Preheat your oven to 350°F (180°C) and grease a square or round cake dish. Have two silicone baking mats or large sheets of baking paper ready to roll out the dough.
In a medium mixing bowl, add the wet ingredients: eggs, melted butter, vinegar, milk, and vanilla. Whisk vigorously and set aside.
In a large mixing bowl, add the dry ingredients: almond flour, coconut flour, stevia, baking powder, xanthan gum, psyllium husk powder, flaxseed powder, and salt. Mix well, making sure there are no lumps.
Add the wet ingredients to the dry ingredients and mix until you have a thick dough. Set aside to rest.
To make the cinnamon filling, melt the butter in a bowl. Add the cinnamon, stevia, and almond extract. Mix well and set aside.
Scoop the dough onto one of the silicone baking mats or sheets of baking paper. Using your hand or a large spoon, press the dough down into a rough disk.
Place the second sheet on top and roll out the dough to an even thickness. Once spread, remove the top sheet.
Spread the cinnamon filling over the dough, leaving about a 1-inch border at the long edge of the dough.
Use the sheet to slowly roll the dough into a log shape. Add a few drops of water to the edge of the dough without the filling, then finish rolling to seal.
Cut the roll into 9 pieces.
Separate the pieces and transfer them to the greased dish, placing them on their side so the filling is facing up.
Bake for 20 minutes, then cover with foil and bake for 5 more minutes.
While the rolls are baking, add the cream cheese, butter, powdered sweetener, and vanilla to a mixing bowl for the glaze. Mix with a hand mixer on high until smooth, creamy, and slightly fluffy.
Remove the rolls from the oven and allow them to cool for at least 15 minutes before adding the glaze.