Preheat the oven to 350F and line a baking dish with parchment paper. In a large mixing bowl, combine all of the ingredients for the cinnamon rolls and stir very well to mix-- there should be no clumps! Place the bowl of dough in the fridge for 20 minutes to chill and thicken.
Place the chilled dough on a large piece of parchment paper, and use your hands to press the dough into a 8" x 12" rectangle. (Alternatively, you could roll out the dough using a rolling pin over an additional layer of parchment paper.) Sprinkle the coconut sugar over the top of the dough, then top with a generous sprinkling of cinnamon. Use the parchment paper to help you roll the dough up, the way you would use a bamboo mat to help you roll up sushi. You want the dough to be rolled as tightly as possible. Seal the end, then slice the roll into 6-7 pieces. (Depending on the temperature of your dough at this point, they could be fragile.) Carefully transfer the rolls to the lined baking dish, and cover the top with foil.
*Note: I normally avoid using aluminum foil in cooking, but in this case the foil should not touch the rolls-- just the pan-- and it's an easy way to prevent the rolls from drying out. If you'd still prefer to skip the foil, you could try covering the rolls with additional parchment paper, but the result may be drier and more biscuit-like in texture.
Bake the rolls for 25 minutes at 350, then remove the foil and bake for an additional 5 to 10 minutes, until the sides of the rolls are firm to the touch. Allow to cool for 10 minutes, then serve warm with the Maple Cashew Glaze, if desired.
To make the Maple Cashew Glaze, simply combine all of the ingredients in a high-speed blender, and blend until completely smooth and creamy. This recipe may make more glaze than you need, depending on how much icing you like on your rolls. (The extra freezes well if you want to save it for a future batch!)
*For a nut-free glaze, try replacing the cashews with 6 tablespoons of sunflower butter or coconut butter.