In a large mixing bowl, beat eggs together.
Add in cinnamon roll mix, olive oil and milk, blending with a fork.
When mixture comes together and is very crumbly, knead dough into ball.
Divide dough into 16 pieces and place on a parchment paper lined baking sheet, leaving an inch between each biscuit.
Bake at 375 degrees for 20 minutes.
While biscuits are baking, melt butter (or coconut oil for dairy free) in a small glass dish.
In a separate dish, mix together coconut sugar and cinnamon.
When biscuits are done, remove from oven and let cool long enough that you can handle them without burning your fingers.
Dip tops of each biscuit in butter, then cinnamon/sugar mixture.