Prepare the cinnamon swirl by whisking together melted butter, brown sugar, cinnamon, and optional salt until smooth. Transfer the mixture to a squeeze bottle or a zip-top bag with the corner snipped.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until fully combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are perfectly fine. Let the batter rest for 5–10 minutes for fluffier Cinnamon Roll Pancakes.

Preheat a lightly greased electric griddle or non-stick skillet over medium heat, about 350°F.

Scoop about 1/4 cup of batter onto the hot surface for each pancake.

Immediately pipe the cinnamon swirl onto each pancake in a spiral pattern starting from the center and moving outward.

Cook for 2–3 minutes until bubbles form and the edges begin to set.

Carefully flip the pancakes with a thin spatula and cook another 1–2 minutes until golden brown and cooked through.

To make the glaze, beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla extract, and milk until the glaze reaches a smooth drizzling consistency.

Stack the warm pancakes and drizzle generously with cream cheese glaze before serving.