1. In a small bowl, stir together the melted butter, brown sugar, cinnamon, and vanilla for the cinnamon swirl until a thick paste forms. Transfer to a small zip top bag or squeeze bottle and set aside to cool and thicken slightly.

2. In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, 3 tablespoons of milk or cream, vanilla, and a pinch of salt. Whisk until silky and pourable, adding the remaining tablespoon of milk only if needed to thin. Set aside.

3. In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, salt, and ground cinnamon until well combined.

4. In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, and vanilla until smooth.

5. Pour the wet ingredients into the dry ingredients and gently whisk just until the batter comes together. A few small lumps are fine; avoid over mixing so the pancakes stay light and fluffy.

6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the hot surface.

7. When small bubbles begin to form on top and the edges look slightly set, snip a tiny corner off the bag of cinnamon swirl filling and pipe a spiral onto each pancake, starting at the center and working outward.

8. Carefully flip each pancake and cook for another 1 to 2 minutes, until the bottom is golden brown and the center is cooked through. Adjust the heat as needed so the cinnamon swirl does not burn.

9. Transfer cooked pancakes to a plate or warm oven while you finish the remaining batter, repeating the swirling and flipping process with each batch.

10. To serve, stack the warm pancakes swirl side up and drizzle generously with the cream cheese glaze. Add maple syrup, chopped nuts, or extra cinnamon on top if desired.