Cinnamon Roll Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform or Bundt pan and line the bottom with parchment paper.
2. Beat softened butter and granulated sugar in a bowl until pale and fluffy.
3. Add eggs one at a time, then stir in the vanilla extract.
4. Alternately fold in the flour mixture (flour, baking powder, salt) and the whole milk, mixing until just combined.
5. In a separate bowl, stir together melted butter, dark brown sugar, and ground cinnamon until a thick paste forms.
6. Pour half of the cake batter into the prepared pan. Drop dollops of the cinnamon paste across the center, then top with the remaining batter.
7. Use a butter knife or skewer to gently swirl the cinnamon paste into the batter without over-mixing.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. While the cake cools, beat cream cheese and softened butter together until smooth.
10. Slowly mix in powdered sugar and vanilla extract.
11. Stir in heavy cream one tablespoon at a time until the frosting is spreadable but holds its shape.
12. Allow the cake to cool for at least 20 minutes before applying the cream cheese frosting.