Preheat oven to 350 degrees. Grease a muffin tin with coconut oil.

In a large bowl, combine flour, baking powder, and salt. Add melted coconut oil, eggs, honey, and milk to the mix until it starts to form a dough. If your dough is too wet, add more flour.

Pour your dough onto lightly floured parchment paper and roll into a 12 in x 15 in rectangle.

In a medium sized bowl, combine all the filling ingredients, then spread an even layer of the filling over your dough.

From the short side roll the dough into a tightly formed roll. Slice roll into 12 equal pieces. Place each roll into muffin tin.

Bake for 20-25 minutes, then remove and cool for 10 minutes before moving them to a wire rack.

As you wait for your rolls to cool, combine all ingredients for the glaze in the blender and blend until smooth. Chill until ready to use.

Drizzle the glaze over your cooled cinnamon rolls.