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

In another bowl, whisk together flour, baking powder, and salt. Mix milk, vegetable oil, and beaten egg in a separate bowl. Combine wet and dry ingredients gently.

In a microwave-safe bowl, combine cream cheese and melted butter, heat for 30 seconds, whisk until smooth, then add powdered sugar and vanilla.

Preheat a skillet over low heat, pour in batter, and pipe cinnamon filling on top. Cook until bubbles form, flip, and cook until golden brown.

Stack pancakes on a plate, drizzle with cream cheese glaze, and serve warm.