In a small bowl, combine 4 tablespoons of melted butter, ½ cup of light brown sugar, and 1 tablespoon of ground cinnamon. Mix until well blended. Transfer this mixture to a zip-top bag and allow it to thicken for 10-15 minutes at room temperature.

In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add 1 ¼ cups of milk, 2 tablespoons of vegetable oil, and 1 beaten large egg. Stir gently until just combined.

In a saucepan over low heat, melt 4 tablespoons of butter and 4 ounces of cream cheese together, stirring until smooth. Remove from heat and whisk in 1 cup of powdered sugar and 1 teaspoon of vanilla extract until fully combined.

Preheat a non-stick skillet or griddle over low heat. Pour ½ cup of pancake batter onto the skillet; carefully squeeze a spiral of the cinnamon filling on top of the batter. Cook for 2-3 minutes until bubbles form.

Once bubbles appear, carefully flip the pancake and cook for an additional 1-2 minutes until golden brown. Keep cooked pancakes warm in the oven set to 200°F while you continue to cook the remaining batter.

Stack warm Cinnamon Roll Pancakes on a serving plate and generously drizzle the cream cheese glaze over the top. Optionally, add whipped cream or fresh fruit.