In a small bowl, mix together melted butter, brown sugar, and cinnamon until well combined. Transfer to a ziplock bag and let sit for 10-15 minutes.

In a large mixing bowl, whisk together the flour, baking powder, and salt until blended. Make a well and add milk, oil, and egg. Mix gently until just combined.

In a saucepan over low heat, combine the cream cheese and melted butter. Stir until warm and smooth, then add powdered sugar and vanilla, whisking until creamy.

Preheat a skillet over medium-low heat. Pour ½ cup batter onto skillet and pipe cinnamon filling on top. Cook for 3-4 minutes, flip and cook until golden brown.

Stack pancakes and drizzle cream cheese glaze over the top. Optionally sprinkle with powdered sugar or chopped nuts.