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Whisk the ¼ cup melted butter, ⅓ cup brown sugar, and 1 ½ tsp ground cinnamon in a small bowl, then transfer to a ziplock or piping bag. Set aside.
In a large bowl, whisk the ¼ cup melted butter, 1 cup milk, 1 egg, and 2 tsp vanilla until well combined.
In a separate smaller bowl, mix the 1 ⅓ cups flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt, then pour this dry mixture into the wet and fold together, taking care not to over-mix.
Heat your skillet or griddle over medium-high heat then lightly grease with butter. Add ~¼ cup of batter for each pancake and immediately pipe a cinnamon swirl onto it using the ziplock or piping bag. Cook until bubbles appear on top and the bottom is golden, then flip and cook the other side until golden. Repeat the process until all the batter is done, making sure to grease with butter each time.
Mix the 2 tbsp softened butter, ¼ cup softened cream cheese, ¾ cup powdered sugar, 1 tsp vanilla, and a splash of milk in a small bowl to make the cream cheese icing. Spread or pipe it onto the pancakes.