Preheat oven to 350°F (175°C).

In a large bowl combine almond flour, tapioca starch, coconut flour, baking powder, and sea salt.

In a saucepan, combine 1 cup coconut milk, 1 tbsp apple cider vinegar, ½ cup coconut sugar, and ¼ cup refined coconut oil. Heat gently until the oil melts and the mixture comes to a boil. Remove from heat.

Immediately add the dry ingredients to the still warm wet mixture and stir vigorously until a thick dough forms.

Let fully cool, then gently mix in 1 egg + 1 egg yolk. If dough is sticky add a few more tbsp tapioca starch. If using instant yeast, stir and knead it in now. If using yeast, let dough sit covered in a bowl for an hour and the dough will rise.

If dough is still too sticky, add another few tbsp tapioca starch until you can handle it.

Sprinkle tapioca starch on a sheet of parchment paper.

Roll the dough into a large rectangle, about 9x12 inches and ¼ inch thick.

Brush with liquid coconut oil or butter first if desired, then spread the filling over the entire surface of the rectangle.

Using a pizza cutter, slice the dough rectangle into 7 long strips.

Roll each strip into a swirl, starting at one end and rolling tightly.

Place the rolls seam-side down into a parchment-lined 8-inch baking dish.

Bake for 25 minutes, or until the rolls are golden brown and cooked through.

In a bowl, mix coconut milk, cup powdered and 2-3 tbsp coconut milk until smooth.

Allow rolls to cool slightly, then spread the glaze over the top.