Make the cinnamon filling by combining melted butter, brown sugar, and cinnamon in a medium bowl. Transfer the mixture to a small resealable plastic bag and set aside for 10 to 15 minutes to thicken slightly.

Prepare the pancake batter by whisking flour, baking powder, and salt in a medium bowl. Stir in milk, vegetable oil, and beaten egg just until combined. Some lumps are okay.

For the glaze, melt butter and cream cheese together in a microwave-safe bowl. Whisk until smooth, then add powdered sugar and vanilla extract, mixing well. Set aside.

Heat a large skillet or griddle over low heat and lightly grease it. Pour about ½ cup of batter onto the surface.

Snip a small corner off the cinnamon filling bag and pipe a spiral of the filling onto the pancake batter.

When bubbles form on the pancake’s surface, carefully flip and cook the other side until golden brown, about 1 to 2 minutes. Transfer cooked pancakes to a baking sheet and keep warm in a low oven.

Repeat with remaining batter and filling.

Serve pancakes topped with warm cream cheese glaze.