Cinnamon Roll Bars with Cream Cheese Frosting

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and sea salt.
3. In a separate large bowl, cream the softened butter and monk fruit sweetener until light and aerated. Beat in the egg, Greek yogurt, and vanilla extract until smooth. Avoid using an electric mixer for the dough to keep it from getting tough.
4. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined to ensure a tender crumb.
5. In a small bowl, prepare the cinnamon swirl by mixing coconut sugar, cinnamon, and melted coconut oil until it forms a mahogany-colored paste.
6. Transfer the dough to the pan. Spread the base. Drop dollops of the cinnamon mixture over the dough. Use an offset spatula or knife to swirl the layers together.
7. Bake for 25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
8. Prepare the frosting by beating light cream cheese, powdered monk fruit, almond milk, and vanilla bean paste until velvety. Spread evenly over the cooled bars and slice into 16 squares.