In a medium bowl, combine melted butter, light brown sugar, and ground cinnamon until blended. Transfer this mixture into a zip-top bag and let it sit at room temperature for 10-15 minutes.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add milk, vegetable oil, and a beaten egg, stirring gently until just combined.

In a saucepan over low heat, melt together cream cheese and butter until smooth. Gradually whisk in powdered sugar and vanilla extract until creamy.

Heat a non-stick skillet over low to medium-low heat. Pour 1/2 cup of pancake batter onto the skillet and allow it to spread. Squeeze a spiral pattern of cinnamon filling over the batter.

Once bubbles form on the surface, carefully flip the pancake using a spatula. Cook until lightly browned and cooked through.

Drizzle the warmed cream cheese glaze generously over each stack and serve with fresh fruit or whipped cream.