Prepare the filling: In a medium bowl, mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a small zip-top bag and snip off a tiny corner. Set aside.

Make the glaze: Whisk butter and cream cheese together until smooth. Stir in powdered sugar and vanilla. Add milk 1 teaspoon at a time until a pourable consistency is reached.

Make the batter: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk buttermilk, egg, oil, and vanilla.

Combine wet and dry ingredients, stirring just until combined. Do not overmix.

Heat a skillet over medium-low heat and grease lightly. Pour 1/2 cup batter onto skillet.

Immediately pipe the cinnamon filling in a spiral starting from the center of the pancake.

Cook until bubbles form (2-3 mins). Flip carefully and cook 1-2 minutes on the other side. Wipe pan clean between batches.

Serve warm topped with cream cheese glaze.