Instructions

for the filling

Combine coconut sugar, cinnamon, and salt in bowl. Stir in melted butter and vanilla until mixture resembles wet sand; set aside.

for the dough

Grease 9-inch round cake pan, line with parchment paper, and grease parchment. Whisk warm milk, yeast, and coconut sugar in bowl and let sit until bubbly, about 5 minutes.
Whisk flour, baking powder, and salt together in large bowl. Stir in yeast mixture and 2 tablespoons melted butter until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes.
Roll dough into 12 by 9-inch rectangle, with long side parallel to counter edge. Brush dough completely with 1 tablespoon melted butter, leaving ½-inch border on far edge. Sprinkle filling over butter and press filling firmly into dough. Using bench scraper, loosen dough from counter and roll away from you into tight log, then pinch seam to seal.
Roll log seam side down and cut into 8 equal pieces using serrated knife. Turn buns cut-side up and reshape gently as needed. Place 1 bun in center of prepared pan and others around perimeter, seam sides facing in. Brush tops with remaining 2 tablespoons melted butter, cover loosely with plastic wrap, and let rise for 30 minutes, until dough springs back when gently pressed. Adjust oven rack to middle position and heat oven to 350 degrees.
Discard plastic and bake buns until edges are well browned, 23 to 25 minutes, rotating pan halfway through baking. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Flip buns out of pan, then flip again, right side up, onto platter. Let cool for 5 minutes.

for the glaze

While buns cool, grind coconut sugar in spice grinder until fine and powdery, about 1 minute. In bowl, whisk cream cheese, milk, melted butter, vanilla, and salt until smooth. Whisk in ground sugar until smooth. Add additional milk as needed to adjust consistency. Drizzle glaze evenly over buns and serve.