Well Made by Kiley

Preheat oven to 350F. Grease a mini bundt cake pan with nonstick cooking spray.
*You can alternatively make into muffins! Preheat oven to 375F and spray a 12-cup muffin pan with nonstick cooking spray, or line.*
Start by making the batter. In a medium bowl, whisk together the all of the dry ingredients. Set aside.
In a separate large bowl, cream together the butter and sugars until creamy.
Add eggs, and whisk until fully incorporated. Then, add in the rest of the wet ingredients. Beat again until smooth. Add the dry ingredients to the wet, and beat until batter is smooth. Set aside.
Make your cinnamon filling by mixing the sugar and cinnamon in a small bowl.
Start by filling each bundt cavity (or muffin section) 1/3 of the way, then spread. Sprinkle ~1 tbsp of the cinnamon mixture all over the surface. Then, divide the rest of the batter evenly among the bundt cavities (or muffin section) to fill to 3/4 of the way. Use a small spatula or spoon to spread and smooth out the top.
For mini bundts, bake at 350F for 15-18 minutes.
For muffins, bake at 375F for 15-17 minutes, or until a toothpick inserted into the middle comes out clean.
While baking, make the cream cheese filling by beating together all of the ingredients in a large bowl.
Remove from the oven and allow to cool for 10 minutes, and then invert onto a wire cooling rack.
Once slightly cooled, pour the cream cheese filling/glaze into the middle hole of the mini bundts. For muffins, drizzle on top.
Serve with a dusting of powdered sugar if desired.
Enjoy!