1. Pre-heat oven to 350F (conventional, no fan) and line a 9" springform pan with parchment paper and oil / baking spray
2. For the cake, start by adding the sugar, vegetable oil, egg, vanilla bean pasta, heavy cream, buttermilk and boiling water to a bowl. Use a whisk to mix the ingredients until combined and smooth
3. Sift in the flour, baking soda, baking powder and salt. Use the same whisk to mix the ingredients slowly and gently, until the flour is just combined and no lumps remain. Do not overmix the batter
4. Pour the cake batter into the prepared springform pan
5. Make the cinnamon sugar mixture by mixing together the melted butter, brown sugar, cinnamon and salt until a sandy mixture forms (there shouldn't be any lumps of sugar). Transfer the mixture into a piping bag, and snip the tip (about 1/4" wide cut)
6. Carefully pipe a swirl of the cinnamon sugar mixture directly onto the cake batter in the springform pan, giving it the look of a cinnamon roll. You can go over on spots if needed, and try to use up all of the cinnamon sugar mixture
7. Carefully lift the pan and place it in the pre-heated oven to bake for 32-35 minutes, until the cake is golden brown on top and a toothpick inserted in the middle comes out with light, moist crumbs on it. Let the cake cool in the pan for 15 minutes
8. In the meanwhile, prepare the cream cheese icing. Add the cream cheese, melted butter, heavy cream and vanilla to a bowl, and mix until combined and no lumps remain (you can do this by hand or use a hand mixer). Sift in the powdered sugar and mix to combine
9. Carefully remove the cake from the springform pan and transfer it to your serving stand. Pour the cream cheese icing on top of the cake and spread it out - the warmth of the cake will allow it to spread easily and drip down the sides
10. Slice, serve and enjoy!

Video Tutorial:

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