In a small bowl, combine the warm water and maple syrup. The water should be warm but not exceed 110°F after the maple syrup has been added.
Sprinkle the yeast over the warm water and gently stir it in. Set aside for 5-20 minutes, until the mixture is bubbly and frothy.
In a large mixing bowl, combine the gluten-free flour blend, sea salt, baking powder, and coconut sugar.
In a small saucepan, heat the butter and the coconut milk until the butter is melted. Let the mixture cool so that it is not boiling. You should be able to touch it without pulling away.
Add the frothy yeast mixture, eggs, and milk/butter mixture to the flour in the mixing bowl. Stir until a nice dough forms. You should be able to touch the dough without it sticking to your hands.
Shape the dough into a nice ball and let it set in the mixing bowl, covered with plastic wrap, for 30-40 minutes. Place it in a warm location.
Lightly flour a sheet of parchment paper. Place the ball of dough onto the parchment paper and begin to press it into a rectangle that is 12"x14". You can use your hands or a rolling pin. I like to use my hands.
In a small mug, combine the coconut sugar and cinnamon for the filling. Spread the softened butter over the dough rectangle. Sprinkle the cinnamon sugar mixture over the butter.
Start to roll the dough by rolling one of the short edges towards you. I like to use the parchment paper to pull the dough towards me and create a roll.
Once the dough has been rolled into a log that is 12" long, slice the log into 8 pieces. Lightly butter a 9.5" glass pie plate. Place each cinnamon roll, swirl side up, into the pie plate.
Cover the pie plate with plastic wrap and place it in a warm location. Let the rolls rise for 1 hour.
Preheat the oven to 350°F. Bake the rolls for 30-40 minutes. They should be golden brown in color.
Depending on what topping you use, you can top them while they are still warm or wait until they are cool. Enjoy!