Whisk almond flour, tapioca starch, coconut flour, psyllium husk, yeast, sugar, and salt in a large bowl. Combine warm almond milk, egg, and 2 tablespoons melted coconut oil in a separate bowl. Pour wet into dry and stir until a thick, pliable dough forms.

Knead the dough briefly, shape into a ball, and place it back in the bowl. Cover and let rise in a warm spot until doubled, about 45 to 60 minutes.

Roll the dough between sheets of parchment into a roughly 9x13 inch rectangle, about 1/4 inch thick. Dust with tapioca starch as needed to prevent sticking.

Mix brown sugar and cinnamon. Brush the dough with 2 tablespoons melted coconut oil, sprinkle the cinnamon sugar evenly over the top, leaving a 1/2 inch border on one long edge. Roll into a tight log.

Slice the log into 9 equal pieces and arrange cut side up in a greased 8 inch baking dish. Cover loosely and let rise for 30 minutes. Preheat oven to 350°F (175°C) during this rise.

Bake for 22 to 25 minutes until golden and bubbly. Cool for 5 minutes. Whisk powdered sugar with 1 to 2 tablespoons almond milk and drizzle over the warm rolls. Serve immediately.