Make the Cream Cheese Glaze by melting 4 tablespoons of unsalted butter in a small saucepan over low heat. Whisk in 4 ounces of cream cheese, 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth. Set aside to cool slightly.

Prepare the Pancake Batter by combining 1.5 cups of all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 1 teaspoon of ground cinnamon, and a pinch of salt in a large mixing bowl. In another bowl, whisk together 1 cup of buttermilk, 2 large eggs, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Gradually mix the wet ingredients into the dry, stirring just until combined, and let rest for 10 minutes.

Create the Cinnamon Swirl by mixing together 0.25 cups of brown sugar, 2 tablespoons of melted butter, and 1 teaspoon of ground cinnamon to form a thick paste. Transfer this mixture into a ziplock bag, sealing it tightly; snip one corner to create a piping bag.

Cook the Pancakes by preheating a non-stick skillet or griddle over medium-low heat and lightly greasing it. Pour ⅓ cup of pancake batter onto the skillet. After about 2 minutes, pipe the cinnamon swirl over the batter in a spiral design. Cook for an additional 2-3 minutes until golden brown, then flip and cook the other side.

Serve Warm by stacking the pancakes on a warm plate and immediately drizzling the cream cheese glaze over the top. Enjoy your fluffy cinnamon roll pancakes!