In a large mixing bowl, mix the almond, 1 cup tapioca flour, 1/4 cup coconut flour, golden milk powder, and baking powder
In a small bowl, combine the melted butter or coconut oil, water, apple cider vinegar, maple syrup and vanilla and mix well
Pour liquid ingredients into the dry ingredients and stir until fully combined
Add the egg and mix again then the 1/4 cup tapioca and 2 tablespoon coconut flour and mix until well combined
Add dough to fridge for 30 minutes to firm up a bit
Sprinkle a spoonful of tapioca flour over a cutting board and add the dough on top
Add more tapioca flour to your hands on top of the dough and press down into a large rectangle about 1 inch thick (do not roll!)
Mix together the butter, chocolate and cinnamon and sprinkle on top of the dough then begin rolling up on the length side (it is fragile so if it breaks, don’t fret just piece together dough from other parts)
Add the log shape to the fridge for 30 minutes and preheat oven to 350 degrees
Grease an 8×8 baking dish with parchment paper and slice the cinnamon rolls 1 inch thick then place on dish and bake for 20-25 minutes and enjoy!
Store on counter for 5 days in airtight container or freeze for a couple months!