Begin by activating your yeast to create C02. In a small bowl, combine the 1/4 cup hot water (water between 90-115 F), and the 1/4 tsp maple syrup (sugar is converted to C02 so doesn't impact carbs please read the post above for more information). Stir it together and allow it to rest of 5 minutes. It should foam and bubble up (indicates activation). Read more in the post above to understand yeast fermentation.

In a stand mixer with a whisk attachment, combine the low carb sweetener and the melted butter. Whisk on low speed until combined. Add in the eggs one at a time until incorporates. Then mix in the vanilla. Finally, add in the activated yeast mixture until fully incorporated.

In a separate bowl, whisk together the coconut flour, psyllium husk powder, baking powder, cinnamon, and salt. Add this all into the stand mixture and mix. Add in the remaining 3/4 cup of hot water slowly while it mixes on low speed. I use the hot water from my tap (too hot will kill the yeast in the dough so be careful). Scrape down the dough in the bowl and cover it lightly with a towel or plastic wrap and let it rest about 15-20 minutes.

To roll out the dough, roll between 2 sheets of parchment paper. I pat the dough out onto the bottom sheet just a bit into a rectangular shape. Cover with the top piece of parchment and roll it out to be about 12 inches long and 16 inches wide. Brush melted butter over the top of the dough, then sprinkle on the low carb cinnamon sugar so the entire top portion is covered.

Roll the dough by carefully peeling the dough closest to you off the parchment. Once you get that first bit rolled, continue to use the parchment paper to help you roll it up. Do this evenly, and tightly by going slow and gently pressing down a bit as you roll. You do not want the dough to crack so slow it key. The edges may not be as tight as the inside, this is ok. I usually trim those off as they are sometimes more uneven. Finish rolling until you get to the end and roll it seam side down. Trim the edges if necessary to even it up.

Cut the dough in half down the middle. Divide each half into 4 pieces (total of 8 rolls). Place them roll side up in a buttered 9" cast iron skillet or pie plate. The rolls should not be touching but almost and gently press them down a bit. Cover with plastic wrap and then drape with a towel to keep warm. Let them rise for at least 60- 90 minutes. You should notice them get a bit bigger in size and rise before baking.

Bake at 350 F in a preheated oven for 30 minutes uncovered on the middle rack. They should brown and rise while they bake.

While baking, prepare the frosting. Use very soft cream cheese (or nuke yours in the microwave for 30 sec), whisk in the almond milk or cream, the powdered sweetener, and the vanilla. If you do not have powdered low carb sweetener granulated will be ok. Just whisk it all till smooth.

Let the cinnamon rolls rest about 5 minutes before icing. Cover the top with a nice layer and serve warm! Store the iced cinnamon rolls in the fridge. They taste great lightly reheated and even cold from the fridge... ENJOY!