In a mixing bowl, add egg, vanilla, olive oil, and apple cider vinegar. Used a hand or stand mixer and mix well.
Mix in coconut sugar then slowly pour in bread mix and mix until combined well. The batter will be very sticky. Do not over-mix or rolls will be tough.
Place dough onto parchment paper. Roll into a ball and completely wrap with parchment paper. Freeze for 1 hour.
Place all ingredients into a small bowl and mash with a fork until coconut oil or ghee has combined with sugar.
Place all ingredients in a small bowl and stir until creamy.
Once dough is cooled, preheat oven to 350 degrees. Lay out a sheet of parchment paper and sprinkle with arrowroot to prevent the dough from sticking.
Make an assembly line – the parchment paper, cinnamon filling, then a baking sheet sprayed with coconut oil. The dough will get sticky fast, so the process needs to be done quickly. DO NOT take the dough out of the freezer until you have everything ready.
Rub a rolling pin with arrowroot and place dough onto the parchment paper sprinkled with arrowroot. Roll the dough out about 1/4 inch thick. Sprinkle with cinnamon filling and roll until dough looks like a log.
Use a large knife to slice the rolled dough into 1 inch pieces and carefully transfer to the baking sheet. Bake for 20-25 minutes until golden brown.
Once rolls are baked, drizzle with icing and DEVOUR!
If eating cinnamon rolls at a later date, do not top with icing. Place icing and rolls in separate sealable bowls and store in the refrigerator. Warm in the microwave or oven then drizzle with icing.