Pre-heat the oven to 190C/385F degrees and grease your muffin tin.
Mix the coconut flour, psyllium powder, baking powder, salt and erythritol together.
Add the eggs, butter and coconut milk and blend together so it resembles breadcrumbs or a partial dough.
Add the boiling water, gradually, a bit at a time, until you have a dough consistency. (You may not need all the water so don't pour it all in at once).
Lay a piece of parchment paper on your kitchen surface.
Take a small handful of the dough and make a thick sausage shape. Place this on the parchment paper. Place another piece of parchment paper over the dough and gently roll into a long rectangle, about two inches wide.
Trim the edges to make them straight. Sprinkle with cinnamon and erythritol.
Using the bottom parchment paper, roll up the dough like a swiss roll.
Cut into half and place each "roll" in the muffin tin (or on parchment lined baking tin).
Repeat until all the dough is used.
Bake for 20-25 minutes until golden.
To make the topping, blend the cream cheese, vanilla essence and ground erythritol together.
Add the coconut oil, then add water to achieve the consistency you desire.
Either pipe or drizzle over your buns. Or smear like butter!
Eat and enjoy!