Gluten-Free Vegan Cinnamon Rolls

1 In a small microwave safe bowl, heat the cashew milk until 110 degrees F or warm to the touch but not too hot. Stir in the rest of the "wet" ingredients. Set aside for 10 minutes to let the yeast activate. The yeast should puff up (otherwise it's expired).
2 While your yeast is activating, cut the butter into the "dry" ingredients. You can do this by using a pantry cutter, fork or you can use my favorite method- the food processor. Pulse the butter a few times or until the dough resembles course crumbs.
3 Add the "wet" ingredients mix into the crumbled "dry" ingredients. Pulse an additional few times until the dough starts to form a ball. You don't want to over handle the dough.
4 Flour a flat surface liberally with GF flour. Knead the dough 2-3 times with your hands to completely combine it. Using a rolling pin, roll the dough out into a large rectangle. You'll want the dough to be no more than 1/4 inch thick.
5 Melt the butter and molasses in a small microwave dish. Pour the melted mixture all over the dough. You may need to use a spatula to spread it out. Sprinkle the coconut sugar and cinnamon over the dough next. 
6 Being very gentle, start to roll the dough into a long cylinder. I start from one corner and slowly move inward while rolling. Try to get the dough as tight as possible without ripping it.
7 Cutting the cylinder into 7-8 rolls. Grease an 8x8 dish with coconut oil before placing your rolls in the center. You want them to be fairly close to each other if not touching. Cover the cinnamon rolls with a kitchen towel and set in a warm place. I set mine rolls ON (not in) my oven and turn the oven on to 350 degrees F to let it preheat. 
8 Once your oven is preheated and your rolls have sat for 30 minutes, it's time to bake! Put them in your oven for 30 minutes or until the tops are golden brown. Let them cool for at least 10 minutes before digging in (trust me, my mouth is still burnt!)