Cut the butter into pea-sized pieces.
Combine plant milk and vanilla extract.s
Combine the flour, sugar, baking powder, salt, and chopped cold butter in a food processor pulsing 1 second at a time for about 30 seconds. Continue pulsing as you slowly add the cold plant milk until evenly combined. (not smooth, just even)
Remove the dough from the food processor onto a large sheet of parchment paper, place another piece of parchment paper on top of the dough, and roll the dough into a 14x9-inch rectangle. Remove the top piece of parchment paper.
Combine all the ingredients for the filling in a small bowl until even. Spread it evenly over the rolled-out dough leaving about ½ an inch blank at one of the 14-inch ends.
Roll the dough starting from the coated 14-inch end and rolling toward the blank 14-inch end, making sure to peel away the parchment paper as you roll so it doesn't get into the roll.
Wrap tightly with the same piece of parchment, place in the freezer for about 30 minutes, or fridge for an hour.
Remove the roll from the fridge/freezer and unwrap it, slice it into seven 2-inch rolls.
Preheat your oven to 350℉
Lightly oil a muffin tin, then press each into their own section of the muffin tin.
Top with a sprinkle of granulated sugar, and bake them on the middle rack of your oven for 25-30 minutes.
Allow to cool for 30 minutes or longer before removing from the pan. Removing them while they're still hot could result in them ripping apart.Enjoy!