I cut this recipe in to a 4th of what it says. I only have 2 to feed not 8. I have put my amount in brackets. This is faster than my cinnamon rolls.
all-purpose flour [1c]
baking powder [2 t]
salt [1/2 t]
vegetable oil [1t]
eggs, lightly beaten 
FOR THE CINNAMON FILLING
butter, melted [1/4 c]
1 1/2 c
brown sugar, packed [1/4 c plus 2 t]
ground cinnamon [1/2 t]
FOR THE CREAM CHEESE GLAZE
butter [2 t]
cream cheese [1 oz]
1 1/2 c
powdered sugar [1/4 c plus 2t]
vanilla [1/4 t]
1To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
2To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
3Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.
4Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
5To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
6Place pancake on plate, then cover with cream cheese glaze.