Heat the coconut milk and 1 tablespoon of the sugar to about 110 to 115 degrees F in a large mixing bowl (you can do this either on the stovetop or in the microwave). Transfer the coconut milk to the mixing bowl and sprinkle the yeast on top. Whisk well until incorporated into the coconut milk. Allow this mixture to sit for 8 to 10 minutes, until the yeast is very fragrant and the mixture appears foamy.

While the yeast is blooming, add the gluten-free flour, baking powder, and sea salt to a separate bowl and stir until well-combined.

Whisk the rest of the sugar, melted coconut oil, and the beaten egg into the mixing bowl with the coconut milk-yeast mixture and mix until well incorporated.

Add half of the flour mixture to the mixing bowl and stir well. Stir in the rest of the flour mixture, and mix until a thick dough forms. The dough should feel moist but not be overly sticky.

Spread the dough into an even layer or form it into a ball and place it back into the mixing bowl. Cover with plastic wrap then a damp kitchen towel and place in a warm part of your house for 1 to 2 hours, or until the dough has about doubled in size.

Lay a sheet of parchment paper on your counter and sprinkle it lightly with gluten-free flour. Transfer the cinnamon roll dough to the center of the parchment paper, and roll it into a rectangle that is about ¼-inch thick.

Spread the coconut oil over the cinnamon roll dough. Sprinkle the cinnamon and brown sugar over the dough. Press the cinnamon and sugar gently into the dough using your hands.

Roll the dough into a log shape. The easiest way to do this is to use the parchment paper to help roll the dough onto itself, then gently pressing the dough over the parchment paper to ensure it holds together.

Use a serrated knife to cut it into 10 to 12 equal-sized pieces, about 1-inch wide each.

Grease a 9-inch round or 9-inch square baking pan with a generous amount of coconut oil (or butter if using).

Transfer the uncooked cinnamon rolls to the greased pan. Cover and allow rolls to sit and rise another 30 to 40 minutes.

Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 20 to 25 minutes, until they barely begin to turn golden brown.

While the cinnamon rolls are baking, stir together the ingredients for the frosting. Use more or less water depending on your desired thickness. Drizzle the icing over the cinnamon rolls and serve.