In a large mixing bowl add almond flour, tapioca, coconut flour, flax eggs, almond milk, sea salt, baking powder, vanilla extract, 1/4 tsp. ground cinnamon and 1 TBSP coconut oil.  Mix well until forms a dough ball.

Roll out dough between two pieces of parchment paper into an 8 x 12" rectangle.

In a small mixing bowl add coconut sugar, vanilla extract, 2 tsp. ground cinnamon, sea salt.

Spread 1 TBSP melted coconut oil over rolled out dough.  I use a pastry brush for this.

Spread the coconut sugar mixture over the dough.

Spread 1 TBSP pure maple syrup over the dough.

Spread the chopped pecans over the dough.

Start to roll the dough (as shown in photos) carefully, patching up any tears.  Use the parchment paper to roll the dough for ease.

Once the dough is in a roll, patch up any tears and slice into 8 equal pieces.

Preheat oven to 350 degrees F.  Place cinnamon rolls onto a parchment lined baking sheet.  Shape them and press down the tops to create a rounded appearance.  Bake for about 20 minutes.

While the vegan cinnamon rolls are baking, make the glaze.  In a small mixing bowl, add 5 tablespoons powdered sugar and 1/2 teaspoon of orange juice or almond milk.  Add drops of liquid until you reach the consistency of a glaze.

Once the cinnamon rolls are cooled, pour the glaze over each one.  Additional chopped pecans can be added as well.