Cinnamon Roll Cake with Cheesecake Drizzle

Making the dough:
Mix the yeast with 1 tbsp of the sugar in the lukewarm milk and let it rest for 5 minutes.
Put the flour and the rest of the sugar in a mixing bowl. Add the milk with yeast and the eggs.
Knead with a dough hook for 5 minutes, scraping everything down to the bottom of the bowl with a spatula in between.
Add the salt and butter and knead for another 10 minutes until you have a smooth and elastic dough.
Dust your work surface with flour and turn the dough out onto it. Cover with the mixing bowl and let it rest for 20 minutes.

Preparing the cinnamon filling:
Mix the brown sugar, cinnamon, and melted butter into a smooth paste.

Shaping the cake:
Knead the dough briefly with a bit of flour and roll it out into a rectangular sheet about 4 mm thick. Make sure the bottom doesn't stick to your work surface.
Spread the dough evenly with the cinnamon filling.
Cut it into 4 long strips.
Loosely roll the first strip and place it in the center of a round baking pan (lined with parchment paper).
Wrap the other strips around it to form a large roll.
Click the edge of the baking pan on and pour the lukewarm cream over it.
Let the dough rise until it has doubled in volume.

Baking:
Preheat the oven to 180-185°C.
Cover the baking pan with a silicone mat and a rack so the roll bakes evenly (this can also be done without a mat).
Bake for 30 minutes, until golden brown and cooked through.

Making the cheesecake drizzle:
Mix the cream cheese, maple syrup, vanilla extract, powdered sugar, and salt until smooth.

Finishing touches:
Remove the cinnamon roll cake from the baking pan and place it on a rack.
If you used a baking mat, turn the cake upside down so the bottom is now the top.
Drizzle with the cheesecake drizzle and sprinkle with chopped pecans.

Serving:
The best way to enjoy this cinnamon roll cake is warm.
If you make it in advance, warm it briefly in the oven and only then add the topping.