In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Transfer the cinnamon mixture into a zip bag and set aside.

In a large bowl, combine the flour, baking powder, and salt. Make a well in the middle and add the milk, egg, melted butter, and vanilla. Use a fork to whisk the egg into the milk, then combine the other ingredients. Mix the batter from the outside of the bowl in, until it’s just combined.

In a microwave-safe bowl, place the cream cheese and butter. Microwave for 30 seconds to melt them, adding more time (if needed) in 15-second increments, mixing to combine each time. Once melted, add the powdered sugar and vanilla, and set aside.

Heat a non-stick pan or griddle over medium heat. Once hot, grease it and immediately pour ⅓ to ½ cup of batter per pancake, using the back of the scoop to spread it out. Snip the tip of the cinnamon filling bag and squeeze the cinnamon in a spiral swirl on top of the pancake. Cook the first side for 2 minutes, and when the edges are defined and some bubbles have formed, flip the pancakes over and cook the second side for 1 to 2 more minutes. Remove them from the pan onto a plate. Wipe down the griddle with a damp cloth or quickly rinse the pan between batches to remove any leftover cinnamon sugar. Repeat the process with the remaining batter and cinnamon roll filling.

Stack a couple of pancakes and drizzle some warm cream cheese mixture over the tops.