Cinnamon Roll Cake

Cinnamon Roll Cake Cake: 1 (15.25 oz.) box vanilla cake mix (could use white or yellow mix as well) 1 (3.4 oz.) package vanilla instant pudding mix 4 eggs 1 cup whole milk 1/2 cup vegetable oil 1/2 cup sour cream or plain Greek yogurt 1/4 cup (1/2 stick) unsalted butter 1/3 cup brown sugar 1 tablespoon cinnamon 1 teaspoon vanilla extract Icing: 1 (8 oz.) package cream cheese, room temperature 1 1/2 cups powdered sugar 1 cup warm milk, plus more, if needed 1 teaspoon vanilla extract Preheat oven to 350º F and lightly grease a 13x18-inch dish with non-stick spray. In a large bowl or mixer, whisk together vanilla cake mix and instant pudding mix together until combined, then beat in eggs, one at a time, oil, milk, sour cream (or yogurt, if using) and vanilla extract. Once batter comes together (without over-mixing), pour into baking sheet. In a microwaveable bowl, combine butter, brown sugar and cinnamon, and microwave until melted and smooth. Pour mixture over cake batter, then use a knife to swirl mixture into cake. Be careful not to swirl mixture too much, or it won’t look as marbled. Place baking sheet in oven and bake for 20-22 minutes, or until toothpick inserted in center comes out clean. While cake bakes, in a bowl or mixer, beat together cream cheese, powdered sugar and vanilla extract, then gradually beat in milk until desired consistency is reached. Remove cake from oven and let cool 10-15 minutes before pouring icing over. Slice, serve and enjoy!