In a small bowl, mix together melted butter, light brown sugar, and ground cinnamon until well combined. Transfer to a zip-top bag and let rest for 10-15 minutes.

In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. In a separate bowl, mix milk, vegetable oil, and beaten egg. Fold wet ingredients into dry ingredients until just moistened.

In a saucepan over low heat, combine cream cheese and butter, stirring until smooth. Gradually add powdered sugar and vanilla extract, whisking until creamy.

Preheat a non-stick skillet over low heat. Pour ½ cup of pancake batter into the skillet and pipe a swirl of cinnamon filling over the top. Cook until bubbles form, then flip and cook until lightly browned.

Stack warm pancakes and drizzle with cream cheese glaze. Serve fresh for best texture.