In a medium bowl, mix together 4 tablespoons of melted butter, ½ cup of brown sugar, and 1 tablespoon of ground cinnamon until combined. Transfer to a ziplock bag and let sit at room temperature for 10-15 minutes.

In a large mixing bowl, whisk together 1 ½ cups of flour, 2 teaspoons of baking powder, and a pinch of salt. In another bowl, mix 1 ¼ cups of milk, 2 tablespoons of vegetable oil, and 1 egg. Gradually fold wet into dry until just blended.

Heat 4 ounces of cream cheese and 2 tablespoons of melted butter in a small saucepan over low heat. Remove from heat and whisk in 1 cup of powdered sugar and 1 teaspoon of vanilla until smooth.

Preheat a nonstick skillet over low heat for about 5 minutes. Pour ½ cup of pancake batter onto the skillet and pipe a swirl of the cinnamon filling on top. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden.

Stack pancakes on a serving plate and drizzle with cream cheese glaze. Add powdered sugar, nuts, or fresh berries if desired.