In a small bowl, combine the warm almond milk and active dry yeast. Stir gently and let sit for 5 to 10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the granulated sugar, eggs, melted butter, and vanilla extract until smooth.
Add the yeast mixture to the wet ingredients and stir to combine.
In a separate bowl, whisk together the gluten free flour blend, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing well after each addition until a soft dough forms. The dough will be slightly sticky.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 45 minutes, or until it has slightly puffed up.
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
In a small bowl, mix the brown sugar and softened butter to create the cinnamon filling.
Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle approximately 12 inches by 8 inches.
Spread the cinnamon filling evenly over the dough rectangle.
Starting from the longer side, tightly roll the dough into a log shape.
Place the rolled dough seam-side down into the prepared loaf pan.
Cover the loaf pan with a towel and let the dough rise for another 15 minutes.
Bake the bread in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.