Preheat oven to 400°F and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, Cinnamon Protein Creamer, allulose, baking powder, and xanthan gum.
Melt the butter in a medium microwave-safe bowl (approximately 45 seconds on high). Add in the eggs, and beat with a whisk or handheld mixer until smooth. Add heavy cream, vinegar, and vanilla to egg mixture and mix together. Combine egg mixture with the dry ingredients and mix well with a handheld mixer or spatula until combined. With a spatula or with oiled hands, shape the dough into a ball, and allow to rest for 5 minutes. (Please note: the dough will be very sticky.)
While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
Prepare 2 large pieces of wax paper (approximately 15" long each). Lay one sheet of wax paper on a flat surface, and place the dough in the center. Cover the dough with the second sheet of wax paper, and roll it into a rectangle approximately 9" x 9" x 1/4" thick. Spread the cinnamon filling onto the dough, leaving a 1-inch margin along the bottom edge of the dough empty.
Using the wax paper 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 the prepared round cake pan.
Bake for 5 minutes, then reduce oven temperature to 350°F and continue baking for another 10-15 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
Meanwhile, make the icing by combining powdered sugar replacement, vanilla, and 3 tbsp almond milk in a mixing bowl. Use a whisk to combine until smooth and shiny. If necessary, add a small amount of additional almond milk just until the mixture becomes thin enough to drizzle, but not overly saturated.
Remove the cinnamon rolls from the oven and allow to cool about 5 minutes before drizzling with glaze. Allow the glaze to set fully before eating (about 15-20 minutes).