Cinnamon Rolls With Coconut Glaze
[Vegan, Grain-Free, Gluten-Free]

For the Cinnamon Rolls:

1. In a large bowl, whisk together all the dry ingredients: cassava, almond and arrowroot flours, psyllium, sea salt, baking powder, coconut sugar, ground chia, cinnamon, vanilla bean powder. Make a small well in the middle of the bowl, and pour in the cashew milk, olive oil, and vanilla extract (if you're using that instead of vanilla powder). Begin to whisk the wet and dry ingredients together, slowly working more of the dry ingredients in. When it becomes too thick to continue whisking, switch to a spatula or clean hands and continue to work the ingredients into a smooth and fully-combined dough. Set the dough aside as you prepare your work area for rolling out the dough.
2. Tear off a large piece of plastic/cling wrap or parchment paper and place on a clean flat work surface. Tear another large piece of plastic/cling wrap or parchment paper and set aside. Place the dough in the centre of the first piece of plastic wrap and use your hands to shape into an oval. Lay the second piece of plastic wrap on top, and use a rolling pin or a large cylinder (I used a wine bottle because half our kitchen is still packed up from the renovation!) to evenly roll out the dough into a large rectangle approximately 1/4-1/2-inch thick, 16-inch long and 10-inch wide. Remove the top layer of plastic wrap. Trim the edges so they are even and straight.
3. Gently spread the vegan butter evenly across the entire surface of the dough. Sprinkle the cinnamon sugar mixture evenly overtop (right to the edges).
4. Starting at a short end, tightly roll the edge over itself using the plastic wrap underneath to help it along. Continue to roll the dough, trying to keep it tight and even. Use a sharp knife, slice the roll of dough into 9 equal pieces. Carefully transfer each roll into the prepared baking dish. Place the filled baking dish into the hot oven, and bake for 22-25 minutes.
5. Remove from oven and allow to cool for 10 minutes. Drizzle a little maple syrup over each roll, if you're using it. To serve, drizzle with coconut glaze if you like. Keep leftover rolls (unglazed) in a sealed dish at room temperature for up to 3 days. To serve, reheat gently and top with glaze.

For the Filling:

1. Combine the coconut sugar and cinnamon in a small dish, and set aside both the cinnamon mixture and the ghee until you're ready to use it.

For the Coconut Glaze:

1. Whisk together all the glaze ingredients. Drizzle glaze over warm cinnamon rolls and serve immediately.