In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off. This will make it easy to swirl it into the pancakes later. Set it aside for now.

In a medium bowl, whisk the pancake mix, milk, egg, and vanilla extract until smooth. Be careful not to overmix—just stir until no lumps remain. Let the batter rest for a couple of minutes while you heat your skillet or griddle.

Place a nonstick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Once the surface is hot, you’re ready to cook the pancakes.

Pour about ¼ cup of pancake batter onto the skillet for each pancake. Immediately pipe a swirl of the cinnamon mixture onto the batter, starting from the center and working outward. Be careful not to get too close to the edges.

Cook the pancake for about 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake gently and cook for another 1 to 2 minutes on the other side. The cinnamon swirl will caramelize slightly, creating a delicious, sticky texture.

While the pancakes are cooking, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time, until it reaches the consistency you like.

Stack the pancakes on a plate and drizzle generously with the cream cheese glaze. Serve warm, and watch everyone’s eyes light up with joy!