• In a food processor, combine the almond flour, coconut flour, and tapioca starch. Process for 15 seconds until the mixture is finely ground.
• Add eggs, coconut palm sugar, water, and baking powder and process again until fully incorporated.
• Add the butter and vinegar and process until a ball of dough forms. Pause, scrape the sides, and process again for 15 seconds. 
• Place a piece of plastic wrap on the counter and remove the dough from the food processor onto the plastic wrap. Press tightly into a ball, flatten it into a disk, and wrap tightly. Refrigerate the dough for 30 minutes.
• Preheat oven to 350F and line a pie baking dish with parchment paper or generously grease it (and I mean generously).
• Remove the dough from the refrigerator and out of the plastic wrap onto a piece of parchment paper on the counter. Cover with another large piece of parchment paper and roll the dough to a ¼ –inch thick rectangle.
• Spread the filling over the dough. Then, use the base parchment paper to help roll the dough tightly, and using your fingers, seal the dough seam.
• With a sharp knife, slice the dough roll into 10 pieces and place them inside the prepared dish as you slice them.
• Bake for 35 minutes, until golden on top. Remove from the oven and cool for 15 minutes before drizzling the glaze over the top.

For the glaze:

• In a small bowl, place the coconut butter and 2 teaspoons of non-dairy milk. Microwave for 20 seconds, stir and add a teaspoon at a time of non-dairy milk until you reach the consistency you enjoy. It should be easy to drizzle over the cinnamon rolls.