• Preheat oven to 325°F. Spray a 10-inch bundt pan with baking spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter, mixing on medium speed until smooth, about 3 minutes.
• Gradually add the granulated sugar. Continue mixing until the mixture is light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract.
• With the mixer on low speed, gradually add the cake flour, mixing until just combined. Then, gradually add the buttermilk, mixing until just combined.
• Pour half of the batter into the prepared bundt pan, spreading it evenly.
• In a small bowl, combine the light brown sugar and cinnamon. Sprinkle this mixture evenly over the batter in the pan.
• Carefully pour the remaining batter over the cinnamon mixture, spreading it to cover as much of the cinnamon layer as possible.
• Bake for 75-80 minutes, checking for doneness at 1 hour. The cake is done when a toothpick inserted into the center comes out with a few crumbs but no wet batter. The crust should be a dark golden brown around the edges and lighter in the center.
• Allow the cake to cool to room temperature in the pan, then invert it onto a serving plate.

Topping

• In a medium bowl, whisk together the confectioners' sugar, whole milk, and vanilla extract until smooth and pourable. Adjust the milk if needed to reach a drizzle consistency.
• Drizzle the glaze over the cooled cake, allowing it to run down the sides.