1. Warm the milk to 110ºF. Add 1 tbsp sugar and the yeast. Let sit for 5 minutes until frothy. Preheat oven to 200ºF, then turn it off (to create a warm rising spot).

2. In a large bowl, whisk the gluten free flour, ½ cup sugar, and salt.

3. Grate the frozen butter into the flour mixture using a cheese grater. Stir to coat the butter shreds with flour.

4. Add the yeast mixture and vanilla to the dry ingredients. Mix carefully. If the dough is too sticky, add flour 1 tbsp at a time until workable.

5. Dust a silicone mat with flour. Roll the dough into a rectangle about ¼ inch thick.

6. Brush the dough with 3 tbsp melted butter. Mix the ½ cup sugar and 2 tsp cinnamon, then sprinkle over the buttered dough.

7. Cut the dough into strips. Roll each strip carefully into a spiral and place in a greased muffin pan.

8. Cover loosely with plastic wrap and place in the warm oven to rise for 45 minutes (they should double in size).

9. Remove from oven and remove plastic. Preheat oven to 375ºF. Brush tops of cruffins with a little melted butter.

10. Bake for 25-30 minutes until golden. Cool on a rack.

11. While warm, roll the cruffins in the remaining sugar and cinnamon mixture.