In a mixing bowl, combine melted butter, brown sugar, and ground cinnamon until well mixed. Transfer this mixture to a ziplock bag, sealing it tightly. Let it thicken for 10-15 minutes at room temperature.

In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Then, add in the milk, vegetable oil, and the beaten egg, stirring gently until just combined.

In a microwave-safe bowl, heat the cream cheese and melted butter together for about 20-30 seconds, or until softened. Whisk until smooth, then gradually blend in powdered sugar and vanilla extract.

Preheat a non-stick skillet over low to medium heat. Pour ½ cup of the pancake batter onto the skillet, ensuring to leave space for each pancake. Pipe a swirl of cinnamon filling into the center of the batter.

Cook until bubbles appear on the surface, about 2-3 minutes, then gently flip and cook until golden brown, another 2-3 minutes.

Stack your fluffy Cinnamon Roll Pancakes on a plate and generously drizzle the cream cheese glaze over the top.