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Prep a 9x9 baking pan with greased parchment paper.
Preheat the oven to 350F.
In a mixing bowl, cream the butter and sugar together until the mixture is light and fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the butter mixture. Mix until just combined to avoid overworking the dough.
Press about ⅔ of the dough into the pan, and reserve the remaining dough for the top layer.
Refrigerate the crust for about 15-30 minutes before baking.
Bake the crust in the preheated oven for about 15 minutes, until it's very lightly golden and is no longer shiny on top. Do bake until golden brown.
Cream all the filling ingredients together in a small bowl.
Spread the cinnamon roll filling on top of the shortbread. It's ok if it starts melting.
Create flat clusters of the remaining shortbread dough at about ⅛ thickness and place on top of the filling to loosely form a lid.
Sprinkle a tablespoon of turbinado sugar on top.
Bake on 350F for about 30-35 minutes. Let cool enough to add the frosting.
Mix all the frosting ingredients together using a whisk or electric mixer. Spread on top of the bars.