Steamed Cinnamon Rolls

Whisk the almond flour, coconut flour, potato starch, tapioca starch, baking powder, salt, ½ tsp cinnamon and 2 tbsp sugar. 2. Stir the lemon juice and vanilla into the plant milk, then add it with the oil and press into a soft dough. Add a teaspoon of milk if it's dry, or a little starch if it's sticky. 3. Press the dough into a square between two sheets of parchment. Peel off the top sheet, mist with oil and sprinkle with the cinnamon-sugar filling. 4. Roll it up using the parchment to help, then slice with thread or floss and set the rolls in a greased 6-inch or larger dish. 5. Steam 17 minutes in a steamer, or in an Instant Pot on a trivet over 1½ cups hot water using the steam setting, then quick-release. 6. Cool 5 minutes and drizzle with a thin icing of powdered sugar and a few teaspoons of plant milk. Best eaten fresh.