Preheat the oven to 350. Line a rimed cookie sheet with parchment paper.
Melt the butter in the microwave and set aside to cool for 5 minutes.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, beat the eggs. Add the butter and honey and stir well to combine. Add the wet ingredients to the dry mixture. Knead until the dough is smooth. Grease he outside of the dough with the olive oil. Refrigerate for 15 minutes.
Gently wet two large pieces of paper towel, so that they are just damp. Place on a cookie sheet and place a layer of parchment over them. Note: this is not the lined sheet you will bake the Rolls on. (The paper towels will help to keep the parchment from sliding while rolling out the dough). Place the dough on the top of the parchment and place another piece of parchment on top of the dough.
Roll the dough out to approximately a 9 x 12-inch rectangle. Carefully spread the honey all over the dough using your hands or a soft spatula. Sprinkle the dough with the cinnamon, nutmeg, and cloves. Roll the dough up from the short end, and try to keep it as tight as possible. Cut into 1 1/2 to 2-inch slices.
Place the rolls on the parchment-lined cookie sheet and bake for 10-15 minutes. The Rolls are done when slightly brown and the middle is still a little soft. Place the pan on a wire cooking rack and let it cool for 15 minutes.
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