For the filling:
- 3/4 c. brown sugar, packed
- 1/4 c. granulated sugar
- 2 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. salt
- 2 Tbsp. nondairy butter, melted
For the Dough:
- 2 1/2 c. + 1/2 c. Cara’s gluten-free flour blend
- 2 tsp baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 Tbsp. nondairy butter
- 1 Tbsp. lemon juice + 1 1/2 c. room temp nondairy milk, set for 5–7 minutes.
For the Icing:
- 1 1/3 c. powdered sugar
- 1/4 c. melted coconut oil, refined for no coconut flavor
- 2 Tbsp. hot water
- 1/2 tsp vanilla extract
- For the filling, combine everything together in a bowl until like wet sand texture and set aside.
- Preheat the over to 425 degrees. Grease a round glass pan with oil spray.
- Combine the 2 1/2 c. flour, baking soda, baking powder, salt, and xanthan gum until well blended.
- In a smaller bowl, whisk the room temp soured nondairy milk with 2 Tbsp. melted butter. Add the liquid ingredients into the large bowl with flour mixture and stir with a wooden spoon until the liquid is absorbed. DO NOT PANIC. Yes, the dough is supposed to look ugly at this point.
- Line the counter with a piece of parchement paper and place almost all of the 1/2 c. flour onto the parchment paper. Transfer the sticky dough onto the highly floured space and begin to work the flour into the dough with your hands. Once you have gently kneaded the flour in, sprinkle the remaining flour back on to the parchment paper.
- With your hands, shape the dough gently into a 9″x 13″ rectangle. Spread 2 Tbsp. melted butter onto dough and sprinkle the cinnamon-sugar filling evenly on top, leaving a 1/4″ border on all edges.
- Gently but quickly roll the dough. If your dough breaks apart at the seams (and it will) just use your hands and pat the dough to correct the problem. Gently slice the roll into 8 pieces with a sharp knife. Place 7 pieces around the perimeter of the pan and place the remaining piece in the center. With your hands, gently press down on each roll.
- Brush the top of the rolls with the remaining 2 Tbsp. of melted butter.
- Bake for 18-22 minutes or until golden brown. Allow to cool slightly (5 minutes). Coat with icing.