Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, allowing some overhang.

In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar for about 3-4 minutes until light and fluffy.

Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract until smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually fold the dry mixture into the wet ingredients.

Press half of the cookie dough into the bottom of the prepared baking pan, creating a slight edge around the sides.

Warm your salted caramel sauce slightly and pour it over the pressed dough, then sprinkle sea salt flakes on top.

Crumble the remaining cookie dough over the caramel layer evenly.

Bake in the preheated oven for 30-35 minutes until edges are golden brown and the center is set but still soft.

Let the bars cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely.

In a medium bowl, whisk the powdered sugar, whole milk, ground cinnamon, and vanilla extract until smooth to prepare the glaze.

Drizzle the cinnamon glaze over the cooled cookie bars and allow it to set before cutting into squares for serving.

Slice into squares and serve; these bars are perfect for sharing or enjoying with a cup of coffee or tea.