• In a medium bowl, mix the melted butter, brown sugar, and ground cinnamon. Once mixed, scoop the filling into a small zip bag and set it aside to rest for 10 to 15 minutes.
• In another medium bowl, combine the flour, baking powder, and salt.
• Add the milk, vegetable oil, and beaten egg, whisking just until the batter is moistened; a few small lumps are perfectly fine.
• If you choose to use a boxed pancake mix, prepare it according to the package directions.
• In a microwave-safe bowl, melt the butter and cream cheese together.
• Whisk until smooth, then mix in the powdered sugar and vanilla extract. Set this glaze aside for later use.

Cook the Pancakes

• Heat a large skillet or griddle over low heat and spray it with non-stick cooking spray.
• Pour about ½ cup of pancake batter onto the skillet.
• Snip the corner of your bag with the cinnamon filling and squeeze a spiral onto the top of the pancake.

Flip and Serve

• When bubbles form on the surface, flip the pancake carefully with a spatula.
• Cook until lightly browned on the underside, about 1 to 2 minutes.
• Transfer the pancakes to a baking sheet to keep warm in the oven while you finish the rest.
• When ready to enjoy, spoon the warmed cream cheese glaze over each pancake.