Warm 1 cup of milk to about 110°F, then combine with 1 tablespoon of cane sugar and 2 teaspoons of active dry yeast in a mixing bowl. Let sit for 5 minutes until frothy.

Combine 3 cups of gluten-free flour blend, ½ cup of cane sugar, and ¼ teaspoon of salt in a large mixing bowl.

Grate frozen butter into the flour mixture until it resembles coarse crumbs.

Pour the activated yeast mixture and 1 teaspoon of vanilla extract into the dry ingredients and stir until a cohesive dough forms.

Roll out the dough on a floured surface to about ¼ inch thickness.

Spread 3 tablespoons of melted butter over the rolled dough, then sprinkle with cinnamon sugar mixture.

Slice the dough into strips and roll tightly to form a spiral shape, placing each into a greased muffin pan.

Cover the muffin pan and allow it to rise in a warm oven for approximately 45 minutes.

Preheat the oven to 375°F, brush the tops with melted butter, and bake for 25-30 minutes until golden brown.

Roll the hot cruffins in additional cinnamon sugar before serving.