In a medium bowl, combine the melted butter, brown sugar, and ground cinnamon to create a thick mixture. Transfer this mixture into a ziplock bag and let it thicken at room temperature for 10-15 minutes.

In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Gently fold in your milk, vegetable oil, and beaten egg, stirring just until mixed.

In a microwave-safe bowl, heat the cream cheese and melted butter for 20-30 seconds until warmed. Whisk until smooth, then blend in the powdered sugar and vanilla until creamy.

Preheat a large non-stick skillet over low heat. Pour ½ cup of batter onto the skillet, pipe a swirl of cinnamon filling on top, and cook until bubbles form. Flip and cook until golden brown.

Stack the pancakes on a plate, drizzle with glaze, and serve warm, enjoying the delightful blend of flavors.