Prepare the Cinnamon Swirl: In a small bowl, mix together the melted butter, light-brown sugar, and cinnamon until well combined. Spoon the mixture into a small piping bag or a plastic bag with the tip snipped off. Set it aside for later use.

Make the Cream Cheese Icing: In another small bowl, whisk together the cream cheese, softened butter, and powdered sugar until smooth and creamy. Set aside for topping the pancakes.

Prepare the Pancake Batter: In a large bowl, whisk together the flour, baker's sugar, baking powder, and salt. In a separate bowl, mix the melted butter, egg, and milk until well combined. Add the wet ingredients to the dry ingredients and gently stir until they are just combined. It's fine if there are a few lumps—avoid over-mixing to keep the pancakes light and fluffy.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it if necessary. Spoon approximately ¼ cup of batter onto the heated skillet. Immediately pipe a swirl of the cinnamon mixture onto the pancake, starting from the center and working outward.

Flip and Finish: When bubbles form on the surface of the pancake and the edges look set (about 2-3 minutes), carefully flip it over and cook for another 1-2 minutes until golden brown. Place the cooked pancakes on a plate and continue with the rest of the batter and cinnamon swirl.

Serve with Cream Cheese Icing: Drizzle the cream cheese icing over the warm pancakes before serving. Enjoy your delicious cinnamon roll pancakes!