In a large bowl, whisk together the gluten-free flour, yeast, granulated sugar, and salt.

In a separate bowl, whisk the warm milk, melted butter, and eggs together.

Pour the wet mixture into the dry ingredients and mix well until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm area for about an hour or until doubled.

In a small bowl, mix the brown sugar and ground cinnamon together.

Once risen, punch down the dough and roll it out into a rectangle.

Brush the rolled dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface. Cut into strips and then stack those strips and cut into squares.

Place the stacked squares in a greased loaf pan and let rise again for about 30 minutes.

Preheat your oven to 180°C and bake the bread for 35-40 minutes or until golden brown.