Prepare the cinnamon filling first. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (Let it rest for at least 20 minutes. You want it thick, not liquidy.)
Prepare the pancake batter or use a boxed mix and prepare according to package. In a medium bowl whisk flour, baking powder, and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
Prepare Cream Cheese glaze. 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 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, 1-2 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. Enjoy!