In a small bowl, blend the softened butter, brown sugar, and ground cinnamon until smooth and well combined. Set aside.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

In another bowl, gently mix the wet ingredients: buttermilk, the lightly beaten egg, melted butter, and vanilla extract.

Carefully pour the wet mixture into the dry ingredients. Gently fold the batter until just combined. Allow the batter to rest for about 10 minutes.

Preheat your griddle or non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake and drizzle with cinnamon swirl mixture. Cook for 2-3 minutes, flip, and cook for another 1-2 minutes until golden brown.

In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and mix in milk or heavy cream until pourable. Stir in vanilla extract and a pinch of salt.

Stack the pancakes on plates, drizzle with cream cheese glaze, and serve immediately.