In a medium bowl, mix butter, brown sugar and cinnamon. Set aside for at least 15-20 minutes to allow it to rest and thicken up. I used a small squeeze bottle to apply it so let it rest in there. You can use a ziplock bag just as easily.

In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.

In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake.