Fluffy pancakes stuffed with sweet cinnamon roll filling and topped with a luscious cream cheese glaze for the ultimate breakfast indulgence.

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In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients until just mixed; set aside.
In a small bowl, mix brown sugar, melted butter, and cinnamon to make the filling. Transfer to a piping bag or zip-top bag with the corner snipped.
In another bowl, mix cream cheese, powdered sugar, milk, and vanilla extract until smooth to make the glaze.
Heat a non-stick skillet over medium heat and grease lightly.
Pour 1/4 cup of pancake batter into the skillet. Pipe a swirl of cinnamon filling on top.
Cook until bubbles form on the surface, then flip and cook another 1–2 minutes.
Repeat with remaining batter and filling.
Drizzle warm pancakes with cream cheese glaze before serving.