Irresistible Cinnamon Roll Cake

INGREDIENTS:

For the Cake:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup milk
2 eggs
4 teaspoons baking powder
1/2 teaspoon salt

For the Cinnamon Swirl:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 tablespoon ground cinnamon

For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–4 tablespoons milk (adjust for desired consistency)

DIRECTIONS:

Preheat and Prep:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan.
Make the Cake Batter:
In a large bowl, mix together the flour, granulated sugar, melted butter, milk, eggs, baking powder, and salt until smooth.
Pour the batter into the prepared baking pan.
Create the Cinnamon Swirl:
In a small bowl, mix together the softened butter, brown sugar, and cinnamon.
Drop spoonfuls of the cinnamon mixture onto the cake batter.
Use a knife to swirl the cinnamon mixture through the batter, creating a marbled effect.
Bake:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Frosting:
While the cake is baking, beat together the cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and spreadable. Adjust the milk as needed to achieve your desired consistency.
Frost and Serve:
Allow the cake to cool completely before frosting.
Spread the cream cheese frosting evenly over the top of the cake.
Serve and enjoy!