In a medium bowl, mix together ¼ cup melted butter, ¾ cup brown sugar, and 2 tablespoons ground cinnamon until well combined. Transfer this mixture into a ziplock bag, seal it, and allow it to thicken for 10-15 minutes.

In another large bowl, whisk together 1 ½ cups flour, 2 tablespoons baking powder, and ½ teaspoon salt. Gradually add in 1 ¼ cups milk, 2 tablespoons vegetable oil, and 1 large egg, stirring gently until just combined.

To create the creamy glaze, warm 4 ounces of cream cheese and 2 tablespoons melted butter in the microwave for about 20-30 seconds until softened. Whisk until smooth, then gradually blend in 1 ½ cups powdered sugar and 1 teaspoon vanilla extract.

Preheat a non-stick skillet over low heat. Pour ½ cup of pancake batter onto the skillet and immediately pipe a swirl of the cinnamon filling from the ziplock bag on top. Cook until bubbles form, about 2-3 minutes. Flip gently and cook for an additional 2-3 minutes until golden brown.

Stack pancakes on a plate and generously drizzle the cream cheese glaze over the top. Optionally sprinkle with powdered sugar or chopped nuts. Serve immediately.