In a small bowl, combine melted butter, brown sugar, and ground cinnamon until well mixed. Transfer this mixture into a ziplock bag and let it sit at room temperature for 10–15 minutes to thicken slightly.

In a large mixing bowl, whisk together flour, baking powder, and salt until fully combined. Add the milk, vegetable oil, and beaten egg, stirring gently until just combined.

In a microwave-safe bowl, combine cream cheese and melted butter, warming it for about 20 seconds. Whisk until smooth and creamy, then stir in powdered sugar and vanilla extract.

Preheat a non-stick skillet or griddle over medium heat, about 350°F (175°C). Pour ½ cup of pancake batter onto the skillet and pipe the cinnamon filling onto each pancake.

Cook until golden brown, then stack pancakes on a warm plate and drizzle with the creamy glaze.