In a mixing bowl, combine melted butter, brown sugar, and ground cinnamon, stirring until smooth. Transfer to a ziplock bag and let thicken for 10-15 minutes.

In a large bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg, mixing gently.

In a microwave-safe bowl, combine cream cheese and melted butter. Microwave for 20-30 seconds. Whisk until smooth and stir in powdered sugar and vanilla.

Preheat a non-stick skillet over low-medium heat. Pour ½ cup pancake batter into skillet. Pipe cinnamon filling on top. Cook until bubbles form, flip, and cook until golden.

Stack pancakes, drizzle with cream cheese glaze, and optionally dust with powdered sugar or chopped nuts.