Prepare the Cinnamon Swirl: In a small mixing bowl, combine 2 tablespoons of softened unsalted butter, 1/4 cup of brown sugar, and 1 tablespoon of ground cinnamon. Mix until a smooth, thick paste forms. Set aside.

Make the Pancake Batter: In a large 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 well combined. In another bowl, mix 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Combine the mixtures without overworking the batter.

Combine Mixtures: Gently pour the wet ingredients into the dry ingredients. Fold until just combined and slightly lumpy. Allow the batter to rest for 5 to 10 minutes.

Cook the Pancakes: Preheat a lightly oiled skillet over medium heat. Ladle 1/4 cup of batter onto the skillet, drizzling a few teaspoons of the cinnamon swirl mixture on top. Cook until bubbles form and edges set, about 2 to 3 minutes. Carefully flip and cook another 2 minutes until golden brown.

Prepare the Cream Cheese Glaze: Beat 4 ounces of softened cream cheese and 2 tablespoons of softened unsalted butter until creamy. Gradually add 1 cup of powdered sugar, mixing well. Slowly incorporate 2 tablespoons of milk until you reach a drizzleable consistency.

Serve: Stack pancakes high, drizzle with cream cheese glaze, and serve immediately.