To make the cake, place a rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9-inch round cake pans. Line the bottom with a round of parchment paper, grease and flour. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (you can also use a large bowl and electric hand beaters) cream together butter and sugar until light and fluffy, about 3 to 5 minutes.
Stop the mixer and and scrape down the sides of the bowl. Beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
In a medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients all at once to the butter and egg mixture and beat on low until just combined. Add the buttermilk and beat on low for 1 minute. Use a spatula to ensure that all of the ingredients are well combined and no dry pockets are hidden at the bottom of the bowl.
To make the cinnamon syrup, stir together butter, brown sugar, cinnamon, and salt until glossy and well combined.
Pour batter into prepared pan. Pour cinnamon syrup over the cake batter and use a butter knife to swirl into the cake, leaving large streaks in and on top of the cake.
Bake for 25 – 30 minutes or until cooked through and the top springs back lightly when touch. Test the cake by inserted a skewer into the center of the cake. Cake is done when just a few crumbs are left on the skewer.
Remove from the oven and allow to cool in the pan completely. Invert onto a wire rack or serving plate.
To make cream cheese frosting, beat together softened butter, cream cheese, powdered sugar, salt, and vanilla until smooth.
Frost with cream cheese frosting, sprinkle with bacon and drizzle with maple syrup.