Preheat the oven to 350° and grease a pie plate or 8x11 pan with ghee or coconut oil. Set aside.
In a large bowl combine almond flour, tapioca flour, gelatin, coconut sugar, cinnamon, salt, and baking soda. Stir until well mixed. Add in the eggs and melted ghee and stir until combined. The dough should be able to be formed into a ball. It may be a little sticky, but workable.
Lay a piece or parchment or wax paper out on a clean counter and place the dough on it. Roll out to a 10x14 inch rectangle, making it as even thickness as possible.
Make the filling. In a small bowl, combine the ghee, coconut sugar, cinnamon and vanilla. Mix until smooth and gently spread it on the rolled out dough leaving 1/2 inch from each side plain.
Carefully roll the dough the long way (so the roll is 14 inches long) and use the parchment paper to help pull it up and roll it tight. Once rolled, but 1/2 off each end and discard. Cut the roll into 8ths. I do this by cutting it in half, and then cutting each half in fourths.
Place them in the prepared pan and gently press down so they aren't so tall. Bake for 20 minutes. They should be golden brown.
While they bake, make the frosting. In a small bowl, combine the coconut butter, maple syrup, ghee and vanilla.(It's important that the ghee is room temperate and not melted or the mixture will separate.) Mix until smooth and spread on warm cinnamon rolls.
Store leftovers covered in the fridge.