Preheat oven to 170c.

In a bowl mix all the dry ingredients and make a well in the middle.

Add the eggs and honey into the middle of the well and gradually stir them into the flours.

Add the butter to the dough and it should now form a sticky dough. If your dough is still very very sticky add more coconut flour until it becomes more solid.

Make sure the butter is fully combined with not lumps left. The place the mixture in the fridge for 20 mins or the freezer for 5mins if in a hurry.

Get 2 sheets of greaseproof paper and place the dough on one and cover with the other - so the dough is sandwiched in between the greaseproof paper. The using a rolling pin roll out to about 3/4 cm thickness as evenly as you can.

Then sprinkle the cinnamon over the dough after removing the top greaseproof layer. Sprinkle it over as evenly as you can.

Then drizzle the honey as evenly as you can on top of the cinnamon.

Then grabbing the end of the parchment begin to roll the dough up as tightly as you can. You only really have one shot at this so take your time and go for it!

Then using a sharp greased knife cut the now sausage dough into 6 pieces with each piece being just over an inch wide.

Then place onto a large baking sheet and cook in the oven for about 20-25 mins until golden.

Allow to cool and make the glaze.

Melt the coconut oil to melt under a low heat. Then combine all the ingredients and a blender and process until smooth. Then once the buns are cool pour the glaze over the buns and place in the fridge.