In a medium bowl, combine the melted butter, brown sugar, and ground cinnamon until smooth. Transfer to a ziplock bag and let thicken for 10-15 minutes.

In a large bowl, whisk together the flour, baking powder, and salt until combined. Stir in the milk, vegetable oil, and beaten egg until just incorporated.

In a microwave-safe bowl, combine cream cheese and melted butter. Heat in short intervals, stirring until warm and creamy. Blend in powdered sugar and vanilla extract.

Preheat a non-stick skillet over low heat. Pour about ½ cup of batter into the skillet, pipe cinnamon filling into spirals. Cook until bubbles form, then flip and cook until golden brown.

Stack pancakes on a plate, drizzle with cream cheese glaze, and add powdered sugar or nuts if desired.