In a small bowl, mix ¼ cup melted butter, ½ cup brown sugar, and 1 tablespoon ground cinnamon until combined. Transfer the mixture into a ziplock bag, sealing it tightly. Allow the filling to sit at room temperature for about 10–15 minutes to thicken slightly.

In a large mixing bowl, whisk together 1 ½ cups flour, 2 tablespoons baking powder, and ½ teaspoon salt. Gently stir in 1 ¼ cups milk, 2 tablespoons vegetable oil, and 1 beaten egg until just combined; the batter should remain lumpy.

In a medium saucepan over low heat, combine 4 ounces of cream cheese and 2 tablespoons of melted butter. Stir until the cream cheese softens, then gradually whisk in 1 cup of powdered sugar and 1 teaspoon vanilla extract until smooth. Remove from heat.

Preheat a skillet or griddle over low heat (about 325°F). Lightly grease the surface. Pour ½ cup of pancake batter onto the skillet, pipe a swirl of cinnamon filling on top, and cook until bubbles form, about 3–4 minutes. Flip and cook for an additional 2–3 minutes until golden brown.

Stack your warm Cinnamon Roll Pancakes, drizzle with cream cheese glaze, and sprinkle with powdered sugar or nuts as desired.