss for clean slices.

Place the rolls, cut-side up in a large greased dish. It's okay if they are touching/close together.

Cover the rolls with plastic wrap and set somewhere warm for another 30-40min. You can also pre-heat your oven to 325*F during this time.

While we wait for the rolls to rise, we can make the glaze. Beat together the cream cheese, butter, confectioner sweetener and vanilla extract until smooth. Add 1-2 tbsp almond milk and beat once for to thin the batter slightly. Set aside.

Once the cinnamon rolls have finished rising, remove the plastic wrap and bake in the pre-heated oven for 22-25min. They will be bubbly and still relatively soft when they are down (they will firm up a little at room temperature so we don't want to over-bake them).

Place the cinnamon rolls somewhere to cool and spread your frosting over them while still hot.

Cool until you can't wait anymore, then use a spatula to remove them and serve warm. LOL. Enjoy!