Line the bottom of a cake pan with parchment paper; set aside. Place warm water in a small bowl and sprinkle yeast over the top. Set aside to proof and foam for 10 minutes.

Meanwhile, in a large bowl, whisk together the almond flour, coconut flour, ¼ cup granulated sweetener, flaxseed, baking powder, xanthan gum, and salt. Create a well in the middle of the dry ingredients with a spoon.

Once the yeast is proofed, add in eggs, 2 tablespoons heavy cream, 3 tablespoons cooled melted butter, vinegar, and 2 teaspoons vanilla and whisk well until combined. 

Add wet ingredients to the flour mixture and stir until thoroughly incorporated. Rest for 5 minutes. The dough will be very sticky.

Mix Cinnamon Filling ingredients together in a small bowl.

With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle approximately 14 inches long by 10 inches wide. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.

Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips. 

Cut the log crosswise into 9 equal pieces and transfer rolls to prepared pan. Cover with a kitchen towel and place in a warm space for 45-60 minutes until the dough has almost doubled in size. 

While dough proofs, preheat oven to 400 degrees F. 

Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.

Meanwhile, make the glaze by combining cream cheese, butter, and sweetener in a mixing bowl. Use an electric mixer to whip until light and fluffy. Mix in vanilla and salt; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.

Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.

Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 2-3 days, warming them up before serving.