• Preheat oven to 350 grease a cookie sheet.
• To make the cinnamon filling, combine the brown sugar and cinnamon in a medium sized bowl.
• Add the melted butter and mix until combined. Set aside.
• To make the cake batter, combine the sugar and butter to a large mixer bowl and beat on medium speed until light in color and fluffy, 3-4 minutes. Make sure you beat it in order to give the right texture
• Add the sour cream and mix until well incorporated.
• Add the milk and mix until well incorporated.
• Add the eggs and vanilla extract and mix until smooth.
• Combine the dry ingredients in a separate bowl.
• Add the dry ingredients to the batter and mix until smooth.
• Pour the batter into the prepared pan and spread into an even layer.
• Drizzle the cinnamon sugar mixture over the top of the cake. It will cover most of the top of the cake.
• 12. Use a toothpick to swirl the cinnamon mixture around. the swirls will be hard to see
• Bake the cake for 22-24 minutes, or until a toothpick inserted comes out with a few crumbs, then remove from the oven to cool.

Icing

• To make the icing, combine all the icing ingredients except for the powdered sugar and cream cheese in a small sauce pan.
• Heat on low heat until the sugar is melted, then turn heat to medium to bring to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
• Using a hand mixer, beat in the cream cheese and the powdered sugar and allow to cool slightly and thicken.
• Pour the icing evenly over the cake.
• Serve warm.