1-First Step: Prepare the dough Cream 1 cup softened butter, 1/2 cup powdered sugar, and 1 tsp vanilla in a large bowl until light and fluffy, about 2-3 minutes. Add 2 cups flour and 1/4 tsp salt; mix until a soft dough forms. For gluten-free, use GF flour here. Wrap in plastic and chill for 30 minutes to firm up. This step ensures easy rolling and prevents sticking.

2-Second Step: Make the cinnamon filling Mix 1/2 cup brown sugar and 2 tbsp cinnamon in a small bowl. Melt 2 tbsp butter separately. For low-calorie, use coconut sugar. Stir until combined for even spreading.

3-Third Step: Roll out and fill the dough On a floured surface, roll chilled dough into a 12×16-inch rectangle, about 1/4-inch thick. Brush with melted butter, then sprinkle filling evenly, leaving a 1/2-inch border. For vegan, use plant butter. Press lightly to adhere.

4-Fourth Step: Roll and chill the log Starting from the long side, tightly roll the dough into a log, pinching seams to seal. Wrap in plastic and chill 1 hour (or freeze 20 minutes for quicker setup). This creates tight swirls for perfect slices. Pro tip: chill longer for firmer cookies.

5-Fifth Step: Slice and bake Preheat oven to 350°F. Line baking sheets with parchment. Unwrap log, slice into 1/4-inch thick rounds. Place 2 inches apart on sheets. Bake 10-12 minutes until edges are golden. Cool on sheets 5 minutes, then transfer to racks. Adapts well for smaller batches.

6-Final Step: Add icing and serve Beat 2 oz softened cream cheese, 1 cup powdered sugar, 1 tbsp milk, and 1 tsp vanilla until smooth. Drizzle over cooled cookies. For dietary tweaks, use vegan icing. Serve warm or store as below. Enjoy your simple cinnamon roll cookies!