1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil. (See notes about using a baking dish instead.)
2. Using a large bowl, sift together the tapioca starch, coconut flour, tigernut flour, and baking soda.
3. Combine the 1/3 cup coconut oil and 1/3 cup warm water in a seperate bowl and allow to sit for a few minutes before adding to the flour mixture. Stir in the maple syrup.
4. For the gelatin egg, pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
5. Add the gelatin egg to the dough and knead well until fully combined. The dough will be soft and sticky. See notes if the dough is too wet.
6. Using either a clean surface or a sheet of parchment paper, coat the surface in tapioca starch as well as your hands. Add the dough onto the surface and press down into a rectangle that’s about 8″-12″.  Sprinkle the coconut sugar and cinnamon over the dough and evenly disperse.
7. Roll the dough from the long side up. Slice into 7-8 cinnamon rolls. Form each roll into circles.
8. Add to the baking sheet (or dish) and evenly space. Bake for 18-26 minutes or until fully baked through. You’ll need more baking time if you’re using a baking dish, and less if you’re using a baking sheet. Carefully transfer to a cooling rack and allow to cool for 10-15 minutes before topping with an icing of choice.

For the icing

1. Combine the coconut butter and oil and mix well. Top the cinnamon rolls with the icing while still melted.