For the cinnamon filling:

In a medium bowl, stir together butter, brown sugar and cinnamon.

Pour into a zip lock bag and set in the refrigerator until further use.

For the glaze:

In a small bowl, combine butter and cream cheese, stirring until smooth and well combined.

Stir in the powdered sugar and vanilla - incorporate well. (I found it to be somewhat stiff at this point, so I added a couple teaspoons of milk to make it feel like more of a glaze than a frosting.) Set aside.

For the pancakes:

In a medium bowl, mix together the flour, baking powder, and salt.

Whisk the milk, eggs, and oil in to dry ingredients until well combined and add to the flour mixture.

Heat a large, non-stick skillet over medium heat and spray with cooking spray.

Use a 1/4 cup measuring cup and add batter to the skillet, making about 4-inch pancakes.

Retrieve cinnamon filling and massage so as to incorporate any butter that may have separated.

Snip the corner of your baggie and squeeze filling into the open corner.

When your pancakes begin to form bubbles, add the filling in a swirling manner.

Cook pancakes 2-3 minutes or until they begin to turn golden-brown and then flip.

Cook 1-2 minutes until golden brown again.

Flip pancakes onto a plate and serve with a drizzle of glaze.