In a small bowl, combine 4 tablespoons of softened unsalted butter, 1/4 cup of brown sugar, and 1 tablespoon of ground cinnamon. Mix until a smooth paste forms.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 2 tablespoons of granulated sugar until combined.

In another bowl, mix 1 cup of buttermilk, 1 beaten egg, 3 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Gently combine wet and dry ingredients and let the batter rest for 10 minutes.

Preheat a non-stick griddle or skillet over medium heat for about 5 minutes, then lightly grease with non-stick spray or butter.

Pour about 1/4 cup of the pancake batter onto the preheated griddle, spoon a small amount of the cinnamon swirl mixture on top and gently swirl it in. Cook for 2-3 minutes or until bubbles form.

Carefully flip each pancake using a spatula, cooking for another 2-3 minutes until golden brown. Stack finished pancakes on a plate.

In a medium bowl, beat together 4 ounces of softened cream cheese and 2 tablespoons of unsalted butter until smooth. Gradually add 1 cup of powdered sugar and stir in 2-3 tablespoons of milk until the glaze drizzles easily.

Stack the warm pancakes and generously drizzle with cream cheese glaze. Serve immediately.