DIRECTIONS:
For dough, whisk wet ingredients first followed by dry ingredients. Mold into a ball. Place ball onto wax paper. Cover with another sheet of wax paper. Roll out ball over the wax paper to create a long rectangular sheet. Remove the top wax paper.
For filling, add all dry ingredients first into a cup. Then add egg yolks and coconut milk. Stir until there is a thick consistency. Spread filling onto rolled out dough. (Optional: Place dough in fridgeto set before proceeding) Begin rolling dough, without wax paper, into a log shape but be careful to not let the wax paper tear. Cover with wax paper and place in freezer for 20 minutes.
Pre-heat oven to 350 degrees. Remove cinnamon roll from freezer and cut into 8 slices. Place in a pan covered with ghee and bake for 12 minutes.
While waiting, make the icing to top the rolls. Add dry ingredients of icing in a cup, followed by wet ingredients. Stir and set in fridge until rolls are ready. When rolls are done baking, remove, and eat hot or set in fridge to set. Pipe icing onto cinnamons rolls when ready to eat!