In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until fully combined.

Pour the mixture into a small ziplock bag and set aside for later.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk together the milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a bit of butter.

Pour about 1/4 cup of pancake batter onto the skillet.

Once the batter starts to form bubbles on the surface, snip off the corner of the ziplock bag holding the cinnamon sugar mixture. Pipe a swirl of the cinnamon mixture onto the pancake batter.

Cook until bubbles appear on the surface, then flip and cook an additional 1-2 minutes until golden brown. Repeat with remaining batter.

In a medium bowl, beat the cream cheese until fluffy.

Add the powdered sugar, vanilla extract, and milk. Beat until smooth and pourable, adding more milk if needed.

Stack pancakes on a plate and drizzle generously with the cream cheese glaze. Serve immediately.