gluten free vegan quick cinnamon roll biscuits
 
 
AUTHOR:
RECIPE TYPE: breakfast
SERVES: 9-10
INGREDIENTS
biscuits
  • 2 cups Sarah's gluten free flour blend
  • 1/4 cup cornstarch
  • 2 tablespoon cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 4 tablespoons organic non-hydrogenated shortening {such as Nutiva or Spectrum}
  • 3 tablespoons refined coconut oil, solid
  • 1 cup So Delicious Dairy Free unsweetened coconut beverage or almond milk
  • 1 teaspoon vinegar
cinnamon sugar filling
simple glaze
INSTRUCTIONS
  1. Preheat oven to 425 degrees. Prepare 9-inch pie plate or 9x9 baking dish by spraying with nonstick cooking spray. Set aside.
  2. In large mixing bowl, sift together flour, cornstarch, sugar, baking powder, baking soda and salt.
  3. Add chilled shortening and coconut oil. Using pastry cutter, cut in shortening and coconut oil until small pieces remain.
  4. Mix together coconut milk and vinegar in small bowl, then pour over flour mixture. Gently blend dough until just comes together.
  5. In small bowl, mix together brown sugar, coconut oil, flour and cinnamon. Set aside.
  6. On counter, place large piece of plastic wrap. Sprinkle with extra cornstarch or flour blend to keep dough from sticking. Gently flatten or roll biscuit dough on floured surface to 14x8-inch rectangle.
  7. Top with cinnamon sugar mixture, evenly coating biscuit dough. Starting with 14-inch edge, slowly roll up dough. If the dough cracks, just press back together.
  8. Using sharp knife, slice into 1 1/2 inch rolls. Place cinnamon rolls in prepared baking dish.
  9. Bake biscuits 25-28 minutes or until golden brown and bubbly.
  10. To make simple glaze, mix together powdered sugar and coconut milk. Drizzle over warm cinnamon rolls. Serve warm.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/06/gluten-free-vegan-quick-cinnamon-roll-biscuits.html