Low Carb Cinnamon Rolls

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won't work and I do not recommend it), baking powder, salt and Swerve. Add in the eggs and vinegar and combine until a thick dough. Add boiling water into the bowl. Mix until well combined. When you add the water the dough will be very sticky but after mixing for a couple minutes it will firm up.
Grease a large piece of parchment with coconut oil spray and spread the dough out into a large rectangle pressing with your fingers. You can spray some more spray on top of the dough to help keep it from sticking to your fingers. Sprinkle cinnamon and Swerve onto the rolled out rectangle. Press the cinnamon mixture into the dough with your hands. Starting at one edge of the rectangle, roll up tightly until you have a cylinder Cut into 6 - 2 inch rolls. Place onto a cookie sheet or into a cast iron skillet (click HERE to find the one I used) and bake for 45-55 minutes.
Meanwhile, make the frosting. Place all ingredients into a medium sized bowl and combine until smooth. Store in fridge (it will thicken overnight). Spread over cinnamon rolls. Makes 6 servings.