In a small bowl mix together the coconut milk and apple cider vinegar and allow it to sit for 10 minutes
In another large bowl, add the cassava flour, salt, yeast, gluten free flour, coconut oil, egg, and sugar cane
Add the coconut milk mixture to the large bowl and stir all ingredients together until a dough has formed. Let the dough rest for 30 minutes.
Preheat the oven to 400 degrees Fahrenheit
Place rested dough onto a surface dusted with cassava flour
Fold the dough with more cassava flour until it is no longer sticky
Roll out dough into a rectangle that is about 1/2 inch thick
In a smaller bowl, mix together the filling ingredients - coconut oil, coconut sugar, and cinnamon.
Spread this filling mixture on top of the rectangle dough
Roll the dough and cut into 14 rolls
Place the rolls in a greased 9x13 baking pan and bake for 20-25 minutes or until the rolls are golden on top.
Remove the rolls from the oven and let them cool
Top them with Anthony's Creamy Coconut Cashew Frosting