In a mixing bowl, combine melted butter, brown sugar, and ground cinnamon to create the filling. Pour this into a ziplock bag and seal tightly, allowing it to thicken for 10-15 minutes.

In another large mixing bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and the beaten egg, stirring gently until just mixed. This helps keep the pancake batter fluffy.

Combine cream cheese and melted butter in a small saucepan over low heat until smooth. Gradually whisk in powdered sugar and vanilla extract until lump-free to create the glaze.

Preheat a non-stick skillet over low heat. Pour ½ cup of the pancake batter and immediately pipe the thickened cinnamon filling in a swirl pattern on top. Cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.

Stack warm pancakes on a plate, drizzling generously with the creamy glaze. Optionally, dust with powdered sugar or sprinkle with chopped nuts.