Make the cinnamon-sugar swirl: In a small bowl, whisk together 4 tbsp melted and cooled butter, 6 tbsp brown sugar, and 2 tsp cinnamon until thick and fully incorporated. Transfer the mixture to a plastic bag and snip off one corner just before using.

Make the cream cheese icing: In another small bowl, combine 4 tbsp softened butter, 2 tbsp softened cream cheese, 3/4 cup powdered sugar, and 1 tsp vanilla. Mix until smooth with no lumps.

Make the pancake batter: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/4 tsp coarse salt. Add in 2 large eggs, 1&1/4 cups whole milk, 1/4 cup melted unsalted butter, and 1 tsp vanilla. Be careful not to over-mix, or the pancakes will be dense. 

Cook the pancakes: Heat a large pan or griddle over medium heat and melt a little butter until bubbly. Pour 1/4 cup of batter into the pan for each pancake. Pipe a swirl of the cinnamon-sugar mixture over the top. Cook until bubbles form and begin to pop, about 2 minutes. Carefully flip with a spatula and cook the other side until golden brown, about 1 to 2 minutes more

Finish and serve: Transfer pancakes to a plate and drizzle with the cream cheese icing. Repeat with the remaining batter and swirl mixture. Serve warm