Step 1: Prepare Cinnamon Filling. In a small bowl, mix together melted butter, brown sugar, and ground cinnamon until combined. Transfer this mixture into a ziplock bag, sealing it tightly. Allow the filling to thicken slightly at room temperature while you prepare the pancake batter.

Step 2: Make Pancake Batter. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. In a separate bowl, mix the milk, vegetable oil, and egg until smooth. Gradually incorporate the wet ingredients into the dry, stirring gently until just combined; a few lumps are okay for fluffiness.

Step 3: Make Glaze. In a microwave-safe bowl, combine cream cheese and melted butter. Heat in the microwave for about 30 seconds, then whisk until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing thoroughly to achieve your desired glaze consistency. Set aside while you cook the pancakes.

Step 4: Cook Pancakes. Preheat a non-stick skillet over medium heat (about 350°F). Lightly grease the skillet with cooking spray or a little oil. Pour about 1/4 cup of pancake batter onto the skillet, then cut a small corner of the ziplock bag containing the cinnamon filling and pipe a swirl into the center of each pancake. Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.

Step 5: Serve. Stack your beautiful cinnamon roll pancakes on a plate, and generously drizzle them with the cream cheese glaze. Consider adding powdered sugar or chopped nuts as optional toppings.