Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper.

In a mixing bowl, cream together 1 cup butter, softened and ¾ cup superfine white sugar until light and fluffy. Add 1 tablespoon pure vanilla extract and mix until fully incorporated.

In a separate bowl, whisk together 2 ½ cups all-purpose flour and ¼ teaspoon salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.

Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Refrigerate the crust for 15-30 minutes before baking.

Place the pan in the preheated oven and bake for about 15 minutes, until it's very lightly golden and no longer shiny on top. Allow crust to cool slightly while prepping the filling.

In a small bowl, cream together ¼ cup softened butter, ½ cup brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla extract until combined.

Drop the cinnamon roll filling by the spoonful onto the partially baked shortbread crust and spread evenly.

Roll out the remaining shortbread dough or use your hands to create flat discs about ⅛ inch thick. Place flat clusters of dough on top of the filling to loosely form a lid. Sprinkle 1 tablespoon turbinado sugar over the top.

Bake the assembled bars at 350°F for about 30-35 minutes, until the top is golden brown and the filling is bubbling.

Allow the bars to cool slightly before adding the frosting.

In a mixing bowl, combine ¼ cup cream cheese, ½ cup softened butter, 1 cup powdered sugar, and 2 teaspoons vanilla extract. Mix until smooth and creamy.

Once the bars have cooled slightly, spread the cinnamon roll frosting evenly over the top.

Slice the bars into squares and indulge in the heavenly combination of shortbread and cinnamon roll flavors.