Prepare the Cinnamon Filling:

In a medium bowl, mix together the melted butter, brown sugar, and cinnamon. Mix until everything is smooth and incorporated. Now place the filling in a small plastic bag, seal it, and set it aside for later.

Make the Glaze:

Melt the butter in a small saucepan over low heat. Once melted, stir in the cream cheese, powdered sugar, and vanilla. Continue whisking till the glaze is smooth. And remove the mixture from the heat and allow to cool a little while you are getting ready to drizzle on top of pancakes.

Prepare the Pancakes:

In a bowl, whisk the flour, baking powder and salt. In another bowl, combine the milk, egg and oil with a whisk. In a separate bowl, slowly pour the wet into the dry and stir gently until just combined. Be careful not to overmix, as this will yield dense pancakes.

Cook the Pancakes:

Grease a skillet or frying pan with non-stick spray and heat over medium-low. Turn up the temperature to medium low over the frying pan, then pour about 1/2 cup of pancake batter into the skillet and allow it to spread out to a round shape. As the pancake cooks, look out for small bubbles forming on its surface, over which point you'll want to snip off a small corner of the cinnamon filling bag. Gently spoon a swirl of the filling into the center of the pancake, taking care not to touch the sides. Flip the pancake (using a wide spatula) when golden brown on both sides and cook for another minute or so.