Biscuit Cinnamon Rolls (GF/V) recipe inspired by Joy the Baker :
2 c. gluten-free all-purpose flour, plus more for rolling (I used Cup 4 Cup)
1 T. baking powder
1/2 t. salt
5 T. vegan butter, chilled
3/4 c. unsweetened vanilla almond milk
1 t. ground cinnamon
2 T. raw coconut sugar
2 T. melted vegan butter
1. Preheat the oven to 400 degrees F. Grease a 8 in. square cake pan with vegan butter.
2. In a large mixing bowl, combine the flour, baking powder, and salt.
3. Use a biscuit cutter (or fork) to cut the butter into the dry ingredients until the butter is distributed evenly, and there are no lumps. The mixture should look crumbly.
4. Add the almond milk and combine using your hands, just until the mixture is moistened and begins to stick together.
5. Lightly flour the surface of a wooden cutting board. Using a rolling pin, roll the dough out onto the cutting board.
6. In a small bowl, combine the cinnamon and coconut sugar.
7. Brush the biscuit dough with 1 T. of the melted butter.
8. Distribute the cinnamon sugar mixture evenly over the dough.
9. Begin to carefully roll one vertical side of the dough into a tight roll. Continue rolling the dough until you have a long, cylinder shaped dough.
10. Wrap the dough in plastic wrap, chill in the refrigerator for about 15-20 minutes.
11. Take the dough out of the refrigerator, unwrap, and using a sharp, floured knife, slice the log of dough into rolls that are about 1/2′ to 1 in. thick.
12. Place the rolls in the prepared pan. Brush the tops of each roll with the remaining 1 tablespoon of melted butter.
13. Bake the rolls for 15-20 minutes, or until lightly golden on top.
14. Serve warm with butter.
Makes 6 rolls.