In a small bowl mix tapioca flour, cinnamon and baking soda. Set aside.
Put coconut oil, water, salt, stevia and squash puree in a small pan and bring to a boil. Boil for 30 seconds.
Remove from heat and add the tapioca mix to the pan. Mix well until you get a sticky mass. Leave to cool for 5 minutes.
Add the coconut flour and egg and mix well. It will look messy and may not stick well together. That is OK.
Dump onto a piece of parchment paper and knead for 1 minute.
Roll the dough with a rolling pin into a 7" x 11" rectangle.
Mix the coconut flakes, squash puree, stevia and cinnamon in a small bowl.
Spread mixture evenly over the dough leaving a 1/2" strip free on 1 long side.
Roll the dough into log and lightly press to pinch the seam.
Cut off the ends clean and slice into 1" pieces, about 11 buns.
Place the slices side down close together on a piece of parchment paper and bake at 350 for 30 - 40 minutes. Cool completely.
Beat coconut oil, coconut milk, stevia and cinnamon with a hand blender until smooth. Refrigerate a bit if it melts too much. Frost the buns just before serving.
Notes
There is 1 egg in this recipe but it can be substituted with 2 tbsp water + 1/2 tsp baking powder for egg allergies.