In a medium bowl, stir together the butter, brown sugar, and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir, and add in vanilla extract. Set the pan aside while you make the pancakes.

In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is moistened (a few small lumps are fine).

Heat a large, nonstick skillet over medium heat and spray with nonstick spray. Use an ice cream scoop (or ⅓ cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4 inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.