In a bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined. Transfer this mixture into a ziplock bag and set it aside to thicken for 10-15 minutes.

In a large mixing bowl, whisk together the flour, baking powder, and salt until well blended. Then, add the milk, vegetable oil, and beaten egg to the dry ingredients. Stir gently until just combined.

In a microwave-safe bowl, heat the cream cheese and melted butter for about 20-30 seconds, or until warm. Whisk until smooth and gradually add the powdered sugar and vanilla extract, stirring until creamy.

Preheat a non-stick skillet over low heat. Pour ½ cup of pancake batter onto the skillet and pipe the cinnamon filling in a swirl pattern on top. Cook until small bubbles form, then flip and cook until golden brown.

Stack your pancakes on a serving plate, drizzle with the glaze, and serve immediately.