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 (make a very small hole) 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. If you don’t, the residue will burn the next batch. 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.