1 1⁄2 cups whipped cream (page 330), chilled for at least 6 hours
Preheat the oven to 350°F.
To make the dough, combine the almond flour, arrowroot, and coconut flour in a food processor and process for 15 seconds. Add the eggs, coconut sugar, water, and baking powder and pulse a few times until fully incorporated. Add the shortening and vinegar and process until the dough sticks together. Gather the dough into a ball, then flatten it into a disk and wrap tightly. Refrigerate for 30 minutes.
To make the filling, in a small bowl, mix together the melted ghee, coconut sugar, honey, and cinnamon to make a thick paste. Spread the filling all over the rolled-out dough, then use the parchment paper to help roll the dough tightly, like a jelly roll. Gently seal the seam with your fingers, then reshape into a cylinder, if needed. Using a serrated knife, slice the log into ten equal pieces each about 11⁄2 inches thick. Place the cinnamon rolls cut side up in the prepared dish.
Bake for 40 minutes, or until golden on top and baked in the center. Cool for 20 minutes on a wire rack, then spread the whipped cream over the top so it melts slightly. Serve immediately or leave at room temperature for up to 2 hours.
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