Instructions

1. Add the sugar, ghee, and almond milk to a glass bowl. Either melt over boiling water or in the microwave until the bowl is just warm to the touch. If you have a thermometer, the mixture should be around 100-110°F. Too hot and it will kill the yeast but too cold and it will not activate.
2. Add the yeast to the milk mixture and stir to combine. Set the bowl in a warm place for 10 minutes until mixture is frothy and bubbly. If it does not froth, your yeast either did not activate or have died.
3. Meanwhile, mix the flours, collagen, xanthan gum, baking powder, and 2 Tablespoons of sweetener in a large bowl. 
4. Once the yeast mixture is active, add to the bowl and mix well. Mix in the eggs and apple cider vinegar. You should have a dough that is very sticky but still comes together.
5. Wrap a large chopping board in plastic wrap. Place the dough on top and then add another layer of plastic wrap. Roll out the dough between the layers of plastic wrap until it is 1/4-in thick and is a large rectangle.
6. Carefully remove the top layer of plastic wrap. Brush the melted ghee over the dough and then sprinkle over the cinnamon and sugar.
7. Use the bottom layer of plastic wrap to carefully roll the dough – be sure not to roll the plastic in to the roll too. Roll it as tight as you can into a log.
8. Use a sharp knife or a cake leveller to cut the log into 8 rounds.
9. Place the rounds in a lightly greased pan or skillet. Cover with a kitchen towel and place somewhere warm for 1 hour. Your dough should puff up in size during this time.
10. Preheat the oven to 350°F. Once the dough has risen, bake the rolls for 20-30 minutes until lightly golden. You may want to cover with foil halfway through as they can brown quickly.
11. Meanwhile, beat the ghee, powdered sweetener, almond milk, and vanilla together until light and fluffy. Add more sweetener to taste and more almond milk to reach your desired consistency. 
12. Remove the cinnamon rolls from the oven and allow to cool for 10 minutes before spreading frosting on top and serving.