• 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.)
• Using a large bowl, sift together the tapioca starch, coconut flour, tigernut flour, and baking soda.
• 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.
• 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.
• 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.
• 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.
• Roll the dough from the long side up. Slice into 7-8 cinnamon rolls. Form each roll into circles.
• 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

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