Preheat your oven to 425F. Make sure to use a silicon baking mat on your cookie sheet or you will end up with a real mess.
When making your biscuits, add 1 teaspoon of vanilla extract to the milk mixture before stirring in. Add 1/2 up raisins if you wish.
Roll out biscuit dough on a floured (gf of course) surface. I try and roll it as rectangular in shape as I can. Spread softened butter on the top, right to the edges. You can use coconut oil but use much less of it. Sprinkle a mixture of brown sugar and cinnamon on top of the butter. I used 1/2 cup brown sugar to 1/2 teaspoon cinnamon. Roll the dough up like a little log. For large buns roll the dough out completely and then cut in 1 inch slices. If you want smaller buns cut your dough in half and roll. Then cut in 1 inch slices. I tend to make smaller buns as gluten free flours/doughs cook differently. I detest mushy centers to things just as much as I detest crumbly dry food. You can place the slices on a cookie sheet and flip them half way through the cooking. You could also use parchment paper in the bottom of a large round cake pan and cook all of the biscuits fairly close together. Once out of the oven invert pan within about 5 minutes or so. You can enjoy these plain or you can drizzle with icing sugar. No matter how you make these, they taste fabulous. Wish I could sell these little pieces of delish!