Activate the Yeast: In a small bowl, combine 1 cup of warm dairy-free milk with half of the light brown sugar, stir gently, and sprinkle the active dry yeast over the surface. Allow to sit for 10 minutes until frothy.

Make the Dough: In a large bowl, whisk together 3 cups of flour, remaining sugar, cinnamon, and salt. Create a well in the center, add yeast mixture, melted vegan butter, and vanilla extract. Mix until a sticky dough forms.

Knead the Dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.

Let Rise: Place in a greased bowl, cover, and let rise for 1½ hours until doubled in size.

Prepare Filling: Mix 1 cup of melted cookie butter, softened vegan butter, remaining sugar, cinnamon, and optional vanilla extract in a bowl until well combined.

Roll Out Dough: Punch down risen dough, roll into a rectangle about ¼ inch thick, spread the filling, and sprinkle crushed cookies if desired.

Cut & Second Rise: Roll into a log, cut into 1½ inch pieces, place in a greased baking dish, cover, and let rise for 20-30 minutes.

Bake: Preheat oven to 375°F (190°C) and bake for 20-23 minutes until golden brown.

Make Icing: Mix 8 oz of vegan cream cheese, 1 ½ cups of powdered sugar, and ¼ cup of melted cookie butter, adjusting the consistency with dairy-free milk.

Serve: Spread the icing over warm rolls and enjoy!