Preheat the oven to 400°F. Line an 8-inch round pan with parchment paper.
To make the biscuits, mix the All-Purpose Flour Mix, sugar, and salt in a medium bowl. Whisk to combine.
Add the dairy-free buttery spread into the flour mixture until the dough resembles coarse crumbs.
In a separate bowl, mix the dairy-free milk and vinegar. Drizzle about half of the mixture over the flour mixture. Stir with a fork until a loose dough forms, slowly adding the rest of the milk mixture.
Transfer the dough to a work surface lightly dusted with additional flour. Use your hands to knead the mixture together, then pat it into a rectangle about 10-inches by 8 inches.
For the filling, mix the dairy-free buttery spread, unsweetened cocoa powder, and sugar. Spread the mixture over the dough leaving a 1/2-inch border. Sprinkle with Mini Chips.
With the long side in front of you, roll the dough up cinnamon roll-style, and cut it into 8 pieces. Transfer each one to the prepared pan, leaving about 1/2-inch between each one.
Bake for 18 to 20 minutes, until golden brown. Dust with confectioners’ sugar.
Serve warm, storing leftovers in an airtight container at in the refrigerator for 2 days, or in the freezer for up to 3 months.