Prepare pancake mix according to package directions. Set aside.

Put brown sugar, butter and cinnamon in a small sauce pan on the stove over low heat. Stir until combined. Spoon into quart-sized plastic zip top baggie. Put in the freezer to cool.

Spoon pancake mix onto a pre-heated griddle pan over low heat.

Remove plastic bag with cinnamon mixture from the freezer. Kneed it a bit with your fingers to combine. It should resemble a paste.

Snip the corner of the zip top bag to create a piping bag.

When pancake is bubbling, starting at the middle, pipe a swirl of the cinnamon mixture onto it. (Do not go too close to the edge.)

Let cook for an additional 2-3 minutes.

When the cinnamon swirl is bubbling take a spatula and very carefully flip the pancake.

Let cook for an additional 2-3 minutes. Remove from heat and place on a plate covered with plastic wrap. This will keep it warm and soft while you make additional pancakes.

In a separate small saucepan heat up a 1/2 stick of butter, a tsp of vanilla extract, 1 cup of powdered sugar and 2 oz of cream cheese over low heat. Stir until it is all combined and then spoon over the pancakes.