In a small dish, warm the honey in the microwave for about 10-20 seconds or until warm and liquified. Stir in the coconut oil and pour into the bottom of a 9"x13" glass baking pan. Set aside.
In a medium bowl, combine the water and flaxseed meal and stir well. Add the Stevia, vanilla, and vinegar and mix well. Set aside and allow to thicken.
Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the flax/water mix to the dry ingredients and stir well. A thick dough should begin to form. Let the dough rest for a couple minutes to thicken up. If the dough seems too sticky, add flour 1 tablespoon at a time to thicken the dough more.
While the dough is resting, add prunes or dates to a small food processor or blender and process with 3 Tablespoons water, cinnamon, and vanilla until a thick paste forms. You can add more water 1 tablespoon at a time as needed if the mixture seems too dry. Set aside.
Lay out a large sheet of parchment paper on the counter and dust with brown rice flour.
Turn the dough out onto the parchment paper and using floured hands, spread the dough out into a rectangle that is about 1/4-1/2 inch thick. You could use a rolling pin, but I found it was easier with my hands.
Spread the prune/date paste evenly over the surface of the dough.
Using the parchment paper, roll the dough lengthwise until a long log is formed.
Slice the log into 1-inch thick pieces and arrange evenly in the baking dish on top of the honey.
Bake the cinnamon rolls for 25 minutes until baked through. Let cool for 5 minutes in the pan before removing from the pan to serve.