Combine warm milk and cane sugar in a small bowl. Sprinkle active dry yeast over the top and stir gently. Let it sit for 5-10 minutes until bubbly.

In a large bowl, whisk together gluten free flour blend, remaining sugar, and salt. Pour in the yeast mixture and vanilla extract, stirring until a sticky dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes to help develop the layers.

Roll out the dough on a floured surface to 1/4 inch thick. Brush melted butter over the dough and sprinkle cinnamon-sugar mixture on top.

Carefully roll the dough tightly like a jelly roll and slice into 10 pieces. Place cut-side up in a greased muffin tin and let rise for 20 minutes.

Preheat the oven to 375°F (190°C). Bake for about 25 minutes until golden brown and the kitchen fills with aroma.

Cool for a few minutes, then transfer cruffins to a wire rack. Serve warm and enjoy!