Combine butter, Domino® Golden Sugar, cream, vanilla extract, and ground cinnamon in a small saucepan. Heat on low until sugar is melted, then turn heat to medium to bring to a boil. Boil for 1 minute, stirring, then remove from heat and immediately pour into a heat-proof glass bowl.
Whisk in Domino® Powdered Sugar and allow to cool just slightly and thicken. If your icing is too thin, add additional Domino® Powdered Sugar until it’s the right consistency to drizzle it. If you find your icing to be too thick, just add a touch more water to thin it back out. It will be a little sticky/stringy, so it’s easier to work with in a squeeze bottle, but a spoon will work for dripping as well. If you'd like to test it before adding it to the cake, turn a glass cup upside down and drizzle some on bottom/side of the cup. If it drips how you'd like it to, it's ready. Keep in mind that the more it cools, the firmer it will get. You want it to be warm, but not too hot.
Drizzle the cinnamon mixture around the outside of the cake. You can also fill in the center, if you like.
Pipe swirls of the remaining cream cheese frosting around the outer top edge of the cake and dust with ground cinnamon.
Refrigerate cake until ready to serve. Cake is best served cool and closer to room temperature, but not cold. Best if eaten within 3-4 days.