In a small bowl, combine warm milk and 1 tablespoon of granulated sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy.

In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum (if needed), baking powder, salt, remaining granulated sugar, and 1 teaspoon cinnamon.

Add melted butter, eggs, vanilla extract, and the activated yeast mixture to the dry ingredients. Mix until a soft, slightly sticky dough forms.

Cover the dough and let rise in a warm place for 45–60 minutes, or until slightly puffed.

In a separate bowl, combine brown sugar and remaining cinnamon. Toss diced apples with half of this mixture.

Lightly flour a surface with gluten free flour and roll the dough into a rectangle (about ¼-inch thick).

Brush the dough with melted butter. Sprinkle evenly with remaining cinnamon sugar mixture and distribute apple pieces evenly across the surface.

Cut the dough into equal strips. Stack the strips, then cut into squares.

Arrange stacked squares vertically in a greased 9×5-inch loaf pan.

Cover and let rise again for 20–30 minutes.

Bake in a preheated oven at 350°F (175°C) for 35–45 minutes, until golden brown and cooked through.

Cool slightly before serving to allow layers to set