• Make the cinnamon filling. Whisk the melted butter, sugar, and cinnamon in a bowl until well combined. Spoon the mixture into a small ziplock bag (or piping bag fitted with a tip) and set aside.
• Make the cream cheese glaze. In a small pot set over very low heat, melt the butter and cream cheese, whisking gently until smooth. Add the powdered sugar and vanilla, whisking again until the glaze is smooth and pourable, but not too thin. (You can make this while the pancake is baking.)

Make the Pancake

• Prep your tools. Preheat your oven to 425ºF. Spray a 15.25 x 10.25 pan with PAM or cooking spray, then line the pan with parchment paper. Set aside.
• Combine the dry ingredients. In a large bowl, whisk together the flour, powdered sugar, cornstarch, baking powder, cinnamon, and salt. Mix well.
• Add wet ingredients. Make a well in the center of the flour mixture. To the well, add the eggs, buttermilk, vanilla, and warm (not hot) melted butter. Mix until no dry bits of batter are visible. Be careful not to overmix; small lumps are OK.
• Add cinnamon swirl. Pour the batter into the sheet pan and spread it out with the back of a spoon. Cut a hole in the corner of your ziplock bag with the cinnamon filling. Pipe the cinnamon filling over the batter in pretty swirl patterns.
• Bake. Place the pancake in the oven and bake for 10-12 minutes, or until light golden brown and fluffy.
• Finish. Remove from the oven and let the pancake cool for a few minutes before cutting it into 12 squares.
• Serve. Drizzle each pancake slice with cream cheese icing, creating a pattern that makes the pancakes resemble cinnamon rolls.