Pie Crust Cinnamon Rolls (Gluten-Free, Vegan

• Vegetarian

• Condiments

  • 1 Coconut nectar or maple syrup
  • 15 tbsp Vegan butter

• Baking & Spices

  • 2 tsp Cinnamon
  • 2 tbsp Coconut palm sugar
  • 2 cups Pie crust mix, gluten-free

• Drinks

  • 5 tbsp Ice water

Found on nutritionicity.com

Description

Directions

• 1) Pour pie crust mix into food processor or bowl and spoon in butter cut into tablespoon size chunks.
• 2) Pulse ten to twelve times, or if using bowl cut butter in with pastry cutter.
• 3) Pulse or mix in ice water one tablespoon at a time until dough comes together in small clumps.
• 4) Pour into medium size bowl and form dough into a ball. Then flatten into a disc approximately 1-1/2 inches thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. (note: if dough doesnt stick together well, 1-2 additional tablespoons of ice water may be added)
• 5) Remove dough from plastic wrap. Sprinkle countertop area with rice flour or remaining pie crust mix and roll out dough into a circle 1/8-1/4 inch thickness.
• 6) Spread softened butter on dough. Sprinkle with cinnamon and coconut palm sugar. Drizzle on coconut nectar or maple syrup.
• 7) Using a spatula or butter knife gently loosen the edges of the dough from the counter as you roll into a cylinder. Seal the edge and ends of the roll by dabbing on the ice water and gently pressing together.
• 8) Place on a foil lined baking sheet and bake until lightly browned. For conventional baking preheat oven to 400 degrees Fahrenheit and bake approximately 35-40 minutes. For convection baking preheat oven to 375 degrees Fahrenheit and bake approximately 30-35 minutes. Let cool 25-30 minutes before slicing.