Preheat the oven to 350°F (175°C). Spray a Bundt pan generously with nonstick cooking spray.

Make the cake batter: In a large bowl, combine the vanilla cake mix, eggs, oil, buttermilk, and vanilla extract. Beat using a hand or stand mixer until well blended and thick. Set aside.

Make the cinnamon swirl: In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter until fully combined.

Assemble the cake: Pour half of the cake batter into the prepared Bundt pan. Spoon over half of the cinnamon swirl mixture. Use a skewer or toothpick to gently swirl the cinnamon into the batter. Repeat with the remaining batter and swirl mixture.

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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Let the cake cool in the pan for 15 minutes.

Invert the cake onto a serving plate and let cool completely.

Make the cream cheese glaze: Beat the softened cream cheese and butter together until smooth. Add vanilla and powdered sugar and beat until a thick frosting forms. (If too thick, microwave for 20 seconds or add 1 tablespoon milk.)

Transfer glaze to a piping or zipper bag. Snip the tip and drizzle over the cake in a zigzag pattern.

Add cinnamon sugar: Before the glaze sets, mix the cinnamon and sugar together and sprinkle over the glaze to finish.

Serve immediately or refrigerate for up to 4 days.