Warm the milk to 110º F, then add the sugar and active dry yeast. Let it sit for 5 minutes until bubbles form.

In a mixing bowl, whisk together the gluten-free flour blend, remaining sugar, and salt until well combined.

Grate the frozen unsalted butter directly into the flour mixture and mix until it resembles coarse crumbs.

Pour the activated yeast mixture and vanilla extract into the flour mixture, stirring until a soft dough forms.

Roll out the dough on a lightly floured silicone mat to a thickness of 1/4 inch.

Brush melted butter over the dough, then sprinkle with cinnamon and sugar. Cut into strips about 1 inch wide.

Roll each strip tightly and place them into a greased muffin pan, cover, and let rise in a warm oven for 45 minutes.

Preheat the oven to 375º F. Brush the tops of the risen cruffins with melted butter.

Bake for 25-30 minutes until golden brown and fragrant.

Remove from the oven, cool slightly, then roll in a cinnamon-sugar mixture while still warm.