Dry Ingredients Wet Ingredients Cinnamon Filling

1. Combine all dry ingredients in a bowl and stir until well mixed.
2. Add the oil to the same bowl. In a separate bowl, combine lemon juice and vanilla with milk. Let it sit for a few seconds and then add to the dry ingredients.
3. Mix well to form a soft dough. Press and mix to combine all ingredients. If it's too dry, gradually add 1-2 tsp more milk at a time. (If the dough is too sticky, add 1 tsp potato starch and 1 tsp coconut flour at a time.)
4. Use two sheets of parchment paper to press the dough into a square shape.
5. Remove the top sheet of parchment paper. Lightly spray a little oil over the rolled-out dough. Mix cinnamon and sugar and sprinkle evenly.
6. Roll the dough from one end carefully. Use the parchment paper to help you roll it and prevent it from sticking to your hands. Slowly remove the parchment paper as you roll.
7. Use a string or thread to gently slice the dough into rolls. Handle them carefully. Place them in a lightly greased 6-inch or larger stoneware dish.
8. Steam for 17 minutes using a steamer or an Instant Pot.
9. Instant Pot instructions: Add 1.5 cups of water to the Instant Pot and begin the sauté function. Once the water is hot and just about boiling, turn it off. Place a trivet inside the pot and place the dish with the cinnamon rolls on top of it. Close the lid.
10. Option 1: Press the Steam button and choose 'Low Pressure' with the vent on 'Sealing'. Set the timer for 17 minutes. When the time is up, quick release the pressure.
11. Option 2: Press the Steam button on high pressure, with the vent on 'Venting'. Use an external timer to count 17 minutes. Quick release the pressure.
12. Carefully remove the dish. Let it cool for 5 minutes and then top with your desired icing and serve.
13. Simple icing: Add a few tsp of dairy milk to 1/4 cup of powdered sugar to make a thin consistency. Using a thin icing helps keep the rolls moist.