Dough: In a 3 quart bowl, combine starter egg whites, water, yogurt, honey, and sweetener together. Add 2cups of flour and the vital wheat gluten. Mix well. Allow dough to rest for 20 minutes. If it seems too sticky at the remaining flour and salt. Allow dough to rest for 1 hour. Do a set of stretch and folds (video below). Repeat two more times; each 1 hour apart. Cover the dough and place in the fridge for 10-12 hours. Cinnamon Filling: Whisk Brown Sugar Sweetener, cinnamon, xanthan gum, and water together. Set aside. Shaping: Remove the dough from the fridge. Dust your area with sprouted flour. Dump your dough out. Divide the dough into 6 pieces. Roll each piece into an 18-inch long rope. Spoon the cinnamon filling into a pastry bag with a basket weave tip. Pipe a layer of cinnamon mixture on the rope. Carefully roll the dough into circle, with the cinnamon in the inside. Place the buns on a greased parchment lined baking sheet. Proofing: Oven-proofing--Boil 2 quarts of water in a saucepan. Place the saucepan in the bottom oven rack and place the tray with the Cinnabons on the rack above it. Set the timer for 30 minutes. When they 30 minutes are up the buns should have risen enough to bake. Remove the buns and the saucepan of water from the oven. Room temp proofing--allow the buns to rise at room temp until doubled and puffy. Baking: Preheat the oven to 350 degrees F. When the oven is heated, place the buns in the oven. Bake for 20-21 minutes or until an internal temp of 200 is reached. Remove from oven and allow to cool for 10 minutes. Frosting Glaze: Soften unflavored gelatin in cold water for 5 minutes. Heat gelatin and water in microwave for 30 seconds or until clear and syrupy. Whisk in Confectionary Sweetener and xanthan gum until smooth. Spoon over Cinnabons. 6 buns.