In a small bowl, combine melted butter, brown sugar, and ground cinnamon to create a thick filling.

Transfer this mixture to a ziplock bag and seal it well, allowing it to thicken for about 10-15 minutes.

In a large bowl, whisk together the flour, baking powder, and salt.

In another bowl, mix the milk, vegetable oil, and egg until well combined.

Gradually stir the wet ingredients into the dry ingredients, mixing just until everything is incorporated; be careful not to overmix.

In a microwave-safe bowl, add the cream cheese and melted butter.

Heat for about 20-30 seconds until softened, then whisk until smooth.

Gradually blend in the powdered sugar and vanilla extract, mixing until creamy and lump-free.

Preheat a non-stick skillet or griddle over low heat.

Pour ½ cup of pancake batter onto the skillet, then pipe a swirl of cinnamon filling on top.

Cook for 2-3 minutes until bubbles form and edges look set, then flip and cook for another 1-2 minutes until golden brown.

Stack the pancakes on a warm plate and drizzle with cream cheese glaze.

Optional: Add powdered sugar or nuts for an extra special touch.