Cinnamon Roll Cake

Instructions

1. Prepare the Batter
   Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, mix milk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
2. Create the Cinnamon Swirl
   Pour the batter into the prepared baking pan. In a small bowl, mix together brown sugar and cinnamon. Sprinkle this mixture evenly over the batter. Using a knife or spatula, swirl the cinnamon sugar into the batter with a figure-eight motion to create a marbled effect.
3. Bake to Perfection
   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch. Allow the cake to cool for about 15 minutes before adding the glaze.
4. Prepare the Cream Cheese Glaze
   In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar gradually, mixing until incorporated. Stir in vanilla extract and add milk one tablespoon at a time until the glaze reaches a pourable consistency. If the mixture is too thick, add more milk; if too thin, add more powdered sugar.
5. Apply the Glaze
   While the cake is still warm but not hot, pour the cream cheese glaze over the top, allowing it to drip down the sides and into the cinnamon swirls. Use a spatula to spread the glaze evenly if needed.
6. Serve and Enjoy
   Allow the glaze to set for about 10 minutes before slicing. Serve warm or at room temperature. For the best experience, slightly warm individual slices before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.