Lightly grease a 9” square baking dish (or similar sized) and optionally line with parchment paper (this makes removing the cinnamon rolls easier). Set aside.

Whisk together oat flour, coconut flour, ½ cup tapioca flour, ⅓ cup coconut sugar, baking powder, yeast, salt together in a bowl and set aside.

Add remaining ½ cup tapioca flour to a nonstick medium pot. Slowly whisk in about ⅓ of the milk until the mixture is smooth. Then, whisk in the remaining milk.

Heat the pot with the milk mixture over medium heat, stirring constantly with a rubber spatula, until it completely thickens up to a very sticky ball, about 5 minutes.

Immediately remove from heat and transfer the sticky mixture to the bowl of a stand mixer fitted with a paddle attachment. Let the mixture slightly cool, for about 2-4 minutes.

Mix on low speed for 1 minute to let the steam escape. While the mixer is running, add the eggs, one at a time, letting each egg incorporated before adding in the next.

Once incorporated, add 1 tablespoons of butter and vanilla extract and mix until fully combined. Scrape down the sides and the bottom of the bowl to ensure everything is incorporated.

Add half of the dry ingredients, and mix together on low until combined, then add in the remaining dry ingredients. Beat for 1 minute on medium-high until the dough is well combined. It should be a thick and sticky dough.

Line a clean work surface with a large piece of parchment paper, at least 12x16 inches long. Spray the parchment with avocado spray. 

Spray a rubber spatula with avocado spray, and use the spatula to remove the sticky batter from the mixing bowl and onto the greased parchment paper. Similarly, grease your hands with the avocado spray and then pat out the dough into a 12x16 inch rectangle. If at any point the dough is sticking to your hands, clean your hands, dry them and spray them again. Using clean and well-oiled hands will prevent the dough from sticking to you.

Spread the remaining 4 tablespoons of butter on top of the dough. Sprinkle the remaining ⅓ cup coconut sugar evenly over the dough, and then sprinkle the cinnamon evenly over the dough.

Using a pastry wheel or a knife, cut the dough on the long end into 9 strips, about 1-3/4” wide.

Using clean and well-oiled hands, roll up one strip of dough to form the cinnamon roll and place into the prepared baking dish. Repeat with the remaining 8 strips.

Cover the baking dish with plastic wrap, and let it rise in a warm room temperature spot for one hour. I recommend placing it near the oven as it is preheating.

Preheat the oven to 375ºF.

After one hour, the rolls should be quite puffy and touching each other, but they will not have doubled in size.

Bake on the middle rack in the preheated oven for 30 minutes, or until the cinnamon rolls have reached a temperature about 200ºF.

Let the rolls cool for about 10 minutes while you make the glaze. Whisk together the powdered sugar, milk and vanilla until smooth and creamy.

Pour the glaze over the cinnamon rolls and let the rolls sit for at least another 10-20 minutes to continue to cool before serving.