Dough

1. In a large bowl, sift together chickpea flour, rice flour, arrowroot starch, oat flour, psyllium, baking powder, baking soda, salt and cinnamon.
2. In your blender or food processor, combine steamed sweet potato, applesauce, maple syrup, and coconut oil and blend until very smooth. Wipe down the sides of the bowl as needed.
3. Add the wet ingredients to the dry, and mix with a fork, scraping the sides.
4. Pop dough in the fridge for an hour.
5. Mix your cinnamon, sugar and coconut oil together in a small bowl.

Assembly

1. Preheat oven to 350°F (180°C).
2. Grease an 11- x 9-inch glass baking dish and sprinkle with brown rice flour. Set aside.
3. Cover your work surface with parchment paper.
4. Place the dough onto the work surface. If the dough is still too sticky, sprinkle with a little more flour. Note that too much flour will make the rolls dense and dry.
5. Place a second sheet of parchment paper on top of the dough, and use a rolling pin to form a rectangular shape about 1/3 inch thick, with the longer edge parallel to the counter.
6. Spread the filling mixture generously over entire surface of the dough rectangle.
7. Grasp the edge of the parchment paper farthest from you and roll the dough inwards to create a long snake of cinnamon roll. Use the parchment to help roll, as grasping at the dough could cause tearing.
8. With a sharp knife, cut slices about 2–3 inches (5–8 cm) thick. (Wetting the knife in hot water can help it slide through easier)
9. Place slices close together in the glass baking dish. The closer they are packed, the more moist the rolls will be. Bake for 20–30 minutes.
10. Serve warm or allow to cool, and store airtight in the freezer for one month.

Frosting

1. Over low heat, melt the coconut butter until creamy and smooth. Stir in maple syrup a little at a time until desired sweetness is achieved.
2. Pour over cinnamon rolls before serving.